Gazpacho–Chilled Andalusian style
A classic tomato rich version from the summer garden. The riper and juicier the tomatoes, the better
For the Soup:
2 lbs. of ripe tomatoes (peeled and seeded)
2 Green peppers (cored and seeded)
I Cucumber peeled
1/2 Red onion chopped
2 Cloves garlic chopped
1/3 Cup extra virgin olive oil
2 Tablespoons red vinegar
3 Slices white Italian bread
1 Cup ice water
Coarsely chop the tomatoes reserving the juices. Dice the green peppers. Chop the cucumber. Trim the crust off the bread and break in small pieces. Place all these ingredients plus the onion, garlic, oil, vinegar,bread salt and ice water in blender or food processor until well mixed but not smooth (soup should have texture). Taste and add extra oil, vinegar and salt if necessary. Chill for at least 2 hours.
While soup chills prepare garnishes:
Dice 2 ripe tomatoes, cucumber, and 1 red onion. Place in separate small bowls along with a bowl of croutons if desired.
Serve soup cold passing around garnishes. If needed, add extra cold water to thin soup to desired consistency. Soup should be thick.
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