Receta en español aquí
This cold soup is very typical in the south of Spain, in the region of Andalusia exactly, from where I am.
You can eat gazpacho in a soup bowl, with diced vegetables as garnish, or drink it. Either way, it is tasty, refreshing and very healthy, since it is made just with fresh vegetables and a bit of olive oil, salt and vinegar.
1 kg (2,2 pounds) red ripe tomatoes (plum tomatoes preferable)
1 large garlic clove, peeled
1 small green pepper, or ½ red bell pepper if you want more colorful.
5 tablespoon of extra virgin olive oil
2 tablespoon white wine vinegar.
salt to taste
2 Stalks of mint
Very cold water, add what you need for the desired texture.
You can also add:
100g soaked white bread, stale
Garnish
1 small cucumber, peeled and cut into small cubes
and onion, finely chopped
croutons (optional)
.jpg "Andalusian cold tomato soup - gazpacho ingredients")
Directions
Wash the vegetables and drain them.
Put in the blender the oil, the vinegar, the salt and the mint. Be careful with vinegar and salt, you can always taste and add a little more later.
Peel the tomatoes and cut them into quarters. Put in the blender; add the garlic and the pepper also chopped (and the soaked bread if you want).
Pour cold water to help mixing everything.
Pour cold water to help mixing everything.
Blend until the mixture becomes a thick liquid. Taste it , if you like more acid or salty add a little more of vinegar or salt. Blend again.
Pour the gazpacho through a strainer into a bowl or a pitcher. Keep it in the fridge until serve.
.jpg "Andalusian cold tomato soup - Gazpacho 1")
Gazpacho must be served very cold. If you use a bowl to serve, you can add cucumber and onion cut into dices, and some croutons.
I hope you like it!
.jpg "Andalusian cold tomato soup - gazpacho")