Gazpacho
Gazpacho is a cold Spanish soup made by blending fresh vegetables like tomatoes, cucumbers, and bell peppers with olive oil and vinegar.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Tomato (ripe, cored and chopped) | 1 | Kg |
| Cucumber (peeled and chopped) | 1 | Count |
| Red Bell Pepper (cored and chopped) | 1 | Count |
| Green Bell Pepper (cored and chopped) | 1 | Count |
| Red Onion (small, peeled and chopped) | 1 | Count |
| Garlic (minced) | 2 | Clove |
| Extra Virgin Olive Oil (high quality) | 120 | Milliliters |
| Red Wine Vinegar (or sherry vinegar) | 60 | Milliliters |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (freshly ground, to taste) | 0.5 | Tsp |
| Water (cold) | 240 | Milliliters |
| Bread (day-old, crust removed and cubed) | 2 | Slice |
Instructions
- Soak the bread cubes in water for 10 minutes, then squeeze out excess water.
- In a blender, combine tomatoes, cucumber, red and green bell peppers, red onion, garlic, soaked bread, olive oil, and vinegar.
- Blend until smooth, adding cold water to reach desired consistency.
- Season with salt and black pepper to taste.
- Chill the gazpacho in the refrigerator for at least 2 hours before serving.
- Serve cold, garnished with additional chopped vegetables or herbs if desired.
Kitchen equipment
Blender