Recipe
Gazpacho
Andalusian chilled tomato soup, thickened the traditional way with stale bread and emulsified with olive oil. No cooking at all — just ripe tomatoes, a blender and patience while it chills.
- Preparation
- 20 minutes
- Cooking
- 0 minutes
- Total time
- 20 minutes
- Servings
- 4
Nutrition per serving
- Calories
- 275 kcal
- Protein
- 5 g
- Carbohydrates
- 22 g
- Fat
- 18 g
Ingredients
- Ripe tomatoes1 kg
- Stale white bread80 g
- Cucumber0.5 kom
- Red bell pepper1 kom
- Garlic1 čehova
- Sherry vinegar2 žlica
- Olive oil80 ml
- Saltpo ukusu
Instructions
- 1
Tear the stale bread into a bowl, pour over the sherry vinegar and a splash of water, and let it soak for 10 minutes.
- 2
Roughly chop the tomatoes, cucumber and pepper, and peel the garlic — no need to be neat, the blender does the work.
- 3
Blend the vegetables, garlic, soaked bread and salt on high for a full 2 minutes, until completely smooth.
- 4
With the blender running, stream in the olive oil so the soup emulsifies and turns pale orange and creamy.
- 5
Push the soup through a fine sieve, pressing with a ladle, and discard what stays behind.
- 6
Chill for at least 2 hours. Taste once cold — cold mutes salt and acid, so adjust — and serve with a thread of olive oil on top.
In the app
Cooking the way it should feel
One step on screen, a timer that keeps going, and clear progress until the dish is done.
