Gazpacho Andaluz — the 15-minute cold soup

Name: Gazpacho Andaluz — the 15-minute cold soup
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 4
Cuisine: Spanish
Ingredients: 1 kg very ripe tomatoes, cored; ½ cucumber, peeled; ½ green pepper; 1 small garlic clove; 50 g stale bread, soaked (optional, for body); 75 ml extra virgin olive oil; 2 tbsp sherry vinegar, salt

Andalusia’s cold tomato soup: ripe tomatoes, olive oil and sherry vinegar blended silky. No cooking — the only rule is ripe produce and a long chill.

Prep 15 minCook 2 h chillingServes 4easy

150

Calories

Protein

12g

Carbs

10g

Fat

Approximate, per 1 bowl (~250ml). Values vary by recipe and portion.

Ingredients

·1 kg very ripe tomatoes, cored
·½ cucumber, peeled
·½ green pepper
·1 small garlic clove
·50 g stale bread, soaked (optional, for body)
·75 ml extra virgin olive oil
·2 tbsp sherry vinegar, salt

Method

1
Roughly chop everything and add to a blender with the vinegar and salt.
2
Blend 2 full minutes until completely smooth, streaming in the olive oil to emulsify.
3
Strain for silkiness (optional), then chill at least 2 hours — gazpacho is served properly cold.
4
Taste before serving: more vinegar or salt usually. Drizzle olive oil; add diced cucumber and croutons if you like.