Receta de Gazpacho Andaluz - Chilled Gazpacho Soup Recipe
La Tienda Kitchens
- 30 minutes
- 6 servings
Fresh ripe tomatoes, bright sherry vinegar, zesty garlic – these are the stars of the refreshing, silky smooth gazpacho of Andalucia. We keep a pitcher of this heavenly concoction in the refrigerator, ready to be poured at a moment’s notice.
Ingredients
- 1cup of bread from a Galician barra or a baguette, torn into small pieces
- 2pounds of ripe tomatoes, chopped
- 1small cucumber, peeled and chopped
- 1medium Vidalia onion
- 5cloves of garlic, chopped
- ½cup extra virgin olive oil
- 4tbsp sherry vinegar (or 6 tbsp red wine vinegar)
- 2cups ice cold water
- 1tsp sugar
- Salt to taste
- Diced red or yellow bell pepper for garnish
Preparation
STEP 1
In a food processor, combine the tomatoes, cucumber, onion, garlic, olive oil, sugar, vinegar and bread. Blend until smooth.
STEP 2
Strain into a bowl, pressing to extract as much liquid as possible. Stir in the water and add salt to taste, adjusting vinegar levels as needed.
STEP 3
Refrigerate for three hours or overnight. Serve in small bowls with diced pepper garnish.