Easy Andalusian Gazpacho
A classic Andalusian cold tomato soup that is incredibly refreshing for summer. This quick blender version relies on salting the vegetables to extract their natural juices, which soak and emulsify with the bread to create a perfectly smooth, rich texture without adding any water. Chef's tips: (1) Salting the vegetables and letting them sit for 15 minutes is crucial; it extracts natural juices to hydrate the bread, making it easier to emulsify into a smooth soup. (2) Avoid using English cucumbers as they tend to be too watery; standard American, Japanese, or Persian cucumbers work better. (3) While blending extra virgin olive oil on its own or in mayonnaise can make it bitter due to oxidation, blending it here with plenty of vegetable matter minimizes this effect. (4) Serve this soup ice-cold for the best flavor and refreshing summer experience.
- Time: 25 min
- Servings: 4
Source: ChefChef
Ingredients
- Sourdough bread
- large Cucumber
- medium Ripe tomatoes
- medium Green bell pepper
- to 1/3 of a medium onion Red onion
- Garlic
- to taste Kosher salt
- Sherry vinegar
- Extra-virgin olive oil
- to taste Coarsely ground black pepper
- to taste Diced cucumber, tomatoes, and peppers