Gazpacho
Andalusia's chilled tomato soup: ripe summer vegetables blended with olive oil and sherry vinegar. No cooking at all.
Prep15 min
Cook–
Rest / soak2 h
Makes4 servings
LevelEasy
Allergens: None of the 11 common allergens. Always check labels.
Ingredients
Method
- Put the tomatoes, cucumber, pepper, garlic, vinegar and salt in a blender and blend until very smooth.
- With the motor running, slowly pour in the olive oil.
- For a silkier soup, push it through a sieve.
- Chill for at least 2 hours. Taste and adjust salt and vinegar before serving.
- Serve very cold, topped with finely diced cucumber, pepper and a drizzle of olive oil.
Cook's tip: Many traditional versions blend in about 50 g of stale bread for body; leave it out to keep the soup gluten-free.
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