Gazpacho de Andalusia
There is no other soup on the planet as refreshing as Gazpacho. It smells like a walk through a ripe summer garden and tastes as pure as a good deed feels.
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Servings: 4
Equipment
- Blender
Ingredients
- 6 roma tomatoes
- ½ chopped green pepper
- ½ chopped cucumber
- 1 clove minced garlic
- 2 tablespoons olive oil
- ¼ cup breadcrumbs
- ½ cup water
- ½ teaspoon salt
- 1 tablespoon white wine vinegar
Instructions
- Blanch the tomatoes in boiling water for 30 seconds, then put them directly into ice water to stop the cooking. The skins should be easy to remove at this point. Remove the skins, take out the seeds.
- Put the peeled/seeded tomatoes into a blender along with all the other ingredients. Blend until smooth.
- Put in the refrigerator, it is best served chilled. If you can tolerate added textures, feel free to garnish with extra cucumbers, peppers, tomatoes and a drizzle of olive oil.
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