Cold Gazpachuelo
5 servings
30 minutes
Cold gazpachuelo is a refined Spanish soup born in sunny Andalusia. This unusual version of traditional gazpacho features a delicate texture thanks to homemade mayonnaise mixed with icy water, creating a refreshing creamy base. Olives add savory notes, while ripe tomatoes provide a light tang and freshness. The flavor is subtle, balancing between creamy and tart undertones. This soup is perfect for a hot summer day when you crave something cool and thirst-quenching. Gazpachuelo is served immediately after preparation to preserve its freshness and ideal consistency. This simple yet elegant dish exemplifies how minimalism in ingredients can create a culinary masterpiece.
1
Make classic mayonnaise: whisk the yolks with vinegar, then slowly pour in the oil while continuously stirring, season with salt and pepper, and refrigerate. The mayonnaise should be very thick.
- Egg yolk: 3 pieces
- Wine vinegar: 1.5 tablespoon
- Salt: to taste
- Ground black pepper: to taste
2
Remove the pits from the olives and chop them. Peel the tomatoes and dice them.
- Olive: 100 g
- Tomatoes: 2 pieces
3
Put mayonnaise in a soup bowl and mix with ice water, adding it in small portions. Add tomatoes and olives. Serve immediately.
- Water: 1 l
- Egg yolk: 3 pieces
- Olive: 100 g
- Tomatoes: 2 pieces