Cold gazpacho soup
4 servings
10 minutes
Gazpacho is a legendary cold soup from sunny Spain. Its history traces back to Andalusian cuisine, where farmers mixed available ingredients to create a refreshing dish for hot days. This gazpacho captivates with its rich tomato base, a hint of sherry vinegar's acidity, and aromatic garlic notes. Sweet pepper adds softness while a dash of Tabasco and red chili brings spiciness. White bread gives the soup a delicate texture and icy water refreshes the taste. Gazpacho is perfect for a summer lunch or light dinner, providing a sense of coolness and freshness. It is served chilled, often with crispy croutons or sliced vegetables. It's not just soup; it's a culinary journey to the heart of Spain!
1
Cut the crust off the slices of bread. Chop the garlic coarsely. Peel the tomatoes and chop them. Remove the seeds and chop the sweet and bitter peppers.
- White bread: 3 pieces
- Garlic: 1 clove
- Tomatoes: 6 pieces
- Red chili pepper: 1 piece
- Red sweet pepper: 2 pieces
2
Blend bread, garlic, and vinegar in a blender. While the blender is running, slowly pour in the oil. Then add tomatoes, sweet pepper, and chili. Mix everything well until smooth.
- White bread: 3 pieces
- Garlic: 1 clove
- Sherry vinegar: 1 tablespoon
- Olive oil: 1 tablespoon
- Tomatoes: 6 pieces
- Red sweet pepper: 2 pieces
- Red chili pepper: 1 piece
3
Without turning off the blender, slowly add 500 ml of ice-cold water (watch the thickness of the soup). Season with salt and pepper to taste.
- Salt: to taste
- Ground black pepper: to taste
