Cold gazpacho soup with sherry vinegar
1 serving
30 minutes
Gazpacho is one of the symbols of Spanish cuisine, born in sunny Andalusia. This cold soup refreshes on hot days, offering the rich flavor of ripe tomatoes, the lightness of cucumber, and a sweet note of ramiro pepper. Sherry vinegar adds a subtle tanginess that highlights the depth of flavors, while olive oil softens the texture and gives it a velvety feel. Gazpacho requires no cooking, preserving the natural freshness of its ingredients. This soup is perfect as a light appetizer or base for a summer lunch; it is served chilled and sometimes accompanied by crispy croutons or fresh vegetables. In Spanish homes, gazpacho is not just a dish but part of a tradition that brings generations together at the table, reminding them of the southern sun and warm family evenings.
1
Peel the tomatoes.
- Tomatoes: 3 pieces
2
Blend all ingredients (except olive oil) on low speed to prevent tomatoes from aerating and creating pink foam. The consistency should remain red.
- Tomatoes: 3 pieces
- Cucumbers: 1 piece
- Ramiro pepper: 1 piece
- Sherry vinegar: 2 ml
- Salt: 1 g
- Ground pepper blend: 2 g
3
Pour the soup into a deep plate and add olive oil.
- Olive oil: 20 ml
