Gazpacho
Prep: 20 min
Easy
Ingredients
1 kg ripe tomatoes
1 cucumber
1 red pepper
1 garlic clove
1 slice stale bread
3 tbsp olive oil
2 tbsp wine vinegar
Salt, black pepper
Cold water (for consistency)
The Story
Gazpacho is Andalusia's essential cold soup for summer. Its roots lie in a Roman bread-garlic-vinegar soup; tomatoes were added after Columbus. In Spanish summers exceeding 30°C, it is a refreshing tradition.
Instructions
- Peel and deseed the tomatoes.
- Roughly chop all vegetables and bread.
- Blend until smooth; add olive oil and vinegar.
- Season with salt and pepper; adjust consistency with cold water.
- Refrigerate for at least 2 hours.
- Serve with finely diced vegetables and croutons.