90 minutes
A refreshing and flavorful chilled tomato soup from Andalusia, perfect for hot days.
White Bread, crusts removed
slices
Ripe plum tomatoes, quartered
0 lb
Bell Pepper, cored, seeded, and cut into 4 pieces
each
Garlic Clove, crushed to a paste
each
tablespoons
tablespoons
to taste
to taste
teaspoons
Cucumber, finely diced
each
Red Onion, finely chopped
each
White Bread, cut into small cubes and lightly toasted
slices
1. Dry the Bread
Begin by drying the slice of white bread. Place it under the broiler until it is firm but not browned. This ensures the bread will absorb the liquid without getting mushy. Once dried, break the bread into pieces and set aside.
2. Prepare the Tomatoes
Next, quarter the ripe plum tomatoes, making sure to remove any hard bits. This will help achieve a smoother texture in your soup.
3. Blend the Bell Pepper
In a food processor, blend the bell pepper pieces into a paste.
4. Combine Ingredients
Add the broken bread pieces, quartered tomatoes, garlic paste, sherry vinegar, extra virgin olive oil, salt, black pepper, and sugar to the food processor. Blend the mixture until it reaches a light, creamy consistency. If the soup seems too thick, you can add 0.5 to 0.67 cups of cold water to thin it out.
5. Chill the Soup
Pour the blended mixture into a serving bowl, cover it with plastic wrap, and let it chill in the refrigerator for at least 1 hour or up to a day. Chilling the soup allows the flavors to meld beautifully.
6. Adjust Seasoning and Serve
Before serving, taste the soup and adjust the seasoning with salt and black pepper if needed. Serve the gazpacho with optional garnishes of finely diced cucumber, finely chopped red onion, finely diced bell pepper, and toasted bread cubes. Arrange the garnishes on separate little plates or on a large serving plate with four piles, so everyone can add their preferred toppings.
Since tomatoes are the star of the show, opt for the ripest, most flavorful tomatoes you can find. Heirloom tomatoes can add a depth of flavor and sweetness that is unmatched. If possible, visit a farmer’s market and choose a variety of colors and types.
A good Andalusian Gazpacho needs a great olive oil; it's a foundational flavor and contributes to the soup's mouthfeel. Extra-virgin olive oil is best here, with a fruity note to complement the tomatoes.
Always taste your soup as you make it. The flavor profile should be a perfect balance between the tomatoes, olive oil, vinegar, and seasoning. Adjust as needed before chilling.
Gazpacho needs to be served cold. After blending, let it chill in the refrigerator for at least a couple of hours, or even better, overnight. This allows the flavors to meld and deepen.
A splash of good sherry vinegar or red wine vinegar will enhance the tomatoes' natural acidity. Be careful not to overdo it—start with a little and adjust to taste.
Comments (0)