Gazpacho

Chilled Andalusian soup of ripe tomatoes, cucumber, pepper and garlic blended with olive oil and vinegar.

15 min 4 servings Easy spanish

Ingredients

• 1 kg ripe tomatoes
• 1 pcs cucumber
• 1 pcs green bell pepper
• 1 clove garlic
• 4 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 tsp salt

Steps

1. Wash 1 kg of ripe tomatoes and cut them into quarters.
2. Peel 1 cucumber and cut it into chunks.
3. Remove the seeds from 1 green pepper and cut it into chunks.
4. Peel 1 garlic clove.
5. Put the tomatoes, cucumber, pepper and garlic in a blender.
6. Add 2 tbsp of red wine vinegar and 1 tsp of salt.
7. Blend on high speed for 2 minutes until completely smooth.
8. With the blender running, pour in 4 tbsp of olive oil in a thin stream.
9. Pour the soup through a fine sieve into a bowl, pressing with a spoon.
10. Chill the gazpacho in the fridge for at least 2 hours.
11. Taste the gazpacho and add more salt if needed.
12. Serve very cold in glasses or bowls with a drizzle of olive oil.