Easy Andalusian Gazpacho
ID: 18afd4fb...
A classic Andalusian cold tomato soup that is incredibly refreshing for summer. This quick blender version relies on salting the vegetables to extract their natural juices, which soak and emulsify with the bread to create a perfectly smooth, rich texture without adding any water.
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🍳 Cooking Flow
Layer torn bread, chopped cucumbers, tomatoes, peppers, onion, garlic, and salt in a blender. → Let the mixture sit for 15 minutes to let the salt draw out juices to soak the bread. → Add sherry vinegar and olive oil, then start blending slowly before ramping up to high speed. → Drizzle in more olive oil while blending until the soup is fully emulsified and smooth. → Serve cold, garnished with diced vegetables, extra olive oil, and black pepper.
Cooking Steps
Brief Cooking Order
Layer torn bread, chopped cucumbers, tomatoes, peppers, onion, garlic, and salt in a blender. → Let the mixture sit for 15 minutes to let the salt draw out juices to soak the bread. → Add sherry vinegar and olive oil, then start blending slowly before ramping up to high speed. → Drizzle in more olive oil while blending until the soup is fully emulsified and smooth. → Serve cold, garnished with diced vegetables, extra olive oil, and black pepper.
Introduction
A classic Andalusian cold tomato soup that is incredibly refreshing for summer. This quick blender version relies on salting the vegetables to extract their natural juices, which soak and emulsify with the bread to create a perfectly smooth, rich texture without adding any water.
Step 1
Remove the crusts from the sourdough bread, tear the bread crumb into small pieces, and place them at the bottom of a blender jar.
Step 2
Peel and seed the cucumber. Cut a small piece of cucumber and dice it finely for garnish later. Rough chop the remaining cucumber, place it in the blender on top of the bread, and sprinkle with a pinch of salt.
Step 3
Core and chop the tomatoes into chunks. Add them to the blender jar.
Step 4
Core and chop the green bell pepper. Add it to the blender jar along with the garlic cloves and another pinch of salt.
Step 5
Rough chop about 1/4 to 1/3 of a red onion and add it to the blender jar, followed by a final sprinkle of salt. Let the mixture sit for 15 minutes so the salt draws out the vegetable juices to soak the bread.
Ingredients List
Important Notes
Salting the vegetables and letting them sit for 15 minutes is crucial; it extracts natural juices to hydrate the bread, making it easier to emulsify into a smooth soup.
Avoid using English cucumbers as they tend to be too watery; standard American, Japanese, or Persian cucumbers work better.
While blending extra virgin olive oil on its own or in mayonnaise can make it bitter due to oxidation, blending it here with plenty of vegetable matter minimizes this effect.
Serve this soup ice-cold for the best flavor and refreshing summer experience.
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