🍅 Andalusian Gazpacho (Cold Spanish Tomato Soup)
⭐ Ingredients:
- 6 ripe tomatoes (peeled and chopped)
- 1 small cucumber (peeled and chopped)
- 1 small green bell pepper
- 1 small onion
- 1–2 cloves of garlic
- 3 tbsp olive oil
- 1–2 tbsp sherry vinegar (or red wine vinegar)
- Salt to taste
- ½ cup cold water (optional, for adjusting texture)
- Bread (day-old, optional – for a thicker version)
Instructions
Enjoy your refreshing homemade gazpacho – perfect for summer days!
- Prepare the vegetables
Wash and chop the tomatoes, cucumber, green pepper, onion, and garlic. Peel the tomatoes if you want a smoother texture. - Blend the ingredients
Place all the chopped vegetables in a blender. Add the olive oil, vinegar, and a pinch of salt. Blend on high until completely smooth. - Strain (optional)
If you prefer a very smooth gazpacho, pour the mixture through a fine strainer or sieve to remove any remaining skins or seeds. - Chill well
Transfer the soup to a container and refrigerate for at least 1–2 hours. Gazpacho is best served very cold. - Serve and garnish
Pour into bowls or glasses. Garnish with diced vegetables, croutons, or a drizzle of olive oil for extra flavor and texture.
