Gazpacho Andaluz
Andalusian cold soup — sun-ripe tomatoes blended with cucumber, pepper, garlic, sherry vinegar, and good olive oil into a velvety drink-from-a-glass summer ritual.
Ingredients
- ripe tomatoes2 lb, cored and chopped
- english cucumber1, peeled and chopped
- green bell pepper1, chopped
- red bell pepper1/2, chopped
- garlic1 clove
- stale white bread crust removed1 thick slice
- sherry vinegar2 tbsp
- extra-virgin olive oil1/3 cup, plus more to finish
- fine sea salt1 tsp
- ice water1/2 cup, as needed
Steps
Soak bread in sherry vinegar.
Tear the bread into pieces and soak in the sherry vinegar for 5 minutes.
Blend vegetables and soaked bread.
In a powerful blender, combine the tomatoes, cucumber, peppers, garlic, soaked bread, salt, and olive oil. Blend on high for 2 minutes until completely smooth.
Adjust consistency and seasoning.
Loosen with ice water until it's the consistency of heavy cream. Taste and adjust salt and vinegar.
Pass through a fine sieve.
For a silky texture, pass through a fine sieve, pressing on solids.
Chill and serve cold.
Chill at least 2 hours. Serve very cold with a thread of olive oil and a flurry of finely diced cucumber and pepper on top.
Nutrition, per serving. 140 calories. Protein 3.2 grams, 9 percent. Carbs 13.5 grams, 38 percent. Fat 8.5 grams, 53 percent. Fiber 3 grams, sugar 7 grams, saturated fat 1.2 grams, sodium 450 milligrams. Estimated from ingredients.
