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–+ servings
chilled tomato vegetable soup

Gazpacho Andaluz

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Prep Time 20 minutes
Resting Time 1 hour
Total Time 1 hour 20 minutes
Course Appetizer
Cuisine Spanish
Servings 4 servings

Equipment

  • 1 Blender
  • 1 sharp knife
  • 1 Cutting board
  • 1 large mixing bowl
  • 1 Fine mesh strainer

Ingredients
  

  • 6 medium ripe tomatoes chopped
  • 1 medium cucumber peeled and diced
  • 1 medium green bell pepper seeded and chopped
  • 2 small cloves garlic minced
  • 1/4 cup red onion chopped
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup cold water
  • 4 slices bread crusts removed and cubed

Instructions
 

  • Place the tomatoes, cucumber, green bell pepper, garlic, and red onion in a blender.
  • Add the olive oil, red wine vinegar, salt, and black pepper to the blender.
  • Blend the mixture on high until smooth.
  • Add the bread cubes to the blender and blend until fully incorporated.
  • Pour in the cold water and blend again to reach the desired consistency.
  • Pour the gazpacho through a fine mesh strainer into a large mixing bowl to remove any solids.
  • Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow flavors to meld.
  • Serve chilled in bowls or glasses, garnished with diced cucumber or bell pepper if desired.

Notes

For a more robust flavor, prepare the gazpacho a day in advance and let it chill overnight. Use high-quality olive oil and fresh, ripe tomatoes for the best taste. Adjust the seasoning to your preference before serving, and consider adding a splash of lemon juice for extra brightness.
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