Gazpacho, cold summer soup

Gazpacho, cold summer soup

Cold soups from Spain… Here, we are a fan. A gazpacho is the simplest thing to do, and it’s a treat every time. And then, in recent summers, I discovered ajo blanco and salmojero. I particularly like the texture of these soups. Indeed, we add bread to the preparation, and that changes everything.
As a result, I never prepared my gazpacho the same way again. Now I always add a few slices of bread.

This soup is perfect when it’s very hot and you lack appetite. It can make a full meal, if you accompany it with lots of little things, like Spanish charcuterie, cheese, toast… I just put everything on the table and everyone helps themselves as they please.
It is also perfect as a starter or as an aperitif, if served in small glasses.

Gazpacho:

4 pretty tomatoes
1 red pepper
1 cucumber
1 clove of garlic
1 small red pepper (optional)
5 small slices of bread
1 tbsp sherry vinegar
40ml olive oil
salt pepper

In the bowl of a robot, the Thermomix for me, put the coarsely chopped tomatoes, the peeled and seeded pepper, the cucumber in pieces, the garlic and the chilli.
Mix so as to have a puree.

Add the slices of bread and the vinegar.
Mix for a long time, while adding the oil gradually.
Season.
Book cool.

Serve very cold, with the accompaniments of your choice.

Gazpacho, Spanish cold soup

To finish: for a green gazpacho, use green or possibly yellow tomatoes and a green pepper. It’s very nice too.

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