Gazpacho
A cold Spanish soup of ripe tomatoes, cucumber, pepper, and olive oil, blended smooth.
Serves 6
Prep 15 min
Ingredients
- 3 lb ripe tomatoes, chopped
- 1 cucumber, peeled and chopped
- 1 green bell pepper, chopped
- 1 clove garlic
- 1 thick slice stale bread, soaked in water
- 1/3 cup extra-virgin olive oil
- 2 tablespoons sherry vinegar
- 1 1/2 teaspoons salt
- 1/2 cup cold water, as needed
Steps
Step 1. Blend the tomatoes, cucumber, pepper, garlic, and squeezed bread until smooth.
Step 2. With the blender running, add the oil in a thin stream.
Step 3. Add the vinegar and salt. Thin with cold water if needed.
Step 4. Strain for a finer texture and chill for at least 2 hours. Serve cold with extra oil.
Where this recipe comes from
Yoribang Spanish recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of Spanish dishes, from tapas to rice and desserts. Spanish olive oil, smoked paprika (pimentón), sherry vinegar, and chorizo are sold in many supermarkets and specialty stores. Bomba rice is traditional for paella but short-grain rice works.