No-cook Andalusian gazpacho: ripe tomatoes, day-old bread and olive oil. Summer in a bowl.
Ingredients
How many are you cooking for?
Original recipe for 4 servings
- 1 kg ripe pear tomatoes
- 1 medium cucumber
- 1 green pepper
- 1 small garlic clove
- 100 ml extra virgin olive oil
- 50 ml sherry vinegar
- 100 g day-old bread (crumb)
- Salt to taste
- Cold water if needed
Step by step
Follow the timeline: technique icon, time and temperature when relevant.
- Step 1 Marinate 5 min
Soak day-old bread in a little water for 5 minutes and squeeze out excess. This adds body without making it heavy.
- Step 2 Blend
Chop ripe tomatoes, cucumber, pepper and garlic. Blend with olive oil, vinegar and salt until smooth.
- Step 3 Blend
Pass through a fine sieve or use a powerful blender for a silky texture with no pulp.
- Step 4 Serve 120 min
Chill at least 2 hours. Serve very cold with diced cucumber, pepper and hard-boiled egg as garnish if using.