Gazpacho is a cold soup with ingredients such as olive oil, vinegar and raw vegetables: usually tomatoes, cucumbers, peppers, onions and garlic. Gazpacho is usually served with bread and enjoyed as a chilled appetizer in the hot summer months.
- 750g tomato
- 1 cucumber
- 110ml Biocalaceite filtered olive oil
- 1 tablespoon vinegar
- 20g salt
- 1 clove garlic
- 100g green pepper
- 100g bread
Get ready all the ingredients.
Soften the slices of bread in a bowl with water until they are covered, adding a little salt and Biocalaceite filtered olive oil.
Once the bread has become moist, crumble it and mix with the Biocalaceite filtered olive oil and the rest of the water.
Next, remove the seeds from the peppers, peel the tomatoes and chop them up with the cucumber, the onion and the garlic. Put the whole mixture into a container.
Blend everything with an electric mixer to make a sauce.Add the moist breadcrumbs and the vinegar. Beat again until everything is smoothly blended.
Taste, and season with salt and vinegar to your liking.
Sieve through a colander to remove any remaining pepper skin, leaving a fine textured cream.
Put the gazpacho in the fridge until it is well chilled. For serving, add Biocalaceite filtered olive oil according to taste, and mix it with a spoon.
Gazpacho can be served with a garnish of raw cucumber diced into small cubes, croutons of bread (normal or toasted), pepper diced into squares and finely chopped onion. Present each garnish in a separate dish with a teaspoon so that diners can serve themselves as they wish.