Gazpacho Andaluz

Serving: 661 g

Ingredients

• tomato400 g
• cucumber110 g
• bell pepper80 g
• whole wheat bread40 g
• garlic6 g
• olive oil25 g

Recipe steps

1. Soak the stale bread in water and squeeze it out; it is what gives the soup body rather than making it taste of bread.
2. Blend the tomatoes, cucumber, pepper, garlic and bread until completely smooth.
3. With the motor running, pour the oil in slowly so the soup emulsifies and turns pale coral.
4. Season with sherry vinegar and salt, then pass it through a sieve for a proper texture.
5. Chill for at least three hours. Serve cold with diced vegetables on top.

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