Spanish Gazpacho

Ingredients

• •800 g Ripe tomatoes
• •200 g Cucumber
• •150 g Red bell pepper
• •2 cloves Garlic cloves
• •80 g Red onion
• •100 g Day-old bread
• •60 ml Extra virgin olive oil
• •30 ml Sherry vinegar
• •5 g Salt

Instructions

1. 1

   Cut the crusts off the bread and tear into chunks. Place in a bowl and cover with cold water for 5 minutes to soften. Meanwhile, chop the tomatoes, cucumber, and bell pepper into rough chunks. Roughly chop the onion and garlic.

   💡 Use day-old bread for better texture absorption. The soaking step is essential - dry bread will make the soup gritty.

2. 2

   Squeeze excess water from bread. Add bread, tomatoes, cucumber, bell pepper, onion, garlic, olive oil, sherry vinegar, and salt to a blender. Blend on high until completely smooth, about 2-3 minutes. For a silkier texture, strain through a fine-mesh sieve.

   💡 The order matters - bread first acts as a foundation. Straining is optional but creates that restaurant-quality silky texture.

3. 3

   Transfer to a large container and refrigerate for at least 2 hours or overnight. Taste and adjust seasoning with more vinegar or salt. Serve in chilled bowls, garnished with diced cucumber, bell pepper, croutons, and a generous drizzle of extra virgin olive oil.

   💡 Gazpacho tastes better the next day - the flavors meld. The olive oil garnish at the end adds richness and visual appeal.

4. 4

   For a refined presentation, blend a portion with ice for a frozen soup appetizer, or serve with watermelon cubes for a summer refresher. The soup should be served very cold, around 50-55Ã'Į™Ã'¢ÃƒÆ’¢š¬ÃƒÆ’…¡ÃƒÆ’'ƒâ€šÃ'šÃ‚°F.

   💡 Temperature is the secret to great gazpacho. Serve too warm and it tastes like raw vegetables.

5. 5

   For meal prep: portion into airtight containers. Gazpacho keeps refrigerated for up to 5 days. The flavors actually improve after 24 hours as they meld together.

   💡 Make-ahead is this dish's superpower. The resting time in the fridge allows the flavors to fully integrate.