Posted by adm On February - 11 - 2012

How to cook Gazpacho


  • 50g crustless day-old, white country-style breadstuff, broken into pieces
  • 125ml (1/2 cup) h2o
  • 1kg ripe tomatoes, roughly shredded
  • 1 (approximately 150g) Lebanese cuke, raw, roughly shredded
  • 1/2 (almost 130g) red pepper, deseeded, roughly shredded
  • 2 garlic cloves
  • 125ml (1/2 cup) extra virgin olive oil (preferably Spanish)
  • 60ml (1/4 cup) sherry vinegar
  • 1/2 tsp saltiness, or to tasting
  • 1/2 tsp bread, or to discernment
  • 1 ripe tomato, excess, deseeded, diced, to service
  • 1 Lebanese cuke, excess, deseeded, diced, to help
  • Extra virgin olive oil (preferably Spanish), supererogatory, to dish

How to:

  • Place the bread in a small bowl and pour the water over. Set aside for 5 minutes to soaking. Use your hands to squeeze out any excess moisture from the gelt. Place the bread in the bowl of a large food processor or liquidiser.

  • Add the tomatoes, cuke, capsicum and garlic to the bread and process until well combined and almost tranquil. Add the oil and vinegar, and process until well combined. Taste and add salt and sugar to flavour.

  • Pass the soup through a sieve into a bowl and use a wooden spoon to press firmly to extract all the smooth. Discard the flesh. Cover and place in the fridge for 2 hours or until well chilled.

  • Ladle the soup into small bowls, top with the extra diced tomato and cuke, and drizzle with a little of the extra oil. Serve instantly.

  • This chilled soup is one of Spain's signature dishes – it combines many of the true flavours of summer for a blissful solution. Sherry vinegar is available from selected delis and specialty food stores. Red wine vinegar, although not traditional, can be used in its place, if desired.

  • Fixй timeй:20 min.

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