CookingTogether
Classic Andalusian Gazpacho
Salted summer vegetables yield their own savory juices to soften the bread before a steady stream of olive oil emulsifies everything into a silky, pale coral purée. Strained smooth and chilled cold, this soup is sharp with sherry vinegar and finished with fresh chives.
- Time
- 165 min
- Serves
- 4
- Difficulty
- Medium
Ingredients 10
Steps 7
Toss the chopped tomatoes, cucumber, and green bell pepper in a large bowl with the sea salt. Let the mixture sit at room temperature for 30 minutes until the vegetables weep a pool of clear, deeply savory liquid.
Push the torn bread directly into the accumulated juices at the bottom of the bowl, pressing down so it absorbs the salted liquid completely and softens.
Transfer the salted vegetables, soaked bread, and garlic into a high-speed blender. Blend on high until completely broken down into a coarse, vivid red purée.
Pour in the sherry vinegar, then secure the lid and run the blender on medium speed. While it runs, pour the olive oil through the top opening in a thin, steady stream until the soup turns creamy and pale coral; poured in all at once, it won't bind and leaves an oily slick.
Pass the purée through a fine-mesh sieve into a pitcher, pressing firmly on the solids with the back of a ladle to extract every drop of liquid before discarding the leftover skins and seeds.
Cover and chill the pitcher in the refrigerator for at least 2 hours until properly cold.
Pour into chilled bowls, finish with a thin swirl of extra olive oil, and scatter the minced chives (and the diced cucumber and onion, if using) over the surface just before serving.
From Cooking Together · cookingtogether.app/recipe/CvdKejC2UQQHinGA1Cjg
