Andalusian Gazpacho

🧂 Ingredients

• ✓
  Tomates maduros

  1kg
• ✓
  Pepino

  1
• ✓
  Pimiento verde

  1
• ✓
  Ajo

  1 diente
• ✓
  Aceite de oliva virgen extra

  100ml
• ✓
  Vinagre de Jerez

  2 cucharadas
• ✓
  Pan del día anterior

  100g
• ✓
  Sal

  al gusto

📋 Instructions

1. 1

   Soak the day-old bread in cold water for 10 minutes to soften. Drain slightly.

2. 2

   Peel the tomatoes (you can blanch them for 30 seconds in boiling water to peel easily) and chop them. Peel the cucumber and cut into pieces. Clean the pepper, removing seeds and white parts.

3. 3

   Put the tomatoes, cucumber, pepper, peeled garlic clove and drained bread in a blender or food processor. Blend at maximum power for 2-3 minutes until you get a very fine cream.

4. 4

   With the motor running, add the extra virgin olive oil in a thin stream to emulsify properly. This will give the gazpacho its characteristic creamy texture.

5. 5

   Add the Sherry vinegar and salt to taste. Mix well and taste to adjust.

6. 6

   Pass the gazpacho through a fine strainer or chinoise, pressing with a spatula to extract all the liquid and discard the solids. This step is key to achieving a silky texture.

7. 7

   Refrigerate at least 2 hours before serving. Gazpacho is much better very cold.

8. 8

   Serve in glasses or deep plates with a garnish of very finely chopped tomato, cucumber and pepper, and a drizzle of olive oil.