Recipe - Gazpacho Andaluz (Cold Tomato-Cucumber Soup)

Andalusia is without doubt the home of gazpacho, although it is made throughout Spain. In the South, each household has its own gazpacho recipe, all slightly different but made with the same basic principles, and always delicious. Traditionally served chilled, this 'soup' is the perfect start to a summertime dinner.

Ingredients

For Soup:
1 Green Bell Pepper
½ Cucumber
2 lbs Tomatoes, pelled & de-seeded (instructions to follow)
1 Clove Garlic
1 Large Egg
1 cup breadcrumbs
2 Tbsp Sherry Vinegar (Red Wine Vinegar)
2 Tbsp Extra Virgin Olive Oil
Mediterranean Sea Salt to taste
1 cup Water

For Garnish/Topping:
1 Tomato, finely chopped
½ Cucumber, finely chopped
½ Green Bell Pepper, finely chopped
½ Red Onion, finely chopped

Recipe Size

Serves 5

Prep Time/ Cook Time

20 minutes prep, refrigerate until cool, no cooking required

Instructions

Remove the skin & seeds from the tomatoes (score a cross in the base of each tomato and place in boiling water for 10 seconds, then immediately place into cold water to loosen the skin. Remove seeds with a spoon.) Peel the cucumber and garlic, and coarsely chop together with the tomato and the green pepper. Place all 4 ingredients in the blender together with a teaspoon of salt, the egg, the breadcrumbs, olive oil, a dash of vinegar and 1 cup of water. Blend until smooth then check for salt and vinegar, adding more if necessary. Place the gazpacho in the fridge and serve well chilled. Additional water may be added based on preference. Serve along with the chopped vegetable garnish and enjoy!