Gazpacho Andaluz
A wonderful, cooling soup full of the flavours of summer
Ingredients
- 1 kilo tomatoes, weighed after you've removed the core
- 1 Spanish cucumber (the shorter ones)
- 1 Italian Green Pepper
- 50 grams onion
- 1 garlic clove
- 4 tbsp olive oil
- 2-3 good pinches of salt, or to taste
- 50 grams white crustless bread, optional
- 30 ml white wine vinegar, optional
Instructions
- Blitz the tomatoes with an immersion blender or a normal blender until smooth
- Strain the tomatoes using a colander or a sieve to remove the seeds and skins (optional)
- Add all ingredients, along with the strained tomatoes to a blender and blitz for 2 to 3 minutes until completely smooth. If you're using bread or vinegar (or both) add at this stage along with all the veg.
- Chill in the fridge until very cold. Serve with a drizzle of olive oil or with chopped pepper and onions