Gazpacho
Servings:
6
Prep Time:
20 minutes
Difficulty:
Easy
Ingredients
- 1000 g Ripe tomatoes
- 300 g Cucumber
- 200 g Red bell pepper
- 100 g Red onion
- 3 cloves Garlic
- 100 g Bread (stale)
- 100 ml Extra virgin olive oil
- 3 tbsp Red wine vinegar
- 300 ml Tomato juice
- 0.5 tsp Paprika
- 1 to taste Salt and pepper
- 0.25 tsp Cumin
Instructions
- Soak stale bread in water for 5 minutes, squeeze out excess water.
- Roughly chop tomatoes, cucumber, bell pepper, onion, and garlic.
- In a blender, combine vegetables with bread.
- Add olive oil, vinegar, tomato juice, paprika, and cumin.
- Blend until smooth (for classic gazpacho) or chunky (for modern versions).
- Season with salt and pepper.
- Strain through a fine sieve if desired for smoother texture.
- Refrigerate for at least 2 hours.
- Serve chilled with diced vegetables, croutons, and olive oil drizzle.