Gazpacho Andaluz

Spanish · 15 min · vegetarian, vegan, dairy-free, low-carb

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Ingredients

• 1 kg ripe tomatoes
• 1 cucumber
• 1 green bell pepper
• 1 garlic clove
• 50 g stale bread
• 60 ml extra virgin olive oil
• 2 tbsp sherry vinegar
• 1 tsp fine salt

Method

1. Roughly chop the tomatoes, cucumber, and pepper, reserving a little for garnish.
2. Soak the bread in water for 2 minutes, then squeeze out excess.
3. Blend the vegetables, garlic, bread, vinegar, and salt until smooth.
4. With the blender running, pour in the olive oil to emulsify.
5. Pass through a sieve for a silky texture and chill at least 1 hour.
6. Serve cold topped with the reserved diced vegetables and a drizzle of oil.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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