Translate this page
Translate this page
Gazpacho Olive Oil Andaluz
1:13
Gazpacho - op
A soup for a warm day you can make in a blender or a food processor. Healthy and easy!
 
SERVES 4

Ingredients:

1 slice country-style bread, about 1" thick, crusts removed
1 small cucumber, peeled, seeded, and chopped
2 lb. very ripe tomatoes, seeded and coarsely chopped
1 clove garlic, peeled and chopped
2 tbsp. sherry vinegar
12 cup extra-virgin olive oil
Salt

Optional Garnishes:

12 green pepper, seeded and finely diced
12 cucumber, peeled, seeded, and finely diced
1 cup (12") croutons
12 small white onion, peeled and finely diced
1 small tomato, seeded and finely diced

Directions: 

1. Soak bread for 12 hour in a small bowl in water to cover. Squeeze out moisture with your hands.
2. Purée bread, cucumbers, tomatoes, garlic, vinegar, olive oil, and 1 cup water in a food processor until very smooth.
3. Push purée through a coarse sieve with the back of a wooden spoon. Gazpacho should be fairly thin. Season to taste with salt.
4. Chill gazpacho in refrigerator for at least 2 hours. Adjust seasoning. Serve in individual glasses, or in soup bowls with garnishes on the side.
 
For the entire recipe, visit Saveur

Popular Posts

cover

Topics

For more information


Sign up for our newsletter to receive announcements and alerts about upcoming blogs and information.