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Gazpacho
Mains

Gazpacho

Andalusian cold soup. Best served well chilled.

by Gerard

Ingredients

4
  • 0.5 kg tomato
    ripe, peeled (canned whole peeled tomatoes work too)
  • 0.5 cucumber
    peeled and cut into large pieces
  • 0.5 green pepper
    cut into large pieces
  • 2 clove garlic
    germ removed
  • 1 slices bread
    soaked in water
  • 150 ml cold water
    to loosen, add gradually
  • as needed olive oil
    added slowly to emulsify
  • to taste white vinegar
  • to taste salt
  • 40 g croutons
    torn stale bread toasted, or store-bought
  • 0.5 can canned albacore tuna
    drained; Wild Planet pole & line works great
Tools (1)
  • food processor or powerful hand blender

Steps

  1. Remove the germ from the garlic garlic2 clovegerm removed . Peel the cucumber cucumber0.5peeled and cut into large pieces and cut it and the pepper green pepper0.5cut into large pieces into large pieces. Quarter the tomatoes tomato0.5 kgripe, peeled (canned whole peeled tomatoes work too) .
  2. Soak the bread bread1 slicessoaked in water with water until soft.
  3. Put everything except the oil in a blender food processor or powerful hand blender : tomatoes tomato0.5 kgripe, peeled (canned whole peeled tomatoes work too) , cucumber cucumber0.5peeled and cut into large pieces , pepper green pepper0.5cut into large pieces , garlic garlic2 clovegerm removed , vinegar white vinegarto taste , salt saltto taste and the soaked bread bread1 slicessoaked in water . Blend until smooth for 2 minutes.
  4. Add the cold water cold water150 mlto loosen, add gradually gradually (with a few ice cubes if you like) and blend briefly to loosen.
  5. With the blender running low, drizzle in the olive oil olive oilas neededadded slowly to emulsify in a thin stream, like making aioli, until silky and emulsified for 1 minute.
  6. Taste and adjust the salt saltto taste and vinegar white vinegarto taste , serve well chilled.
  7. For the quick-lunch version, ladle the chilled gazpacho into a bowl and scatter the croutons croutons40 gtorn stale bread toasted, or store-bought on top to soak slightly.
  8. Flake the tuna canned albacore tuna0.5 candrained; Wild Planet pole & line works great over the soup and finish with a drizzle of olive oil olive oilas neededadded slowly to emulsify .

Remove the germ from the garlic garlic2 clovegerm removed . Peel the cucumber cucumber0.5peeled and cut into large pieces and cut it and the pepper green pepper0.5cut into large pieces into large pieces. Quarter the tomatoes tomato0.5 kgripe, peeled (canned whole peeled tomatoes work too) .

Soak the bread bread1 slicessoaked in water with water until soft.

Put everything except the oil in a blender food processor or powerful hand blender : tomatoes tomato0.5 kgripe, peeled (canned whole peeled tomatoes work too) , cucumber cucumber0.5peeled and cut into large pieces , pepper green pepper0.5cut into large pieces , garlic garlic2 clovegerm removed , vinegar white vinegarto taste , salt saltto taste and the soaked bread bread1 slicessoaked in water . Blend until smooth for 2 minutes.

Add the cold water cold water150 mlto loosen, add gradually gradually (with a few ice cubes if you like) and blend briefly to loosen.

With the blender running low, drizzle in the olive oil olive oilas neededadded slowly to emulsify in a thin stream, like making aioli, until silky and emulsified for 1 minute.

Taste and adjust the salt saltto taste and vinegar white vinegarto taste , serve well chilled.

For the quick-lunch version, ladle the chilled gazpacho into a bowl and scatter the croutons croutons40 gtorn stale bread toasted, or store-bought on top to soak slightly.

Flake the tuna canned albacore tuna0.5 candrained; Wild Planet pole & line works great over the soup and finish with a drizzle of olive oil olive oilas neededadded slowly to emulsify .