Traditional Gazpacho

A bright red, dense and velvety soup. You can taste the fresh cucumber and sharp garlic, all bound by a bold olive oil that coats the palate.

• Prep: 25 min
• Cook: 0 min
• Difficulty: Easy
• Calories: 336
• Protein: 4 g
• Carbs: 21 g
• Fat: 25 g

Ingredients

• 1 kg Round tomato ( very ripe, diced )
• 1 pc Cucumber ( peeled and chopped )
• 1 pc Red bell pepper ( seeded and diced )
• 0.5 pc Red onion ( minced )
• 2 pc Garlic ( cloves, germ removed )
• 50 g White bread ( stale crumbs )
• 100 ml Extra virgin olive oil ( first press )
• 2 tbsp Red wine vinegar ( for acidity )
• 100 ml Mineral water optional ( to adjust consistency )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Vegetable preparation

   Wash all vegetables thoroughly. Cut the tomatoes, peeled cucumber, and seeded red pepper into large cubes. Mince the red onion and garlic. Aim for a rough chop before blending.

2. Bread hydration

   Place the white bread crumbs in a bowl. Drizzle with red wine vinegar and a bit of mineral water. Let the bread soak until it is completely soft to the touch.

3. Blending and emulsifying

   Put the vegetables and bread in the blender. Blend at full power until the texture is smooth. Drizzle the olive oil in a steady stream to emulsify everything like a light sauce.

4. Chilling

   Store in the refrigerator. Cold is crucial: it stabilizes the emulsion and allows the flavors to meld. The gazpacho must be served ice-cold.

Chef's tips

• Pass the mixture through a fine sieve or chinois for a silky texture without skin residues.
• Don't skip the chilling time; that's when the flavor magic happens.
• If your tomatoes aren't sweet enough, add a small drop of balsamic vinegar.

Storage

Keep in a sealed glass bottle in the refrigerator for up to 48 hours. Shake vigorously before serving.