There are few things as refreshing in summer as an ice-cream, but definitely one of them is a good bowl of chilled Gazpacho, a cold soup typical from the south of Spain that helps coping with the sometimes unbearable Spanish summer heat. As usual, there are endless variants of a particular recipe, depending very much on the area of Spain you are in. The recipe we bring today is the classical Andalusian style Gazpacho, which calls for a small piece of stale bread. We have also added a hint of cumin, but this is optiona.
Prep: 15 mins
Yields: 4 small bowls
7 - Medium sized tomatoes (very red)
1/2 - Onion
1 - Green pepper
1 - Red pepper
1/2 - Cucumber
1/2 - Small garlic clove
1 - Stale bread (roll size)
1 tbsp- Salt
125 ml- Water
2 tbsp- White vinegar
3 tbsp- Extra virgin olive oil
1/8 tsp- Cumin
Peel the tomatoes. To do so make a cross-shaped incision with a knife on the bottom of the tomatoes and blanch them for about 30 seconds. After this process, the peel will come off very easily. Cut them in quarters and place them in a large bowl.
Peel the cucumber and the onion, cut them into large pieces and add them to the bowl. Cut the peppers and add them too. There is no need to make the pieces even in size, all we want is to facilitate the blending later on.
Add the garlic and the water and blend well with a hand blender for about 3 minutes, until obtaining a smooth consistency with no lumps.
Add the olive oil, the cumin (optional), the white vinegar, the piece of stale bread previously soaked in water and blend again until everything incorporates together into the mixture.
Taste and season further to your taste if needed.
Set a chinois (or a fine sieve) over a large bowl and pour the mixture into it. Use a silicone spatula or a wooden spoon to force the liquid through the chinois. After this process you will end up with all the tomato seeds and pepper peels into the chinois. Reject.
Chill up the gazpacho for at least 1 hour before serving.
It is not uncommon to garnish your gazpacho with some pepper, onion and cucumber in fine brunoise.