Gazpacho Andaluz

Ingredients for 4 servings:

• 3 m.-large tomato(s), ripe
• 1 bell pepper(s), red or green
• 1 stale roll
• Water for soaking
• 2 garlic cloves
• 1 class can/n tomatoes, chunky (pizza tomatoes)
• 1 tsp sea salt
• 5 tbsp olive oil
• 5 tbsp vinegar
• e.g. water, ice-cold

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Andalusian cold soup

Soak the bread roll in water, trim, wash, and roughly chop the vegetables. Squeeze out the excess water from the bread roll and place it in a deep mixing bowl or blender along with the vegetables, pizza tomatoes, vinegar, olive oil, and salt. Purée everything using a hand blender or in a blender, then transfer the mixture to a large bowl and top up with half a liter of cold water, then season to taste. If the flavor is still too strong, add a little more water, but not too much, or it will end up being too bland. It’s difficult to specify an exact amount of water for this recipe, as everyone’s tastes vary; some like it strong, some less so. Therefore, it’s always better to start with less water and then adjust the seasoning to your liking. You can also strain the soup through a sieve if you don’t want any chunks in it. This is how Gazpacho Andaluz is made where I come from, a small town near Seville, but every village and town in southern Spain has its own recipe, and everyone will claim theirs is the authentic one. In Spain, it’s made only with fresh tomatoes, but here the soup would be a bit pale with just fresh tomatoes, hence the can. It’s always served ice cold and drunk in cups (always stir with a ladle first, as the pureed vegetables settle at the bottom). Some people also cut up pieces of cucumber or honeydew melon and add them; they then float to the surface of the gazpacho, but I personally prefer it without. A delicious refreshment for hot summer days and barbecues!