Ingredients
- 6 ripe tomatoes, roughly chopped
- 1 small cucumber, peeled and diced
- 1 green bell pepper, chopped
- 1 small red onion, chopped
- 2 cloves of garlic
- 2-3 slices of stale bread, crusts removed
- 1/4 cup extra virgin olive oil (Brisca, of course!)
- 2-3 tablespoons sherry vinegar (or red wine vinegar)
- Salt to taste
- Cold water (optional, for adjusting consistency)
- Optional garnishes: diced cucumber, bell pepper, croutons, a drizzle of olive oil
Classic Spanish Gazpacho
Gazpacho is a refreshing, chilled soup that's perfect for hot summer days. This Andalusian classic is all about ripe tomatoes, crisp cucumbers, and a hint of garlic, blended into a smooth, vibrant medley of flavors. It's easy, delicious, and the ultimate way to bring a taste of Spain to your table.
Instructions:
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Prep the Ingredients: Start by soaking the bread slices in a little water to soften them. In the meantime, chop your vegetables roughly — no need to be precise, as everything will be blended.
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Blend: In a blender or food processor, combine the tomatoes, cucumber, bell pepper, onion, garlic, and softened bread. Blend until smooth.
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Season: Add the olive oil, vinegar, and a good pinch of salt. Blend again until the mixture is silky and fully emulsified. The olive oil will help create a rich, creamy texture that’s key to a good gazpacho.
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Adjust Consistency: If the gazpacho is too thick, you can add cold water little by little until you reach your desired consistency. Taste and adjust seasoning with more salt or vinegar as needed.
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Chill: Transfer the gazpacho to a large bowl or pitcher, cover, and refrigerate for at least 2 hours to let the flavors meld. Gazpacho is best served very cold.
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Serve: Pour the chilled gazpacho into bowls or glasses. Garnish with diced cucumber, bell pepper, croutons, or a drizzle of Brisca extra virgin olive oil for that final touch.
Enjoy the Flavors of Spain!
Serve as a starter, a light meal, or whenever you need a refreshing pick-me-up. Gazpacho is all about simple, quality ingredients coming together in a celebration of fresh, vibrant flavors — just like the best Spanish sobremesas.