Classic Spanish Gazpacho with Tomatoes

Name: Classic Spanish Gazpacho with Tomatoes
Prep time: 20 min
Total time: 20 min
Yield: 4 portions
Ingredients: 800 g tomatoes; 1 pc cucumber; 1 pc red bell pepper; 1 clove garlic; 1 pc shallot; 4 tablespoons olive oil; 2 tablespoons red wine vinegar; basil; salt; black pepper

Jakub SýkoraSoupSpanish Cuisine x se líbilo

You blend gazpacho in 20 minutes from fresh tomatoes, peppers, cucumber, shallot and garlic into a silky-smooth soup. You simply chop the vegetables, add olive oil and wine vinegar, and blend everything until smooth. You chill the soup thoroughly in the fridge so it refreshes ice-cold and the flavors meld. You serve it in bowls drizzled with oil and topped with fresh basil.

Příprava: 20min

Vaření: 0min

CELKOVÝ ČAS: 20min

Step by step process

Preparing the vegetables

1
For the gazpacho, rinse the tomatoes, remove the stems and cut into large pieces. For a smoother result, you can blanch and peel them first, but it is not necessary.
2
Peel the cucumber and slice into thick rounds. Remove the seeds and white membranes from the pepper, then cut into pieces.
3
Peel the shallot and garlic and roughly chop them.

Blending

4
Place all the chopped vegetables into a blender or a tall container for a stick blender. Add the olive oil and wine vinegar.
5
Blend until smooth and silky, approximately 2 minutes. If the soup is too thick, add a little cold water and blend again.
6
Season with salt and pepper. The soup should be well seasoned, as chilling will slightly mute the flavors.

Chilling and serving

7
Pour the finished soup into a sealed container and refrigerate for at least 1 hour, ideally 2-3 hours, to allow the flavors to meld.
8
Before serving, stir again, ladle into bowls or glasses, drizzle with quality olive oil and garnish with fresh basil leaves.