Andalusian Gazpacho
Ingredients:
Stale bread 2 ½ cups (70 g)
Tomatoes 2.2 lbs (1 kg)
Green peppers 3.5 oz (100 g)
Red peppers 3.5 oz (100 g)
Cucumbers 3.5 oz (100 g)
Garlic 1 clove
Water 1.7 cups (400 g) - cold
Extra virgin olive oil 3 ½ tbsp (50 g)
White wine vinegar 2 tbsp (30 g)
Salt to taste
Pepper to taste
FOR GARNISH
Red onions 1.8 oz (50 g)
Cucumbers 1.4 oz (40 g)
Tomatoes 1.4 oz (40 g)
Bread 1.4 oz (40 g)
Extra virgin olive oil to taste
Black pepper to taste
To prepare the Andalusian gazpacho, first cut the stale bread into pieces, transfer it to a bowl, and cover with 5.3 oz of water. Let it soak for a few minutes while you prepare the rest of the ingredients: wash and slice the tomatoes.
Do the same with the cucumbers without peeling them. Finally, clean the peppers and cut them into chunks, both the red and green ones.
Put the tomatoes in a blender, then add the peppers, cucumbers, and the garlic clove.
Also add the soaked and squeezed bread, then pour in the remaining 8.8 oz of cold water and the oil.
Finally, add the vinegar, salt , and pepper. Close the blender and blend for about 30 seconds.
When you have obtained a homogeneous mixture ,transfer it to a fine mesh strainer placed over a bowl and press with a spatula to sieve it . This way, you will remove the skin residues and obtain a smooth and fluid consistency. Let it rest in the refrigerator for at least 2 hours, covered with plastic wrap.
After the resting time, prepare the garnish ingredients: dice the cucumber , tomato, and red onion.
Also cut the bread into cubes and toast it in a pan( if you like you can flavor the bread with oil, garlic, and chili pepper ). Now take the gazpacho from the fridge and pour it into bowls.
Garnish with the vegetables and toasted bread cubes, then drizzle with a bit of oil and a grind of pepper. Your Andalusian gazpacho is ready to be enjoyed!
HOW TO STORE
The Andalusian gazpacho can be stored in the refrigerator for 2 days, in an airtight container.