Name: Gazpacho andaluz (cold tomato soup)
Prep time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1000 g ripe tomatoes, ideally on-the-vine; 200 g cucumber, peeled; 150 g red bell pepper; 80 g white onion; 1 cloves fokhagyma; 60 g stale white bread (crust removed); 2 tbsp sherry vinegar; 4 tbsp extra-virgin olive oil; 200 ml cold water; 1 tsp só

Roughly chop all vegetables. Soak the bread cubes in cold water 5 min, squeeze out.

Combine everything except 1 tbsp olive oil in a blender — work in batches if the jug is small.

Blend on high 90 seconds until completely smooth. Strain through a fine sieve for restaurant texture (optional).

Chill at least 2 hours — flavour develops dramatically when cold.

Serve cold in chilled bowls, drizzle remaining olive oil on top. Garnish with diced cucumber + croutons if you have them.

Gazpacho andaluz (cold tomato soup)

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