Gazpacho

Ingredients(for 1 large bowl (approximately 350 ml per serving))

• 4 medium (about 500g) Ripe tomatoes (tomates maduros)
• 1 small (about 100g) Cucumber (pelado)
• 1/2 medium Red bell pepper (pimiento rojo)
• 1/2 medium Green bell pepper (pimiento verde)
• 1/4 medium Red onion (cebolla roja)
• 1 small clove Garlic (ajo)
• 2 tablespoons Extra virgin olive oil (aceite de oliva virgen extra)
• 1 tablespoon Sherry vinegar (vinagre de Jerez)
• to taste Salt (sal)
• 1/2 cup (120 ml) Cold water (agua fría)
• 1 small slice (optional) Whole wheat bread (pan integral, for thickening) - optional
• for garnish Fresh herbs (parsley or basil) (perejil o albahaca) - optional

Instructions

1. 1

   Wash all vegetables thoroughly. Core the tomatoes and cut into quarters. Peel the cucumber and chop. Seed the bell peppers and dice. Peel and roughly chop the onion and garlic.

   5 minutes

   Use ripe, in-season tomatoes for the sweetest, most flavorful gazpacho.

2. 2

   If using bread for thickening, soak it in a little cold water for 2-3 minutes, then squeeze out excess water.

   3 minutes

   Use day-old bread for best absorption and smoother texture.

3. 3

   Combine tomatoes, cucumber, bell peppers, onion, garlic, soaked bread (if using), and salt in a blender or food processor.

   2 minutes

   Add salt gradually and adjust to taste after blending.

4. 4

   Blend until very smooth. With the motor running, slowly drizzle in the olive oil and sherry vinegar. Add cold water to reach desired consistency.

   3 minutes

   Drizzling oil slowly helps emulsify and creates a creamy texture without cream.