Gazpacho is a hearty soup that is served cold, making it a perfect way to cool down and replenish the body on a hot, summer day. This is the classic gazpacho recipe, but there are many other variations. Gazpacho is typically served along with the main course, or afterward. Some Spaniards serve it in a glass, as a beverage to accompany the meal.
- 2 oz (50 g) white bread, 2-3 days old (optional—leave out for a thinner soup)
- 1 lb (450 g) tomatoes, skinned and quartered
- ½ lb (225 g) green bell peppers, seeded and trimmed
- ½ cucumber, peeled and cut in chunks
- clove of garlic
- ½ mild Spanish onion, chopped
- 1 tbsp white or red wine vinegar
- 2 tbsp olive oil
- ¼ chilli pepper, seeds removed (optional)
- Cilantro (optional)
- ⅓ pt (2.4 dl) iced water
- sea salt
- black pepper
- ice cubes
- 1 tomato, skinned and diced fine
- ½ green bell pepper, diced fine
- ¼ peeled cucumber, diced fine
- If using, tear up the bread, and soak it in water for 30 minutes. Squeeze it dry.
- Blend bread, tomatoes, bell peppers, cucumber, garlic, onion, vinegar, olive oil, chiles, cilantro, and water in a blender until roughly chopped. The soup should have texture and discernible vegetable bits, so do not chop too finely.
- Pour soup large bowl with some ice, and season to taste with salt and pepper.
- Dice the bread, and fry it in a little olive oil until brown.
- Chop the other vegetables finely.
- Serve all garnishes in separate little bowls on the table.
- Serve gazpacho chilled.
- Allow diners to sprinkle on their own toppings.