Gazpacho Andalusian

The Andalusian gazpacho is a cold soup that remains in the heart after a visit to beautiful Spain. It is a colorful soup prepared with several fresh raw vegetables. It is therefore fresh and quenching. It is usually served as a started served in a glass or a small bowl. A perfect summer soup! Chef Alba

Gazpacho Andalusian

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Course Appetizer, Main Dish, Side Dish

Cuisine Mediterranean, Spanish, vegetarian

Servings 4 people

Ingredients

soup:

2 pounds ripe tomatoes
1 English cucumber peeled and coarsely chopped
2 red bell pepper Seeded and coarsely chopped
2 cloves of garlic roughly chopped
2 cups white bread crumbled
3 tbsps Secolari White Balsamic Vinegar
2 tbsps sun-dried tomatoes in oil roughly chopped
6 tbsp Secolari Basil Olive Oil or an extra virgin olive oil
1 to taste Secolari Wild Porcini Sea Salt
1 to taste black pepper

garnishes:

toasted cubed white bread, drizzle of olive oil, thinly sliced red onions, Hard-boiled egg, fresh Italian parsley, Basil, or tarragon leaves.

Instructions

Plunge the tomatoes into boiling water for 30 seconds. Cool or refresh with cold water. Peel the skins and quarter the tomatoes.
Mix the tomatoes and cucumbers in a bowl with the peppers, garlic, crumbled bread, vinegar, sun-dried tomato, salt and pepper, and olive oil.
In a food processor or blender, process half of the mixture until fairly smooth. Then process the second patch. Check the seasoning. Add a little cold water if the soup is too thick. Chill for several hours
To serve spoon the soup into bowls adding one or two ice cubes to each. Serve accompanied with garnishes.