Cold Andalusian Gazpacho Vegetable Soup
Ingredients
- 3 vine-ripened organic tomatoes
- 1/2 cucumber
- 1 garlic clove
- 1/2 onion
- 1/2 sweet pepper
- Salt to taste
- 1/4 cup extra virgin olive oil
- 2 tablespoons sherry vinegar
Preparation
Blend the vegetables in a blender for at least 2 minutes.
Add salt, olive oil, and vinegar, then blend for another 30 seconds.
Strain the mixture through a mesh sieve.
Transfer to the fridge to cool and serve cold, optionally garnished with diced cucumber, parsley, onion, and bread crumbs.
Tips
Use high-quality, fresh, organic vegetables if possible for the best flavor.
Serve the gazpacho cold to enhance its refreshing qualities, especially in hot weather.
