Saucepan@saucepan · Shared this recipeFollowSpanish · sauceAndalusian GazpachoA chilled Spanish tomato soup made with ripe vegetables, bread, olive oil, and sherry vinegar.total1 hr 35 minprep5 minservings6Original recipe on seriouseats.comKeep this recipeAdd a copy of Andalusian Gazpacho to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients6 servingsBack to 6 servings3 lb very ripe tomatoes, about 4 large, cored and cut into rough 1-inch chunks0.5 lb cucumber, about 1 small, peeled, seeded, and cut into rough 1-inch chunks0.333 lb small red onion, about 1 small, peeled and cut into rough 1-inch chunks0.333 lb green or red bell pepper, about 1 medium, cored, seeded, and cut into rough 1-inch chunks2 clove garlic, peeled and smashed1.5 tsp kosher salt, plus more to taste4 oz white sandwich, about 2 slices, see note, French, or Italian bread, crusts removed, torn into rough 1-inch pieces1 cup extra-virgin olive oil, plus more for serving2 tbsp sherry vinegar, plus more for serving2 tbsp finely minced chivesFreshly ground black pepperStepsClear checksTap an ingredient or step to check it off.1Step 1: Combine tomatoes, cucumber, onion, pepper, garlic, and salt in a large bowl and toss to coat thoroughly. Let sit at room temperature for 30 minutes. Drain juices into a large bowl and add the bread. Transfer the drained vegetables to a rimmed baking sheet and place in freezer until vegetables are frozen, about 30 minutes.2Step 2: Remove vegetables from freezer and allow to sit at room temperature until mostly thawed, about 30 minutes. Transfer vegetables and all their juices from the pan to bowl with soaked bread.3Step 3: Working in 2 batches as necessary, blend vegetables, juice, and bread at high speed, slowly drizzling olive oil and sherry vinegar into blender as it blends. Strain soup through a fine-mesh strainer into a large bowl. Season to taste with salt and black pepper. Serve, drizzling each bowl with olive oil, a few sprinkles of sherry vinegar, extra cracked black pepper, and chives. Gazpacho can be stored in an airtight container in the refrigerator for up to 3 days.getsaucepan.com/r/540c79ac-e74e-4e45-a218-9be39183c7dc · Original: https://www.seriouseats.com/andalusian-gazpacho-recipe
