Back to 4 servings 6 medium tomatoes, vine-ripened if possible 1 green Cubanelle pepper, also called Italian pepper 1 cucumber 0.5 a small white onion 1 medium clove garlic 0.25 cup good quality extra virgin olive oil, plus extra for drizzling 1 splash sherry vinegar, Vinagre de Jerez 1 pinch salt, plus extra for garnish toppings such as diced green apple, optional, onion, pepper, croutons, or hard-boiled eggs
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: Thoroughly wash and dry the vegetables.2 Step 2: Peel the tomatoes if desired, then coarsely chop them.3 Step 3: Split the pepper in half lengthwise and discard the seeds and membranes, then cut it into a few smaller pieces.4 Step 4: Peel the garlic, cut it in half lengthwise, and remove the core. This part of the clove can add bitterness when the garlic is eaten raw.5 Step 5: Peel and quarter the onion.6 Step 6: Peel the cucumber and cut it in half. Add half to the blender and save the other half for a topping.7 Step 7: Add the tomatoes to a powerful blender, then add the pepper, garlic, onion, and cucumber. Blend on low speed until the vegetables are mostly chopped, then blend on high speed until it is puréed.8 Step 8: Season with the salt and vinegar. Keep the blender running on a slow speed and slowly add the olive oil until it's emulsified.9 Step 9: Taste and adjust the salt and vinegar to taste. Thicken as desired with stale bread or croutons, or thin it down with ice-cold water.10 Step 10: Pour the gazpacho through a chinois strainer to remove any tomato skins or small lumps, then refrigerate for at least 30 minutes, or until ready to serve. It will keep in the fridge for 4-5 days.11 Step 11: Serve the gazpacho cold in glasses or in small bowls garnished with a drizzle of olive oil, a sprinkle of salt, or with other toppings.getsaucepan.com/r/d37df0c9-1926-46b7-b3ac-a7c70ddf16a6 · Original: https://spanishsabores.com/recipe-gazpacho-andaluz/
