Gazpacho (Cold Tomato Soup)
Ingredients
- Ingredients
- 100 milliliters olive oil (for ice cubes)
- 1 slice white bread
- 400 grams Tomatoes
- 1 Red Bell pepper
- 1 yellow Bell pepper
- 200 grams Cucumber
- 2 garlic cloves
- 2 tsps Tomato paste
- 200 milliliters Tomato juice
- 2 Tbsps olive oil
- 1 Tbsp White vinegar
- 1 tsp sugar
- Sea salt
- freshly ground peppers
Preparation steps
Put the olive oil into ice cube trays and place in the freezer.
Soak the white bread in a bit of water. for soup. Score the tomatoes crosswise on the bottoms, blanch in boiling water and transfer to an ice bath. Remove the skins, squeeze out the seeds and chop. Rinse the bell peppers, remove the ribs and seeds and finely chop. Peel the cucumber, cut in half lengthwise, remove the seeds and finely chop. Peel the garlic and finely chop. Squeeze the excess water from the soaked bread and mix with the tomatoes, garlic, bell peppers, cucumbers, tomato paste and tomato juice. Puree with an immersion blender until still a bit chunky. Stir in the olive oil and white wine vinegar. Season with sugar, salt and pepper and refrigerate for 1-2 hours.
Ladle the soup into serving bowls and garnish with an olive oil ice cube.
