Classic Spanish Tomato Gazpacho
Tomato gazpacho is a refreshing, cold Spanish soup made primarily from ripe tomatoes, cucumbers, bell peppers, onions, garlic, olive oil, vinegar, and bread.
Equipment
- 1 blender
- 1 mixing bowl
Ingredients
- 20 ml white wine vinegar
- 40 ml sunflower oil
- 30 g panko
- 1 clove garlic
- 1 sprig parsley
- 7 tomato concassé
- 30 g onion finely chopped
- 1 cucumber no seed,brunoise
- 1 green bell pepper no seed,brunoise
- 500 ml water
- salt
Instructions
- Add vinegar to the mixing bowl. Dissolve the salt in the vinegar, gradually add the oil while whisking to ensure it blends smoothly.
- Continue mixing while slowly adding the water. Once all the water is incorporated, add the panko.
- In a blender, combine garlic and parsley, then add a small amount of the liquid mixture to help the blender run smoothly. Blend until puréed, then pour in the remaining liquid and blend once more.
- Cover the bowl tightly with plastic wrap and place it in the refrigerator for 1 hour to allow the mixture to chill and develop its flavors.
- After 1 hour, remove the bowl from the refrigerator and stir in the finely chopped tomatoes, cucumber, onion, and green pepper until evenly combined.
- Season to taste, and if the mixture is not cold enough, add ice before serving.
Notes
Adjust the Consistency: If your gazpacho is too thick, you can add a bit more water or a splash of tomato juice to reach your preferred consistency.