Gazpacho (Cold Andalusian Soup)

Ingredients ({{ checkedCount }}/6)

• 1 kg ripe fleshy tomatoes
• 1 cucumber (peeled)
• 1 green and 1 red bell pepper
• 1 clove of garlic and 1 slice of stale bread
• Half a glass of extra virgin olive oil
• 2 tablespoons wine vinegar or apple cider vinegar, salt

Method

1. 1

   Chop all the vegetables roughly and place them in the blender bowl with the breadcrumbs, garlic, olive oil, vinegar and salt.

2. 2

   Pulse at high speed until you get a smooth and flowing consistency.

3. 3

   Pass it through a strainer, cool it in the refrigerator for at least 2 hours, and serve with breadcrumbs and olive oil.

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