Gazpacho

A classic Andalusian cold soup where ripe tomatoes, cucumber, pepper, onion, and garlic are blended smooth with olive oil and a little sherry vinegar.

• 6 to 7 medium ripe tomatoes
• 1 green pepper, preferably a mild variety
• 1 cucumber
• 1/2 small white onion
• 1 medium garlic clove
• 1/4 cup extra virgin olive oil
• A splash of sherry vinegar
• Salt
• Optional ice-cold water or a few pieces of bread to adjust the texture
• Toppings such as diced cucumber, pepper, croutons, or hard-boiled egg

Method

1. 1
   Wash and dry the vegetables. Peel the tomatoes if you want an extra-smooth gazpacho, then chop them roughly.
2. 2
   Seed the pepper and cut it into smaller pieces. Peel the garlic, split it lengthwise, and remove the germ. Peel the onion and cut it into wedges.
3. 3
   Peel the cucumber and cut it in half. Reserve one half for topping if you like and put the rest in a blender with the tomatoes, pepper, garlic, and onion.
4. 4
   Blend on low speed until the vegetables are broken down, then on high speed until the soup is completely smooth.
5. 5
   Add the salt and sherry vinegar. Keep the blender running on low and slowly pour in the olive oil so the soup emulsifies.
6. 6
   Taste and adjust. Thin with a little ice-cold water if needed, or blend in a few pieces of bread if you want a fuller texture.
7. 7
   Strain if you want it especially smooth, then chill for at least 30 minutes. Serve very cold with a drizzle of olive oil and any toppings you like.