OUR RECIPES
Gazpacho
This traditional Andalusian cold soup is a celebration of fresh, sun-ripened vegetables blended into a smooth and flavorful dish. Made with juicy tomatoes, crisp cucumber, red bell pepper, onion, garlic, and enriched with “Maestro de Oliva” extra virgin olive oil and red wine vinegar, Gazpacho offers a perfect balance of tanginess and freshness. Served chilled and topped with chopped vegetables and crunchy toast, it’s an ideal starter or light meal for hot summer days.
15 min
Ingredients
Serves 5
| Qty | |||
|---|---|---|---|
Peeled tomatoes Peeled cucumber Red bell pepper Onion Garlic cloves White bread Extra virgin olive oil Red wine vinegar Salt and pepper Optional: extra tomato juice | 1kg 1 1 1 2 3 slices 150ml 15ml To taste (If needed) | ||
For garnish: dry toast, finely chopped cucumber and red pepper
Directions
Step 1: Prepare the ingredients
Chop the tomatoes, cucumber, red bell pepper, onion, and garlic into smaller pieces for easy blending.
Step 2: Soften the bread
- Slightly moisten the 3 slices of dried white bread with water if too hard, then tear into chunks.
Step 3: Blend everything
- In a blender or food processor, add the vegetables, bread, olive oil, vinegar, salt, and pepper. Blend until smooth.
Optional: Add a bit of reserved tomato juice to adjust consistency.
Step 4: Chill
- Refrigerate for at least 1 hour before serving to enhance flavor and serve cold.
Step 5: Serve
- Pour into bowls or glasses. Garnish with finely chopped cucumber and red pepper. Serve with dry toast or croutons on the side.