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Name: Gazpacho
Prep time: 5 min
Total time: 130 min
Yield: 4 servings
Ingredients: 900 g ripe vine tomatoes, stems removed, quartered; 300 g English cucumber, peeled, roughly chopped; 150 g green bell pepper, cored, seeded, roughly chopped; 60 g white bread, crusts removed, torn into pieces; 1 small shallot, peeled, roughly chopped; 2 garlic cloves, peeled; 80 ml extra-virgin olive oil; 180 ml cold water; 30 ml sherry vinegar; 7 g fine sea salt; 1 g ground white pepper; 60 g English cucumber, finely diced; 60 g ripe tomato, finely diced; 40 g red onion, peeled, finely diced; 20 ml extra-virgin olive oil; 4 g flaky sea salt

Gazpacho

Chilled Andalusian tomato soup blended with cucumber, pepper, bread and olive oil.

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Created with AI · Nutrition is estimated · Not kitchen-tested

Gazpacho

Chilled Andalusian tomato soup blended with cucumber, pepper, bread and olive oil.

Loading recipe…

Created with AI · Nutrition is estimated · Not kitchen-tested

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Nutrition

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