Authortapasonline
RatingDifficultyIntermediate

This Andalusian cold soup must be one of the quintessential flavours of summer in Spain. It can be eaten from a bowl or, with a thinner consistency, sipped from a glass. There are many variations and some include fruit – grapes, melon and even strawberries.

Yields4 Servings
Prep Time15 minsCook Time5 minsTotal Time20 mins
 6 Vine-ripened Tomatoes, each cut into 4
 1 Half a Cucumber
 1 Green Pepperde-seeded and cut into strips
 1 Half a small White OnionRoughly chopped
 1 Clove of Garlic, Sliced
 3 tbsp Extra Virgin Olive Oil (Good Quality)
 1 slice of White Bread, Crusts removed, soaked and roughly torn
 1 Pinch of Salt
 1 Pinch of Black Pepper
 1 Pinch of Ground Cumin
 1 Splash of Sherry or Red Wine Vinegar
1

Place the vegetables in a blender or food processor and purée until smooth. Add the salt, spices and vinegar and then, with the motor running, gradually add the olive oil.

2

When you are happy with the consistency, place in a sealed container and chill.

3

Serve very cold with your preferred topping – croutons, diced cucumber, pepper, onion, green apple, olives, serrano ham, or hard-boiled eggs.

Category, Cooking Method

Ingredients

 6 Vine-ripened Tomatoes, each cut into 4
 1 Half a Cucumber
 1 Green Pepperde-seeded and cut into strips
 1 Half a small White OnionRoughly chopped
 1 Clove of Garlic, Sliced
 3 tbsp Extra Virgin Olive Oil (Good Quality)
 1 slice of White Bread, Crusts removed, soaked and roughly torn
 1 Pinch of Salt
 1 Pinch of Black Pepper
 1 Pinch of Ground Cumin
 1 Splash of Sherry or Red Wine Vinegar

Directions

1

Place the vegetables in a blender or food processor and purée until smooth. Add the salt, spices and vinegar and then, with the motor running, gradually add the olive oil.

2

When you are happy with the consistency, place in a sealed container and chill.

3

Serve very cold with your preferred topping – croutons, diced cucumber, pepper, onion, green apple, olives, serrano ham, or hard-boiled eggs.

Gazpacho