The Andalusian gazpacho is a cold soup that remains in the heart after a visit to beautiful Spain. It is a colorful soup prepared with several fresh raw vegetables. It is therefore fresh and quenching. It is usually served as a started served in a glass or a small bowl. A perfect summer soup! Chef Alba
- 2 pounds ripe tomatoes
- 1 English cucumber peeled and coarsely chopped
- 2 red bell pepper Seeded and coarsely chopped
- 2 cloves of garlic roughly chopped
- 2 cups white bread crumbled
- 3 tbsps Secolari White Balsamic Vinegar
- 2 tbsps sun-dried tomatoes in oil roughly chopped
- 6 tbsp Secolari Basil Olive Oil or an extra virgin olive oil
- 1 to taste Secolari Wild Porcini Sea Salt
- 1 to taste black pepper
- toasted cubed white bread, drizzle of olive oil, thinly sliced red onions, Hard-boiled egg, fresh Italian parsley, Basil, or tarragon leaves.
- Plunge the tomatoes into boiling water for 30 seconds. Cool or refresh with cold water. Peel the skins and quarter the tomatoes.
- Mix the tomatoes and cucumbers in a bowl with the peppers, garlic, crumbled bread, vinegar, sun-dried tomato, salt and pepper, and olive oil.
- In a food processor or blender, process half of the mixture until fairly smooth. Then process the second patch. Check the seasoning. Add a little cold water if the soup is too thick. Chill for several hours
- To serve spoon the soup into bowls adding one or two ice cubes to each. Serve accompanied with garnishes.