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
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.