- Tomato500 Gram(s)ripe tomatoes
- Cucumber1/2 Piece(s)
- Green pepper1/2 Piece(s)
- Onion1/2 Piece(s)
- Galric1 Piece(s)small clove
- Olive Oil50 Milliliter(s)
- Sherry vinegar50 Milliliter(s)
- Bread crumbs100 Gram(s)
The real recipe of the gaspacho of Seville. It’s my turn today to offer a version of this Spanish culinary specialty that is ultimately more a vegetable juice than a cold soup. Indeed, it has never been hot!
Preparing the vegetables
Start by peeling and seed the tomatoes. Cut them into large quarters and place them in a salad bowl. Add the half of the cucumber and half of green pepper peeled and diced, and a small clove of garlic and half of onion detailed in slices.
Seasoning the mixture of vegetables
Sprinkle your vegetables with olive oil. Salt and pepper lightly, then mix the vegetables so that they all benefit from the seasoning. Cover the bowl with cling film and place in the refrigerator for at least an hour, 24 hours before ideally (all the aromas are then mixed wonderfully).
Rinsing and blending the Gaspacho mixture
Cut the sandwich bread into large cubes and place in a small bowl or soup dish. Pour the sherry vinegar on it, and mix well so that the bread absorbs all the liquid.
If you enjoy this recipe you can try the red fish salad.
Place the vegetables and the crumb of Sherry vinegar bread in a robot or a blender, and mix until you obtain a homogeneous mixture. Gazpacho can be savored as is or strain it with a fine strainer to hold the bread and make it lighter.
Place your gaspacho another hour in the refrigerator before serving.
I also like to sprinkle everything with a few grains of salt flowers.
This cold soup can be served as a cold starter, soup or as an appetizer during the aperitif. You will fill very small, narrow and long glasses. I really like serving it in long drinks with a long ice cream scoop. This will make you a very beautiful verrine