This Spanish soup is often served cold and is made with tomatoes. It was originally a peasant meal that makes use of oil, water, and bread—the three fundamental components widely adored in Spain—to which whatever else was on hand was added. If you’re going to chill it, be sure to store it in a vessel with a secure top to prevent the flavors from blending with others.
Ingredients:
1 medium-sized sweet Spanish onion, chopped
1.5 grams of sugar
Vinegar of white wine, 4 teaspoons
Red pepper, one big, peeled and cut roughly with the a vegetable peeler
Finely chop 1 big green pepper that has been skinned using a vegetable peeler
Around 100 grams, or three slices of country bread (with crusts).
Three smashed garlic cloves
2.5 kg of ripe, skinned tomatoes
Cucumber, peeled and cut coarsely (12 cm),
Six Tablespoons of Pure Olive Oil
premium sea salt
some Tabasco sauce (optional)
ice (optional) (optional)
GARNISHES
Cucumber, peeled and coarsely diced (about 6 cm)
Garlic-infused olive oil and bread croutons (1 cm)
2 ripe tomatoes, cut finely
Directions:
In a separate dish, combine 14 teaspoon of sugar, 1 tablespoon of balsamic, and 3 tablespoons of cold water with 1/4 cup of something like the chopped onion and leave aside. Set aside a quarter of the red and green chillies once they have been prepped. These individual dishes will be used as finishing touches.
Set aside a small bowl for each of the additional garnishes: unpeeled, finely sliced cucumber, crackers, and chopped tomatoes.
Gazpacho is made by soaking bread cubes, garlic cloves, and the rest of the sugar in a mixture of the remainder vinegar and around 250 ml of cold water.
Tomatoes with their skins removed should be halved and the hard center removed. Place a strainer over a plate and use it to strain the tomatoes to remove the seeds. Use a ladle to press the seeds to release the liquid. Toss the seeds and pour the liquids into a blender. Mix in the bread cubes and the remaining tomatoes. Put everything in the blender and process until smooth.
Blend together the remaining tomatoes, onion, and 100 ml of cold water. Pulse 8 times till a medium chunkiness is achieved, then transfer to the bowl. Chop up the remaining peppers, cucumber, add them to the blender together with the olive oil, salt, and ice water, and process 8 times. If you’re using Tabasco, add it to the bowl now. Refrigerate for as long as two hours.