Gazpacho Ⓥ

Serves 2. A cold, refreshing Spanish tomato soup with cucumber, bell pepper, garlic and a touch of sherry vinegar. Serve with a garnish of chopped vegetables for extra texture. Goes well with the alcohol-free white wine from Arensbak White .

Gazpacho Ⓥ

Ingredients

  • 4 ripe tomatoes
  • 1 cucumber
  • 1 red bell pepper
  • 1 clove of garlic
  • 2 tablespoons sherry vinegar
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • Optional: chopped vegetables (cucumber, bell pepper, tomato) for garnish

Preparation method

  1. Cut the tomatoes, cucumber and red pepper into large pieces.
  2. Finely chop the garlic.
  3. Blending the Ingredients: Place the chopped tomatoes, cucumber, red pepper and garlic in a blender.
  4. Add the sherry vinegar and olive oil to the blender.
  5. Blend everything into a smooth puree.
  6. Seasoning: Season the gazpacho with salt and black pepper to taste. Taste and add more vinegar, olive oil or herbs if needed.
  7. Cooling: Place the gazpacho in the refrigerator for at least 1 hour to ensure it is thoroughly chilled.
  8. Serving: Divide the gazpacho among chilled soup bowls or glasses.
  9. Garnish with chopped vegetables for added texture and color.