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 .

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