Description
Classic Andalusian cold tomato soup served in mini glasses — refreshing, vibrant, and perfect for summer entertaining.
Ingredients
Vegetables
- 4 ripe tomatoes, chopped
- ½ cucumber, peeled and diced
- ½ red bell pepper, chopped
- ¼ small onion
- 1 clove garlic
Seasonings & Oil
- 2 tbsp olive oil
- 1 tbsp sherry vinegar
- Salt & pepper to taste
Instructions
- Prepare the ingredients: Chop the tomatoes, cucumber, red bell pepper, onion, and peel the garlic clove to prepare them for blending.
- Blend the ingredients: Place all the vegetables, olive oil, sherry vinegar, salt, and pepper into a blender. Blend until the mixture is smooth and well combined.
- Chill the soup: Transfer the blended soup to a container and refrigerate it for at least 1 hour to allow the flavors to meld and to serve it cold.
- Serve: Pour the chilled gazpacho into small glasses, drizzle a little olive oil on top, and serve immediately.
Notes
- Garnish with diced vegetables or croutons for added texture and presentation.
- For a thicker gazpacho, add a slice of bread to the blender and blend together.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Spanish
