Prep. time: 20 minutes
Cooking time: None
One of the most famous dishes of Spanish cuisine is gazpacho, the national cold soup that has become well-known throughout the world. It exemplifies the sunlight, color and easy living we associate with Spain.
Tomatoes are a perfect vegetable for cold soups, since they provide a great deal of water, acidity with a touch of sweetness, and the scent and flavor of non-irrigated gardens, which all blend wonderfully with their elegant color.
- Soak the bread in water. Drain off the excess water; the bread should be soft.
- Crush the garlic and salt in a mortar and thin with a little water. If you wish to make the gazpacho by hand, continue with the mortar. Otherwise, place the mixture into a blender, add the other ingredients and mix gently.
- Add the oil very gradually to emulsify and create a smooth, slightly thick creamy texture. Taste and add more salt and vinegar if required.
- Pour everything into a serving container. Cover and refrigerate. Just before serving, you can thin the soup with very cold water to the desired consistency.
- Place the gazpacho in the center of the table surrounded by small bowls containing the various garnishes.
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