GAZPACHO

Gazpacho has ancient roots. There are a number of theories of its origin, including as an Arab soup of bread, olive oil, water and garlic that arrived in Spain and Portugal with the Moors, or via the Romans with the addition of vinegar. Once in Spain it became a part of Andalusian cuisine, particularly Córdoba and Seville, using stale bread, garlic, olive oil, salt, and vinegar, similar to ajoblanco.

Serves 2
393 kcal per serving


Ingredients

• 300 g tomatoes
• 1 red bell pepper
• 1 cucumber
• 1/2 yellow onion
• 2 garlic clove
• 4 slices of bread
• 6 tsp olive oil
• 2 tbsp white or red wine vinegar
• 1/2 - 1 tsp chili powder
• Salt and pepper

Method

1. Cut the tomatoes and bell pepper into pieces.
2. Half the cucumber lengthwise and scrape out the seeds with a teaspoon, then cut the cucumber into pieces.
3. Finely chop a bit of the bell pepper and cucumber and set aside.
4. Crush the garlic in a garlic crush and cut the onion into pieces.
5. Mix everything in a mixer with the bread, olive oil and vinegar, then season with salt and pepper.
6. Strain the soup and keep it in the fridge until served.
7. Before serving whisk the soup quickly and top with the finely chopped bell pepper and cucumber.