Imported from the web

Classic Tomato Gazpacho

Name: Classic Tomato Gazpacho
Prep time: 4 min
Cook time: 11 min
Total time: 15 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 750 g Ripe tomatoes (Quartered); 100 g Cucumber; 80 g Green bell pepper; 1 clove Garlic; 30 g Extra virgin olive oil; 1 tbsp Sherry vinegar; 100 g Cold water; Salt (To taste)

Imported by John Tan on SeeMeCook

A chilled Andalusian soup made from ripe tomatoes, cucumber, green bell pepper, garlic, olive oil, and sherry vinegar. It is blended until smooth and served well chilled.

4 servings15 minSpanish

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Ingredients

750 g Ripe tomatoes (Quartered)
100 g Cucumber
80 g Green bell pepper
1 clove Garlic
30 g Extra virgin olive oil
1 tbsp Sherry vinegar
100 g Cold water
Salt (To taste)

Steps

1
Place the garlic, cucumber, and green bell pepper in the Thermomix or other food-processor mixing bowl. Chop for 5 seconds at speed 5.
2
Add the quartered tomatoes to the mixing bowl and blend for 1 minute at speed 7.
3
Add the extra virgin olive oil, sherry vinegar, cold water, and salt to taste.
4
Blend for 2 minutes at speed 10, until the gazpacho is very smooth.
5
Taste the gazpacho and adjust the salt and vinegar level as needed.
6
For a skin-free texture, strain the gazpacho through a fine sieve.
7
Refrigerate for at least 1 hour, then serve well chilled.

Notes

Use well-ripened tomatoes for a sweeter, more natural flavor. The gazpacho may be served with chopped vegetable pieces for added texture. The structured source states a 15-minute recipe time, followed by at least 1 hour of refrigeration.