A Taste of Summer
Andalucian Gazpacho
Serves 6 Preparation time 20-25 minutes
INGREDIENTS
• 50g stale bread , crusts removed and crumbled
• 1kg ripe , tasty tomatoes , chopped
• 1 green pepper , deseeded and chopped
• 1-2 cloves garlic , peeled
• 1 cucumber , peeled and sliced , plus a little extra , diced , to serve
• 100ml Spanish extra virgin olive oil
• Sea salt and freshly ground black pepper
• 2-3 tbsp sherry vinegar
• Very cold water , for topping up
Refreshing and cool – and bursting with flavoursome fresh produce – this authentic no-cook Andalucian gazpacho is perfect for summertime entertaining and can be made ahead of time .
METHOD 1 . Soak the bread in some water and when well soaked , squeeze the water out .
2 . Place the chopped tomatoes , green pepper , garlic , cucumber and soaked bread in a food processor or blender and blend to a creamy consistency , adding the olive oil little by little .
3 . Season with sea salt and add sherry vinegar to taste . Add cold water until the desired consistency is reached and blend again .
4 . Transfer to a bowl and place in the fridge until ready to serve , garnished with diced cucumber and finished with a generous grinding of black pepper .
Recipe extracted from Cocina de Andalucía by María José Sevilla , out now , published by Ryland Peters & Small , priced £ 22 , with photography by Nassima Rothacker © Ryland Peters & Small .
20 < Boxmoor Direct < July 2024 <