Cold gazpacho with toasted bread and olive oil
A refreshing, cold gazpacho with sun-ripened tomatoes, cucumber and peppers, refined with olive oil and served with crispy toasted bread. The fresh acidity and herbal notes of a Verdejo complement the fruity tomato soup perfectly.
Prep Time 10 minutes mins
Cooling time: 2 hours hrs
Total Time 2 hours hrs 10 minutes mins
Course Appetizer, Main course
Cuisine Mediterranean, Spanish
Servings 2 People
Calories 280 kcal
For the gazpacho:
- 500 g ripe tomatoes
- ½ red peppers
- ½ green peppers
- ½ Cucumber peeled and cored
- 1 Garlic clove
- 2 Tbsp olive oil extra virgin, high quality
- 1 Tbsp sherry vinegar or white wine vinegar
- 100 ml Cold water
- ½ teaspoon salt & pepper to taste
For the toasted bread:
- 2 Slices of baguette or country bread
- 1 Tbsp olive oil
- 1 Garlic clove for rubbing in
Prepare the gazpacho:
Roughly dice the tomatoes, peppers, cucumber and garlic.
Put all the ingredients in a blender, add olive oil, vinegar, cold water, salt and pepper.
Blend for 1-2 minutes until a smooth consistency is achieved.
Chill for at least 2 hours to allow the flavors to develop.
Toast bread:
Drizzle the bread with olive oil and toast in a pan or in the oven until crispy.
After roasting, rub with a halved clove of garlic.
Serve:
Pour the gazpacho cold into bowls or glasses.
Garnish with a dash of olive oil and some chopped peppers or cucumber.
Serve with the toasted bread.
Recommended side dishes
Marinated olives or pickled pimientos de padrón
Roasted almonds or salted nuts
A light rocket salad with lemon vinaigrette
Calories: 280kcalCarbohydrates: 22gProtein: 4gFat: 18g
Keyword Cold soup, Gazpacho, Spanish cuisine, Summer dish, Tomatoes, Verdejo, White wine, Wine & Food Pairing