Andalusian Gazpacho

Name: Andalusian Gazpacho
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Global
Ingredients: 6 servings Freshly ground black pepper; 2 Tbsps finely minced chives; 227 grams (about 1 small) cucumber, peeled, seeded, and cut into rough 1-inch chunks; 2 cloves garlic, peeled and smashed; 113 grams (about 2 slices) white sandwich, French, or Italian bread, crusts removed, torn into rough 1-inch pieces (see note); 2 teaspoons kosher salt, plus more to taste; 237 milliliters extra-virgin olive oil, plus more for serving; 151 grams (about 1 medium) green or red bell pepper, cored, seeded, and cut into rough 1-inch chunks; 151 grams (about 1 small) small red onion, peeled and cut into rough 1-inch chunks; 2 Tbsps sherry vinegar, plus more for serving; 1 kilograms (about 4 large) very ripe tomatoes, cored and cut into rough 1-inch chunks

Andalusian Gazpacho is a vegan soup. This recipe makes 6 servings with 202 calories, 4g of protein, and 11g of fat each. This recipe covers 14% of your daily requirements of vitamins and minerals. It will be a hit at your Summer event. From preparation to the plate, this recipe takes approximately 2 hours. Head to the store and pick up pepper, sherry vinegar, kosher salt, and a few other things to make it today.

Instructions

Combine tomatoes, cucumber, onion, pepper, garlic, and salt in a large bowl and toss to coat thoroughly.

Ingredients you will need

Cucumber

Tomato

Garlic

Pepper

Onion

Salt

Equipment you will use

Bowl

Let sit at room temperature for 30 minutes.

Drain juices into a large bowl and add the bread.

Ingredients you will need

Bread

Equipment you will use

Bowl

Transfer the drained vegetables to a rimmed baking sheet and place in freezer until vegetables are frozen, about 30 minute.

Ingredients you will need

Vegetable

Equipment you will use

Baking Sheet

Remove vegetables from freezer and allow to sit at room temperature until mostly thawed, about 30 minutes.

Ingredients you will need

Vegetable

Transfer vegetables and all their juices from the pan to bowl with soaked bread.

Ingredients you will need

Vegetable

Bread

Equipment you will use

Bowl

Frying Pan

Working in two batches as necessary, blend vegetables, juice, and bread at high speed, slowly drizzling olive oil and sherry vinegar into blender as it blends. Strain soup through a fine mesh strainer into a large bowl. Season to taste with salt and black pepper.

Ingredients you will need

Salt And Pepper

Sherry Vinegar

Vegetable

Olive Oil

Bread

Juice

Soup

Equipment you will use

Sieve

Blender

Bowl

Serve, drizzling each bowl with olive oil, a few spirnkles of sherry vinegar, extra cracked black pepper, and chives. Gazpacho can be stored in an airtight container in the refrigerator for up to 3 days.

Ingredients you will need

Cracked Black Peppercorns