Spanien · Suppe · Einfach
Gazpacho
Andalusia's chilled raw tomato soup, smooth and bright with sherry vinegar
Gazpacho is a cold soup of ripe tomatoes, cucumber, green pepper and garlic, blended with stale bread, olive oil and sherry vinegar. Adding the oil slowly while the blender runs emulsifies it into a creamy, pale-orange soup instead of a watery one.
- Energie
- 257 kcalpro Portion
- Vorbereitung
- 20 Min.
- Kochen
- 0 Min.
- Ruhen
- 2 Std.
- Eiweiß
- 4 g
Wie war's?
Küchengeräte
- Blender (jug or powerful stick blender)
- Fine sieve
- Large bowl or jug
- Small bowl for soaking the bread
- Chopping board and sharp knife
Bevor du anfängst
- Choose the ripest tomatoes you can find; they carry the whole soup.
- Chill the serving bowls or glasses in the fridge.
- Remove the green germ from the garlic clove.
Zubereitung
-
Soak the bread
50 g stale white bread100 ml cold waterTear the bread into pieces and soak it in the cold water for 10 minutes.
Fertig, wenn The bread is soft all the way through and falls apart when you press it.
-
Prepare the tomatoes
1 kg ripe tomatoesCut out the tomato cores and chop the tomatoes roughly. There is no need to peel them; the sieve removes the skins.
Fertig, wenn The tomatoes are in rough chunks and have released some red juice on the board.
-
Chop the vegetables
150 g cucumber100 g green pepper1 Zehe garlicChop the peeled cucumber and the seeded green pepper into large pieces. Halve the garlic.
Fertig, wenn Everything is in pieces small enough for the blender to catch easily.
-
Blend the base
1 kg ripe tomatoes150 g cucumber100 g green pepper1 Zehe garlic50 g stale white bread5 g fine salt30 ml sherry vinegarPut the tomatoes in the blender first, then the cucumber, pepper, garlic, squeezed bread, salt and half of the vinegar. Blend on high speed for 1 minute.
Fertig, wenn A smooth, bright red purée with no visible pieces of vegetable.
Tipp Tomatoes at the bottom give the blades liquid to work with, so nothing jams.
-
Emulsify the oil
80 ml extra virgin olive oilWith the blender running on medium speed, pour in the olive oil in a thin stream and blend for 1 more minute.
Fertig, wenn The colour turns from red to pale orange-pink and the soup looks creamy and slightly thick.
Tipp Pouring the oil all at once leaves it floating on top. A slow stream is what makes it creamy.
-
Strain
Pour the soup through the fine sieve into the bowl, pressing with a ladle. Discard the skins and seeds left in the sieve.
Fertig, wenn The soup is silky and pours smoothly; only dry pulp and seeds stay in the sieve.
-
Adjust
5 g fine salt30 ml sherry vinegar100 ml cold waterTaste and add more salt and the rest of the vinegar to taste. Stir in a little cold water if it is too thick.
Fertig, wenn It tastes fresh and sharp but balanced, and coats a spoon like single cream.
-
Chill
Cover and refrigerate for at least 2 hours.
Fertig, wenn The soup is very cold, about 4–6 °C, and the bowl feels icy to the touch.
Tipp Cold dulls salt and acidity, so taste again after chilling.
-
Prepare the garnish
50 g cucumber30 g green pepper20 g spring onion or mild onionDice the garnish cucumber, pepper and onion into small, even cubes and keep them cold.
Fertig, wenn Neat 5 mm cubes, crisp and dry.
-
Serve
80 ml extra virgin olive oilStir the gazpacho, pour it into chilled bowls or glasses, scatter over the garnish and finish with a thread of the reserved olive oil.
Fertig, wenn The soup is cold and smooth, with green dice and golden drops of oil on the surface.
Typische Fehler
The soup is watery and pale in flavour.
Lösung The tomatoes were not ripe enough. Use the ripest tomatoes available, and in winter add 1 tablespoon of tomato paste.
The oil separates on top.
Lösung It went in too fast. Return the soup to the blender and blend while adding a little cold water to bring it back together.
Too much garlic.
Lösung Raw garlic gets stronger as it stands. Use one small clove, remove the germ, and add more only after chilling.
Bitter or harsh.
Lösung Too much vinegar or a peppery oil blended too long. Add the vinegar gradually and use a mild extra virgin olive oil.
Servieren
Serve very cold in bowls as a starter, or in glasses with an ice cube on a hot day. Diced hard-boiled egg and ham are common extra garnishes in Andalusia.
Aufbewahren und Aufwärmen
Keeps 2 days in a covered jug in the fridge. Stir before serving, as it separates slightly. Do not freeze; it loses its creamy texture.
Vorbereiten
Make it up to 1 day ahead: the flavour is better after a night in the fridge. Dice the garnish no more than 2 hours before serving.
Varianten
Gluten-free
Leave out the bread and add 2 extra tablespoons of olive oil. The soup is a little thinner but still creamy.
Salmorejo
Use only tomatoes, garlic, 150 g of bread, olive oil and salt, blended very thick. Serve topped with chopped egg and ham (no longer vegan).
Watermelon
Replace 300 g of the tomatoes with seeded watermelon for a sweeter, lighter version.
