Gazpacho

厨具

• Blender (jug or powerful stick blender)
• Fine sieve
• Large bowl or jug
• Small bowl for soaking the bread
• Chopping board and sharp knife

开始之前

1. Choose the ripest tomatoes you can find; they carry the whole soup.
2. Chill the serving bowls or glasses in the fridge.
3. Remove the green germ from the garlic clove.

做法

1. 1

   Soak the bread

   50 克 stale white bread100 毫升 cold water

   Tear the bread into pieces and soak it in the cold water for 10 minutes.

   做好的标志 The bread is soft all the way through and falls apart when you press it.

   开始 10 分钟 计时
2. 2

   Prepare the tomatoes

   1 千克 ripe tomatoes

   Cut out the tomato cores and chop the tomatoes roughly. There is no need to peel them; the sieve removes the skins.

   做好的标志 The tomatoes are in rough chunks and have released some red juice on the board.
3. 3

   Chop the vegetables

   150 克 cucumber100 克 green pepper1 瓣 garlic

   Chop the peeled cucumber and the seeded green pepper into large pieces. Halve the garlic.

   做好的标志 Everything is in pieces small enough for the blender to catch easily.
4. 4

   Blend the base

   1 千克 ripe tomatoes150 克 cucumber100 克 green pepper1 瓣 garlic50 克 stale white bread5 克 fine salt30 毫升 sherry vinegar

   Put 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.

   做好的标志 A smooth, bright red purée with no visible pieces of vegetable.

   小贴士 Tomatoes at the bottom give the blades liquid to work with, so nothing jams.

   开始 1 分钟 计时
5. 5

   Emulsify the oil

   80 毫升 extra virgin olive oil

   With the blender running on medium speed, pour in the olive oil in a thin stream and blend for 1 more minute.

   做好的标志 The colour turns from red to pale orange-pink and the soup looks creamy and slightly thick.

   小贴士 Pouring the oil all at once leaves it floating on top. A slow stream is what makes it creamy.

   开始 1 分钟 计时
6. 6

   Strain

   Pour the soup through the fine sieve into the bowl, pressing with a ladle. Discard the skins and seeds left in the sieve.

   做好的标志 The soup is silky and pours smoothly; only dry pulp and seeds stay in the sieve.
7. 7

   Adjust

   5 克 fine salt30 毫升 sherry vinegar100 毫升 cold water

   Taste and add more salt and the rest of the vinegar to taste. Stir in a little cold water if it is too thick.

   做好的标志 It tastes fresh and sharp but balanced, and coats a spoon like single cream.
8. 8

   Chill

   Cover and refrigerate for at least 2 hours.

   做好的标志 The soup is very cold, about 4–6 °C, and the bowl feels icy to the touch.

   小贴士 Cold dulls salt and acidity, so taste again after chilling.

   开始 2 小时 计时
9. 9

   Prepare the garnish

   50 克 cucumber30 克 green pepper20 克 spring onion or mild onion

   Dice the garnish cucumber, pepper and onion into small, even cubes and keep them cold.

   做好的标志 Neat 5 mm cubes, crisp and dry.
10. 10

    Serve

    80 毫升 extra virgin olive oil

    Stir the gazpacho, pour it into chilled bowls or glasses, scatter over the garnish and finish with a thread of the reserved olive oil.

    做好的标志 The soup is cold and smooth, with green dice and golden drops of oil on the surface.

常见失误

变化做法