Gazpacho Andaluz

Instructions

1. Step 1

   Tear the bread into a mixing bowl, add the cold water, and press gently to moisten. Let it soften for 5 minutes.

   Timer: 5 min (fixed)

   Ingredients used: 100.0 gr Bread, 120.0 ml Water

   Cookware: mixing bowl

2. Step 2

   Rinse and core the tomatoes. Peel the cucumber, remove the pepper's stem and seeds, peel the garlic, and roughly chop the vegetables.

   Ingredients used: 150.0 gr Cucumber, 8.0 gr Garlic, 100.0 gr Green Bell Pepper, 1000.0 gr Tomato

   Cookware: Chef Knife, cutting board

3. Step 3

   Place the prepared vegetables, softened bread and its soaking liquid, sherry vinegar, and salt in the blender. Blend until completely smooth.

   Timer: 2 min (fixed)

   Ingredients used: 6.0 gr Fine Salt, 30.0 ml Sherry Vinegar

   Cookware: blender

4. Step 4

   With the blender running, slowly pour in the olive oil and continue blending until the gazpacho is creamy and emulsified.

   Timer: 1 min (fixed)

   Ingredients used: 60.0 ml Extra Virgin Olive Oil

   Cookware: blender

5. Step 5

   Set a fine-mesh sieve over the mixing bowl. Pass the gazpacho through it, pressing gently with a spatula, and discard the remaining solids.

   Cookware: fine mesh sieve, mixing bowl, spatula

6. Step 6

   Cover the bowl and refrigerate the gazpacho for at least 2 hours.

   Timer: 120 min (fixed)

   Cookware: mixing bowl

7. Step 7

   Stir the chilled gazpacho until evenly blended, then serve cold.

   Cookware: mixing bowl, spatula