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Gazpacho Andalusian Cold Tomato Soup By Julie Ward

Gazpacho - Andalusian cold tomato soup by Julie Ward

Gazpacho - Andalusian cold tomato soup by Julie Ward

Andalusian cold tomato soup. 

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Ingredients

  • 1 cucumber peeled, seeded and chopped

  • 1 red bell pepper, seeded and diced

  • 3 pounds ripe plum tomatoes, diced or 3 x 400g tins of plum tomatoes

  • 2 garlic cloves peeled

  • ¼ cup sherry vinegar

  • ½ cup oloroso sherry

  • ¾ cup Spanish extra virgin olive oil

  • the garnish:

  • 2 1 inch-thick slices rustic bread

  • ¼ cup Spanish olive oil

  • ½ cucumber diced

  • ½ green bell pepper, seeded and dived

  • ½ red bell pepper seeded and diced

  • Sea salt to taste

  • Course

    CourseStarter

  • Serves

    Serves6-8

  • Time

    Time30 m

  • Difficulty

    DifficultyBeginner

Method

Julie Ward, Wine and Food Customer Advisor at Ardkeen Quality Food Storer
Julie Ward, Wine and Food Customer Advisor at Ardkeen Quality Food Storer

The soup:

1. Combine the diced cucumber, peppers, tomatoes, garlic, vinegar, sherry, olive oil and 2 cups of water in a food processor or blender. Puree the ingredients until everything is well blended into a thick liquid. Pour the gazpacho through a medium strainer into a jug. Refrigerate for about 30 minutes.

The garnish:

2. Preheat the oven to 450º. Cut the bread in to 1-inch cubes and toss in a mixing bowl with 2 tablespoons of the olive oil. Spread the bread on a baking tray and bake on the middle shelf until golden brown, about 7 minutes. Set aside to cool.

To serve:

Pour the chilled soup into cups or bowls. Top with the croutons, cucumber and peppers. Sprinkle with salt and drizzle with the remaining olive oil.

Method

Julie Ward, Wine and Food Customer Advisor at Ardkeen Quality Food Storer
Julie Ward, Wine and Food Customer Advisor at Ardkeen Quality Food Storer

The soup:

1. Combine the diced cucumber, peppers, tomatoes, garlic, vinegar, sherry, olive oil and 2 cups of water in a food processor or blender. Puree the ingredients until everything is well blended into a thick liquid. Pour the gazpacho through a medium strainer into a jug. Refrigerate for about 30 minutes.

The garnish:

2. Preheat the oven to 450º. Cut the bread in to 1-inch cubes and toss in a mixing bowl with 2 tablespoons of the olive oil. Spread the bread on a baking tray and bake on the middle shelf until golden brown, about 7 minutes. Set aside to cool.

To serve:

Pour the chilled soup into cups or bowls. Top with the croutons, cucumber and peppers. Sprinkle with salt and drizzle with the remaining olive oil.

Used in this Recipe

  • The ‘100% Irish Growers’ Box

    The ‘100% Irish Growers’ Box

    €20.00

  • De Cecco Extra Virgin Olive Oil 1lt

    De Cecco Extra Virgin Olive Oil 1lt

    €9.99

  • Newgrange Gold Irish Rapeseed Oil 500ml

    Newgrange Gold Irish Rapeseed Oil 500ml

    €4.95

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