This is one of my favorite soups in the summer, this helps me chill down if it's extra hot outside. The recipe is taken from the book "La comida de la familia" from author Ferran Adrià. Ferran Adrià is one of the best cooks in the world and was the head chef of elBulli. I really recommend this book.
Ingredients for 2 persons: 6 persons:
Ripe tomatoes: 320g (4 u.) 1kg
Cucumber: 20g 60g
Red pepper: 25g 75g
White bread: 10g (without crusts) 30g
Mayonnaise: 1 tablespoon 3 tablespoon
Olive oil: 4 tablespoons 90ml
Sherry vinegar: 1 tablespoon 3 tablespoon
Onion: ½ u. 1 u.
Garlic clove: 1 3
Croutons: 40g 120g
Water: 6 tablespoons 120ml
- Peel and remove the inside of the garlic, blanch three times always starting with cold water each time you start the blanch process.
- Peel onion and cucumber. Remove stalk and clean red pepper
- Grind the onion, cucumber, red pepper, tomato, bread, garlic and water with an electric beater.
- Pass the gazpacho through a fine strainer
- Add the oil, vinegar and mayonnaise, season with salt and freshly ground black pepper.
- Mix well and store the gazpacho in the refrigerator. Serve the gazpacho in a deep dish accompanied with the croutons. I usually let it stay in refrigerator a couple of days, then the taste is more intense and better, but that's only my opinion
Comment under if you make it and tell me what you thing about it!