Gazpacho
A cold tomato soup blended with bread and oil into an emulsion — that is what makes it thick rather than watery.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Soak the bread crumb in cold water for ten minutes and squeeze it dry.
Blend the tomatoes, cucumber, pepper, garlic and bread until completely smooth. It takes longer than you expect — a good two minutes at full speed.
With the blender still running, pour the oil in a thin stream. The soup pales and thickens: that is the emulsion.
Add the vinegar and salt, taste and season again. Pass it through a sieve for a silkier texture and chill for at least two hours.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Haydn Blackey · CC BY-SA 2.0