Cold tomato soup in the style of Andalusia recipe

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The original gazpacho was made with water thickened with bread and ground almonds and flavored with garlic. This version came into favor after the introduction of ingredients from the Americas, and it makes for a refreshing soup in the heat of the summer in the hot region of Andalusia.

  • Yield: 20 portions (8 ounces/portion)

Ingredients

For the Croutons
  • 3 oz Extra Virgin Olive Oil
  • 5 oz Country Bread, diced into small cubes
For Puréeing the Base
  • 2 slices (about 2 oz) Country Bread, soaked with ½ cup water
  • 1 lb Cucumbers, peeled and seeded
  • 6 oz Red Onion
  • ½ oz Garlic Cloves
  • 2 lbs Ripe Tomatoes, concassée
  • 8 oz Green Bell Pepper, stem and seeds removed
For the Body and Finishing
  • Puréed vegetables
  • 0.75 lb Cucumber, peeled, seeded, and diced small
  • 6 oz Red Onion, diced small
  • 3 lbs Ripe Tomatoes, concasséed and cut small
  • 8 oz Green Bell Pepper, diced small
  • 3 oz Red Wine Vinegar
  • 16 oz Tomato Juice
  • 1 Tbsp Paprika
  • 5 oz Extra Virgin Olive Oil
  • Salt and Black Pepper, to taste
How to Make It
    For the Croutons
  1. Preheat the oven to 325 degree F
  2. In a mixing bowl, toss the cubed bread pieces with the extra virgin olive oil, and turn out onto a ½ sheet pan; place in the preheated oven to bake until golden and crisp (about 8–10 minutes). Remove and set aside to cool.
  3. For Puréeing the Base
  4. Place the soaked bread, cucumber, onion, garlic cloves, tomato concassée, and bell peppers to a food processor or blender; purée until smooth.
  5. For the Body and Finishing
  6. Place the purée in a large mixing bowl.
  7. To the large mixing bowl with the puréed vegetables, add the diced cucumber, red onion, tomato, green bell peppers, red wine vinegar, tomato juice, and paprika; mix very well with a whisk.
  8. While mixing with the whisk, slowly pour in the olive oil to emulsify it into the soup base.
  9. Adjust seasoning with salt and black pepper. (It is best to let the mixture sit for a couple of hours to allow the flavors to blend.)
  10. Transfer to serving bowls and garnish with the croutons.
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