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Gazpacho is a delicious and refreshing Spanish cold tomato-based raw vegetable soup. The key to a successful Gazpacho is making it and eating it during the summer or warm months, when tomatoes are at their peak of the season.
Method for a mortar and pestle::
With a mortar and pestle, mash the ingredients together, in the following order: First the salt and garlic cloves, then the green peppers and onion. Add 1 slice of the bread, so that the mixture doesn’t spatter. Right away, while mixing by hand, add the olive oil in steady stream, the sherry vinegar, and finally the second slice of bread and the tomatoes. Pound and crush the gazpacho mixture, extremely well. To finish, add the cold water. Chill for 1-2 hours. Adjust salt and seasoning, if needed and serve cold. The resulting Gazpacho should have a chunky texture.
Method for a blender::
Peel and de-seed the tomatoes and set aside.
In a blender, pulse the garlic cloves and salt, for a few seconds. Add the green peppers and onion piece and blend to break down. Add a 1 slice of bread and pulse. Add the tomatoes and the second slice of bread and with the blender still running, stream in the olive oil until blended and smooth. To finish add the sherry vinegar at the end. Pour into a large bowl or soup terrine and the cold water. Stir well. Chill for 1-2 hours and adjust salt and seasoning, if needed. Serve cold. The resulting Gazpacho should have a smooth texture.
Since the ingredients remain raw, you should only use the best possible ingredients, including the best extra virgin Spanish olive oil you can find.
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