Andalusian Gazpacho
Soups • Spanish
Description
Recipe by Michael Montini.
Ingredients
- Tomatoes 70 oz
- Courgette 1 piece
- English cucumber 1 piece
- Orange Bell Peppers 2 pieces
- Onion 2 heads
- Garlic 5 cloves
- Lemon 1 piece
- Fresh basil leaves 12 pieces
- Olive Oil 5 tablespoons
Step-by-Step Guide
Step 1
Peel the zucchini and cut it in half lengthwise. Steam for 30 minutes, then cool.
Step 2
Place the tomatoes in boiling water for 2 minutes to loosen the skin. Then peel, cut in half, and remove the flesh along with the seeds.
Step 3
Cut the peppers in half, remove the insides, and place them in the oven under the broiler until the skin is blistered and browned — this will make it easier to peel.
Step 4
Blend 3/4 of the tomatoes, half of the cucumber, half of the pepper, the zucchini, finely chopped onion, garlic, olive oil, and lemon juice in a blender. Season with salt and pepper, and you can add red chili pepper if desired.
Step 5
If the mixture is too thick, you can dilute it with tomato juice.
Step 6
Refrigerate for 4 hours.
Step 7
Before serving, dice the remaining cucumber, tomatoes, and pepper into small cubes and serve them as a garnish with the soup.
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