Andalusian Gazpacho: A Taste of Summer’s Abundance

INGREDIENTS

5 very ripe tomatoes
½ bell pepper
½ cucumber (peeled and seeded)
¼ white onion
1-2 garlic cloves
2 tbsp sherry or red wine vinegar
4 tbsp extra virgin olive oil
1 slice stale bread (optional, for extra body)
Cold water (as needed, to reach desired consistency)
Salt and pepper to taste

To Serve:

Diced cucumber, bell pepper, and day-old bread (for texture)
A drizzle of fresh virgin olive oil
Fresh green herbs as garnish (basil or mint work best)

PREPARATION

Soak the bread if using. Roughly chop all vegetables and place in a blender with garlic, vinegar, olive oil, salt, and a bit of cold water.
Blend until smooth and silky. Adjust salt and water to taste.
Chill for at least an hour before serving, some people might even add a couple of ice cubes to make it truly refreshing.
Top with diced veggies, croutons, and a generous swirl of olive oil.
Let this gazpacho be your invitation to pause, cool down, and enjoy the richness of eating in rhythm with the Earth.