Andalucian Gazpacho

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If you've never experienced true gazpacho from andalucia and you're a fan of fresh, bold flavours, you're really missing out! The key in this recipe is to use only the freshest, ripest, highest-quality vegetables you can find. Otherwise it'll be sour, overly tart, and unsatisfying. But it's well worth the effort, especially on a hot summer day.

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Steps

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Blend tomatoes , spring onions , garlic , and cucumber into a smooth puree.

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Slowly drizzle in olive oil , pulsing in between additions.

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Add vinegar , pulse once more.

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Season with salt and pepper to taste.

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For an authentic flavour , you might want to add a little more minced garlic rather than a large amount of salt and pepper.

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Transfer to bowl.

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Cover and chill for at least two hours to allow all the flavours to blend.

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Heat a thin layer of olive oil over medium heat and fry the bread cubes for a few minutes until golden and crisp.

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Drain on kitchen towels.

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Ladle the gazpacho into bowls.

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Drizzle with olive oil and grind fresh black pepper on top.

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Set all of the toppings into separate small bowls so that guests may serve themselves however much they like.

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Enjoy !.

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Ingredients

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tomatoes, spring onions, garlic cloves, cucumber, extra virgin olive oil, sherry wine vinegar, red bell pepper, green bell pepper, hard-boiled eggs, crusty bread, olive oil