Gazpacho frío con aceite (Imprimir)
Clásico andaluz refrescante servido en vasitos - sopa fría de tomate y verduras con aceite de oliva para el verano perfecto.
# Ingredientes:
→ Gazpacho Base
01 -
500 g ripe tomatoes, cored and chopped
02 -
1 small cucumber, peeled and chopped
03 -
1 small red bell pepper, chopped
04 -
1/2 small red onion, chopped
05 -
1 garlic clove, minced
06 -
2 tbsp sherry vinegar
07 -
60 ml extra virgin olive oil
08 -
Salt and black pepper to taste
09 -
50-100 ml cold water, to adjust consistency
→ Garnish
10 -
Extra virgin olive oil, for drizzling
11 -
Finely diced cucumber, tomato, or bell pepper (optional)
12 -
Microgreens or herbs (optional)
# Instrucciones:
01 -
In a blender, combine tomatoes, cucumber, bell pepper, onion, garlic, and vinegar. Blend until smooth.
02 -
With the blender running, slowly add olive oil until fully incorporated and creamy.
03 -
Season with salt and black pepper to taste. Add cold water a little at a time to reach a pourable but thick consistency. Chill in the refrigerator for at least 2 hours.
04 -
Pour into small shot glasses. Drizzle with a few drops of olive oil and garnish with diced vegetables or herbs if desired. Serve well chilled.
# Notas:
01 -
Use very ripe summer tomatoes for the best flavor.
02 -
Gazpacho can be made a day ahead — it improves overnight.
03 -
Excellent paired with dry fino sherry or sparkling water with lemon.