Andalusian Gazpacho: Traditional and Refreshing Recipe

This gazpacho combines ripe tomatoes, cucumber, green pepper, and a touch of garlic into a cold, silky, and balanced soup. The bread adds body, while the emulsified olive oil softens the acidity of the vegetables. It is ideal to prepare in advance and serve well chilled on hot days. • Use aromatic and fully ripe tomatoes; they are the base for the flavor and color of the gazpacho. • Adding the oil after the initial blending promotes a more stable emulsion and a creamy texture. • Garlic intensifies during resting, so it's best to start with a small clove. • If the tomatoes are very watery, reduce the initial water and add it only after straining. • Substitute Sherry vinegar with white wine vinegar, using 20 ml first and adjusting to taste. • Instead of Italian green pepper, use red pepper for a sweeter and more intensely colored result. • If you prefer a gluten-free version, use 35 g of certified gluten-free white bread. • For a lighter gazpacho, omit the bread and reduce the water until the desired consistency is achieved. Store the gazpacho in an airtight container in the refrigerator for up to 3 days and stir it before serving, as it may separate. It does not need to be reheated. It can be frozen for up to 1 month, although the texture will be less emulsified; thaw it in the refrigerator and re-blend it before serving.