Gazpacho: ocho errores que evitar al prepararlo y una receta que funciona | EL COMIDISTA

Remove the stems from the tomatoes with a knife.

Deseed the tomatoes by breaking them over a bowl with a strainer, allowing the seeds to fall into it. Scrape them with a spoon to release all the liquid and pulp. Discard the seeds and combine the liquid with the tomatoes.

Peel and chop the cucumber into large pieces. Combine it with the tomatoes, garlic, green bell pepper, sherry vinegar, a splash of olive oil, and salt. Tip: If not in a hurry, let the mixture rest in the refrigerator for a few hours or until the next day to enhance the flavors.

Blend the gazpacho thoroughly until all ingredients are well mixed. While blending, slowly add about 100 milliliters of olive oil to emulsify the soup.

If a finer gazpacho is desired or if a powerful blender is not available, strain it through a sieve to remove the tomato skins. Allow it to chill well in the refrigerator.

Adjust the vinegar and salt, and blend a couple more times. If it seems not well emulsified, add some oil and blend again. It can be served with a drizzle of oil on top and, if desired, chopped tomatoes, cucumber, and pieces of toasted bread.

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