The best-known of the Andalusian cold coups is notoriously difficult to marry. The only real possibility in the presence of vinegar is a fortified wine with plenty of personality, such as a dry Oloroso sherry.
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Gazpacho (Cold Tomato Soup)
Preparation
Soak the bread in water then place in the processor with the chopped vegetables, Spanish extra virgin olive oil, vinegar, salt and water. The amount of water will determine how thick the gazpacho will be. Blend until smooth. Chill for two hours.
Presentation
Serve the gazpacho in individual bowls, and offer the different garnishes separately.
Nutrition Facts
Energy (kcal): 259
Energy (kJ): 1,084
Protein (g): 8.1
Fat (g): 11.8
Carbohydrates (g): 32.2
Vitamin C(mg): 140.1
Iron (mg): 3
Vitamin A (µg): 140.1
Information provided by: The Spanish Nutrition Foundation (FEN)
30 minutes
- 2 kg ripe tomatoes
- 2 small green peppers
- 2 garlic cloves
- 100 gr white bread
- 4 tbs Spanish extra virgin olive oil
- 1 tbs sherry vinegar water
- Salt
- 1 tomato, chopped
- 1 cucumber, chopped
- 1 green pepper, chopped
- 1 onion, chopped
- 1 hard-boiled egg
- Bread
- 4.649 lb ripe tomatoes
- 2 small green peppers
- 2 garlic cloves
- 3.527 oz white bread
- 4 tbs Spanish extra virgin olive oil
- 1 tbs sherry vinegar water
- Salt
- 1 tomato, chopped
- 1 cucumber, chopped
- 1 green pepper, chopped
- 1 onion, chopped
- 1 hard-boiled egg
- Bread
- 4.649 lb ripe tomatoes
- 2 small green peppers
- 2 garlic cloves
- 0.49 cup white bread
- 4 tbs Spanish extra virgin olive oil
- 1 tbs sherry vinegar water
- Salt
- 1 tomato, chopped
- 1 cucumber, chopped
- 1 green pepper, chopped
- 1 onion, chopped
- 1 hard-boiled egg
- Bread
Wine match