Gazpacho is a chilled vegetable soup from raw vegetables. The original from Andalusia is served with a “guarniciòn” consisting of vegetables cut into small cubes as Gazpacho is derived from “caspa”, meaning small piece.
- 1 cucumber
- 1 kg tomatoes of normal size
- 250 g small cherry tomatoes
- 1 yellow pepper
- 1 onion
- 2 cloves garlic
- 250 ml vegetable broth
- 1 tbsp sugar
- 3 tbsps white wine vinegar
- 4 tbsps extra vergine olive oil
- 3 tbsps LEIMER breadcrumbs
- LEIMER “Bon appétit” croutons
Peel the cucumber, cut it in half lengthways and remove the seeds. Carve the big tomatoes crosswise at the stalk end, plunge them into boiling water and peel them. Put the fruit pulp together with ¾ of the cucumber, ½ of the pepper, onion and garlic into the blender and puree until smooth. Stir the vegetable broth, sugar, vinegar, olive oil and breadcrumbs in the puree and season to taste. Chill the vegetable soup before serving. Cut the remaining vegetables into small cubes and serve them with the LEIMER croutons in an extra small bowl.
- Place the soup bowl on ice cubes. Thus, the gazpacho stays cold longer.
- Fill the vegetable soup into small bowls or martini glasses which you place on ice. This will be an eye-catcher at your next party buffet.
- Serve the gazpacho with hard-boiled eggs cut into small cubes or pieces of avocado.
- If you have differently coloured tomatoes and process them separately, you can conjure beautiful colour effects on the plate.