The best Gazpacho soup ever | Christine Cushing

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I share my take on the refreshing summer dish from sunny Andalusia, in the south of Spain. The bright colors and cool flavours will transport you instantly to summer. We also answer the question: Are there tomatoes in Gazpacho?

FULL RECIPE BELOW:

Yellow Tomato Gazpacho Soup

An iconic refreshing recipe from Andalusia in the south of Spain.

2 large yellow heirloom tomatoes, peeled, diced
4 ripe roma tomatoes, peeled, diced
*2 stalks celery, peeled , ½ stalk saved for garnish, rest diced
1 red pepper, ¼ saved for garnish – rest diced
1 green pepper, ¼ saved for garnish – rest diced
3 green onions, sliced – ½ - green part, saved for garnish,
1 cucumber,1/4 saved for garnish – rest diced
2 large slices stale white sour dough bread + 1 sliced cubed and fried in olive oil
2 cloves garlic, minced
1/4 cup extra virgin olive oil(50 ml)
1 Tbsp. sherry vinegar (15 ml) or to taste
salt and cracked black pepper to taste
cubes of fried bread in olive oil
1/2 bunch fresh parsley leaves fried
Cherry tomatoes , quartered for garnish
I peel the celery's outer fibrous surface to leave only the tender inner flesh

Save 1/4 cucumber, 1/4 each red and green pepper, 1 green onion and half a stalk and several leaves of celery for garnish. Different cherry tomatoes also for garnish cut into quarters .

Meanwhile, coarsely chop remaining vegetables and bread and add to blender. Press down to ensure mixture doesn’t overflow. Puree until almost smooth blended. Add the sherry vinegar, salt and pepper to taste and olive oil and blend on high speed until smooth.

Place blender container in freezer to chill until cold. Serve immediately in cold bowls and add reserved finely diced vegetables, diced fried parsley and bread, quartered cherry tomatoes and drizzle with olive oil. Serve immediately.

Serves 4-6

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