Gazpacho

Name: Gazpacho
Cuisine: spanish
Ingredients: 1 kg ripe tomatoes, quartered; 1 medium cucumber (about 200 g), peeled and chopped; 1 small green bell pepper, seeded and chopped; 1 small red onion (about 100 g), chopped; 2 garlic cloves, minced; 60 ml extra virgin olive oil; 30 ml sherry vinegar; 100 g day-old crustless white bread, soaked in water and squeezed; 500 ml cold water; 1 tsp sea salt; 1/2 tsp ground cumin; Black pepper to taste; Extra olive oil for drizzling

Ingredients

1 kg ripe tomatoes, quartered
1 medium cucumber (about 200 g), peeled and chopped
1 small green bell pepper, seeded and chopped
1 small red onion (about 100 g), chopped
2 garlic cloves, minced
60 ml extra virgin olive oil
30 ml sherry vinegar
100 g day-old crustless white bread, soaked in water and squeezed
500 ml cold water
1 tsp sea salt
1/2 tsp ground cumin
Black pepper to taste
Extra olive oil for drizzling

Instructions

1Combine tomatoes, cucumber, bell pepper, onion, and garlic in a large bowl.
2Add soaked bread, olive oil, vinegar, salt, cumin, and 250 ml water.
3Blend in batches until completely smooth, adding remaining water as needed.
4Strain through a fine sieve, pressing with a ladle to extract all liquid.
5Chill for at least 2 hours, preferably overnight.
6Adjust seasoning with salt and pepper before serving.
7Serve cold, drizzled with olive oil and accompanied by diced vegetables if desired.

Source: llm-generated