Gazpacho – Cold Vegetable Soup

Gazpacho is so popular in the summer months that most housewives have abandoned the time-consuming traditional mortar method and replaced it with a mixer or a liquidizer. 


3 slices of white bread
3 garlic cloves
Salt, black pepper
Just under ¼ cup (40 ml) olive oil
1 lb (500 g) of tomatoes
1 pepper
1 cucumber
1 onion
2 Tbs sherry vinegar or wine vinegar


Cut one slice of the bread into cubes
and set aside.

In a mortar, crush the garlic together
with a pinch of salt.

Break the remaining bread into pieces
and add to the garlic. Gradually add
the oil, stirring all the time, until a
thick, even paste is produced: set
aside for 30 minutes. Wash and
prepare or peel the vegetables and
remove stones and pips as necessary.

Cut one third of the vegetables into
small pieces, and purée the remaining
vegetables together with the garlic
Pass through a sieve and dilute with
the vinegar and about 2 cups (500 ml)
of water. Leave in the refrigerator for
at least two hours to allow the flavors
to develop. Then stir thoroughly and
season to taste. Serve cold, together
with the remaining vegetable cubes
and the cubed bread previously toasted.

The basic ingredients for refreshing Gazpacho soup are garlic, tomatoes, and white bread.