Il Gazpacho del ristorante 3 stelle Michelin spagnolo Cocina Hermanos Torres

Ingredients

• 500 g Tomatoes (Tomate colgar or ripe salad tomatoes, peeled and coarsely chopped)
• 500 g Cucumber (peeled and coarsely chopped)
• 500 g Green Bell Pepper (seeded, coarsely chopped; use green for less sweetness)
• 1 clove Garlic (peeled and minced)
• 50 g Sourdough Bread Crumbs (leftover sourdough from previous service, dried)
• 30 ml Extra Virgin Olive Oil (Catalan Borges Blanques or any high‑quality extra virgin olive oil)
• 15 ml Jerez Vinegar (25‑year‑aged sherry vinegar for depth)
• 200 ml Water (cold)
• to taste Salt (adjust after blending)

Instructions

1. Prepare the vegetables

   Wash, peel (tomatoes and cucumber), seed the green pepper, and coarsely chop the tomatoes, cucumber, green pepper and mince the garlic.

   Time: PT10M

2. Combine ingredients in the blender

   Add the chopped tomatoes, cucumber, green pepper, garlic, sourdough breadcrumbs, olive oil, sherry vinegar, water and a pinch of salt into the blender.

   Time: PT2M

3. Blend to a smooth puree

   Blend on high speed until the mixture is completely smooth, about 30‑45 seconds.

   Time: PT1M

4. Season and adjust

   Taste the puree and add more salt if needed; blend for another 10 seconds to incorporate.

   Time: PT1M

5. Strain the gazpacho

   Pour the puree through a fine‑mesh sieve into a large bowl, using a spoon or spatula to press through. Discard skins and seeds.

   Time: PT3M

6. Chill

   Cover the bowl and refrigerate the gazpacho for at least 30 minutes before serving.

   Time: PT30M

7. Serve

   Stir gently, pour into glasses or small soup bowls, and garnish with a drizzle of olive oil, diced cucumber, or croutons if desired.

   Time: PT0M

Nutrition Facts

Calories

80

Protein

2 g

Carbohydrates

12 g

Fat

4 g

Fiber

2 g