Uruguayan gazpacho is a refreshing and delicious variation of the classic Spanish cold soup. The tomato is the star of this recipe, complemented by other raw processed vegetables. In Uruguay, it is enjoyed as an appetizer or starter, being a popular option during the summer season.
The Uruguayan Gazpacho combines the freshness of vegetables with the smoothness of soaked bread.
Tomatoes, bell peppers, and cucumbers come together in a cold, creamy soup blended with almonds.
It is recommended to let this delicious dish rest in the refrigerator to enhance its flavor before serving with a drizzle of olive oil.
Uruguayan Gazpacho
Ingredients
1 Cucumber
3 Tomatoes
1 Celery stalk
1 Garlic clove
1 Onion
1 Green bell pepper
3 tablespoons of Wine vinegar
6 tablespoons of Olive oil
4 Slices of white bread
Ice-cold water
1 pinch of Salt
1 pinch of Pepper
Shelled almonds
Preparation
Step 1 : Prepare the vegetables by chopping them into pieces, removing the seeds from the tomatoes, bell peppers, and cucumbers.
Step 2 : Soak the bread in a cup of water, then place all ingredients into the large bowl of an immersion blender.
Step 3 : Process until the vegetables, bread, and almonds are blended, gradually adding ice-cold water until achieving a cold, creamy soup.
Step 4 : Season to taste and let it rest in the refrigerator for 2 to 6 hours to enhance the flavor.
Step 5 : Serve drizzled with a few drops of extra virgin olive oil. As a serving suggestion for an appetizer, present it in martini glasses.
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