For an excellent original gazpacho Start by washing the tomatoes and cutting them into eight. We only use organic vegetables of the highest quality and the tomatoes are now perfectly ripe.
Peel the cucumber, cut it in half lengthwise, and scrape out the seeds with a spoon. Chop the cucumber roughly. Also chop the onion into large pieces.
Cut the pepper in half, removing the core, and the onion (if you want a more delicate flavor, let it rest for an hour in cold water).
Combine all these vegetables in a blender along with the bread previously soaked in water and vinegar, and blend until you obtain a creamy consistency, adding oil and water to taste. It goes without saying that for a better result you should forget about industrial bread, and instead choose a good homemade bread with natural leavening.
Pass everything through a sieve and season with salt and pepper...remember not to overdo the salt, as vegetables at this time of year are already very tasty and full of mineral salts.
Let it rest covered in the refrigerator for 2 hours.
Before serving the Andalusian gazpacho, Peel the egg and chop it. Also dice a small stalk of celery, some bell pepper, and some cucumber. These vegetables will add extra freshness and color to the fabulous gazpacho.
Divide the gazpacho into cups and decorate as desired!
You can find gazpacho in our summer menus, come and try it in your favorite ViVi Bistrot