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Gazpacho

Categoría
Sopas y cremas
Dificultad
Fácil
Porciones
6

Ingredientes

  • 6 tomates maduros grandes y carnosos
  • 2 pimientos verdes
  • 1 pimiento rojo
  • 1 pepino
  • 1 corazón de cebolla grande
  • 1 diente de ajo (opcional)
  • 2 rebanadas de pan del día anterior sin la corteza
  • Sal al gusto
  • Aceite de oliva virgen extra
  • Vinagre
  • Para servir:
  • Pimiento picadito
  • Pepino picadito
  • Cebolla picadita
  • Pan (normal o tostado) picado en cuadritos

Preparación

  1. Colocar las rebanadas de pan en un bol con agua hasta cubrirlas, añadiéndoles un poco de sal y aceite. Reservar.
  2. Pelar y trocear los tomates, el pepino, la cebolla y el ajo.
  3. Trocear los pimientos y quitarles las semillas.
  4. Mezclar todos los ingredientes y llevarlos a la batidora eléctrica.
  5. Añadir un poco de agua y triturar hasta conseguir una crema (se puede batir la mezcla en una tanda o en varias tandas).
  6. Añadir el pan con el agua y el vinagre, y batir nuevamente hasta conseguir que todo esté bien triturado y emulsionado.
  7. Añadir agua fría y mezclar bien. Comprobar el punto de sal y vinagre.
  8. Pasar por un colador para eliminar la piel del pimiento. Añadir más agua si fuera necesario; tiene que quedar una textura de crema líquida.
  9. Introducirlo en la nevera hasta conseguir la temperatura deseada, y en el momento de servir, rociar con un chorrito de aceite de oliva virgen extra, que mezclaremos con una cuchara de madera.
  10. Se sirve con una guarnición de pepino crudo cortado en dados, cuadritos de pan (normal o tostado), pimiento cortado en cuadritos y cebolla picada. Cada elemento en un platito aparte para que los comensales puedan servirse a su gusto.