Recipe: Andalucian Cold Soup, “Gazpacho Andaluz”

Courtesy by Chef Etienne Sonntag, Embassy of Spain, Tokyo.

Gazpacho Andaluz

Soup

• 2 kg ripe tomato
• 1 garlic clove
• 1/2 peeled cucumber
• 40g onion
• 1 red bell pepper

Garnish

• 1/2 peeled cucumber
• 1 tomato
• 1 boiled egg
• 50g croutons
• 40g onion
• 1/2 red bell pepper

• Extra virgin olive oil
• Sherry vinegar

[Preparation]

1. Blend all the soup ingredients in a mixer and strain.
2. Season with salt, sherry vinegar and olive oil.
3. Cut the garnish items into cubes and serve separately.

Serve cold.

Edited by: Rika Sakai & Robert-Sakai Irvine