Gazpacho

Steps

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1. 1
   Prepare fresh ripe tomatoes, remove the green parts, and place them in a blender.
   ▶ ≈0:14
2. 2
   Peel the cucumber, remove the seeds if desired, and add to the blender.
   ▶ ≈1:00
3. 3
   Add the garlic clove and onion. Roughly chop the onion, then blanch it briefly in boiling water for 10 to 30 seconds to remove its harsh raw taste. Drain immediately and rinse with cold water.
   ▶ ≈1:29
4. 4
   Add half an apple (remove the core but keep the skin), which is the secret ingredient that elevates the flavor.
   ▶ ≈1:55
5. 5
   Add the red bell pepper.
   ▶ ≈2:32
6. 6
   Add white bread with the crust removed (day-old bread works well), which adds creaminess and helps bind everything together.
   ▶ ≈2:47
7. 7
   Pour in about 50 ml of good quality olive oil.
   ▶ ≈3:04
8. 8
   Season with salt and freshly ground pepper. Be generous but not excessive.
   ▶ ≈3:19
9. 9
   Add about 1 tablespoon of sherry vinegar.
   ▶ ≈3:32
10. 10
    Blend all ingredients until smooth. For a silkier texture, you can strain it through a fine sieve if desired.
    ▶ ≈3:51
11. 11
    Chill the gazpacho thoroughly. Place it on ice water or refrigerate for 2 to 3 hours until it becomes ice-cold.
    ▶ ≈4:05
12. 12
    While the gazpacho cools, prepare the garnishes. Dice red pepper and cucumber. Toast bread slices in a pan with olive oil, garlic, thyme, and rosemary to make croutons.
    ▶ ≈4:18
13. 13
    Pour the chilled gazpacho into pre-chilled bowls, drizzle with additional good quality olive oil, and garnish with croutons and fresh diced vegetables.
    ▶ ≈4:48