Octavio V. Söll's gazpacho hails from the authentic Spanish restaurant La Casa d'Oc in Zurich.
The cold vegetable soup is a classic of Spanish cuisine. However, the original gazpacho did not contain any vegetables at all, as today's main ingredients – cucumber, peppers and tomatoes –only came to Spain much later. The first gazpacho dates back to the Moors and was a mixture of leftover hard bread, water, oil, with vinegar and onion or sometimes garlic and almonds.
| Ingredients (4 servings) | ||
|---|---|---|
| 1 | kg | very ripe tomatoes |
| 1 | Italian cucumber, or another small cucumber variety | |
| 1 | red bell pepper | |
| 1 | green bell pepper | |
| 1 | medium onion | |
| 2 | garlic cloves | |
| 5 | g | salt |
| 30 | ml | red wine or sherry vinegar |
| 50 | ml | extra virgin olive oil |
| sugar to balance out the acidity | ||
Preparation of the gazpacho
Dressing
