Gaspacho Alentejano
Alentejo Cold Chopped Tomato and Bread Soup
Forget the smooth red soup in a glass. The Alentejo version is not blended at all: tomato, pepper and onion are chopped small and floated in iced water sharpened with vinegar and garlic, with cubes of bread that soak it up. It is closer to a wet salad than a soup, and on a hot day it is exactly what is wanted.
Cold soups of this kind are made across the south of the Iberian peninsula. In the Alentejo it is served with pieces of bread in it, and often with cured ham or fried fish alongside.
Ingredients
Ingredients
- 2 garlic cloves, peeled
- 1 tsp flaky sea salt
- 500 g ripe tomatoes, cut into 1 cm dice
- 1 small white onion, finely diced
- 1 green pepper, finely diced
- 1/2 red pepper, finely diced
- 1 tsp dried oregano
- 100 ml extra virgin olive oil
- 45 ml white wine vinegar (3 tbsp)
- 750 ml ice-cold water
- 200 g day-old country bread, cut into 2 cm cubes
- 60 g cured ham, torn (optional)
Method
- Make the base Pound the garlic with the salt in a mortar to a smooth paste and scrape it into a large bowl. Stir in the oil, vinegar and oregano.
- Add the vegetables Add the tomatoes with all their juice, the onion and the peppers. Stir well and leave for 10 minutes so the salt draws out the juices.
- Add water and chill Pour in the cold water, stir and taste. It should be sharp, salty and strongly flavoured, as chilling will mute it. Chill for at least 1 hour.
- Serve Stir in the bread just before serving so that it softens at the table rather than dissolving. Ladle into bowls and top with the ham, if using.
This depends entirely on the tomatoes. Make it in summer with ripe ones or not at all.