# Ingredients - 1.2kg ripe pear [[Tomato|tomatoes]] - ½ small [[Spring Onion|spring onion]] - ½ [[Cucumber|cucumber]] - ½ [[Green Bell Pepper|green bell pepper]] - 1 [[Garlic|garlic]] clove - 30g [[Bread|bread]] crumb (white bread, crusts removed) - ~100ml extra virgin [[Olive Oil|olive oil]] *(Note: check amount to taste when preparing)* - [[Vinegar|vinegar]] (preferably sherry vinegar) - [[Salt|salt]] - Fresh [[Parsley|parsley]] ## For Garnish - 3 slices [[Bread|bread]] (for croutons) - ½ [[Cucumber|cucumber]], diced - ½ [[Green Bell Pepper|green bell pepper]], diced - [[Tomato|tomato]], diced # Method Use very ripe tomatoes for best flavor. Can be prepared day ahead - keeps well refrigerated. Traditional recipe uses spring onion (cebolleta), not chives. Bread adds consistency but can be omitted for lighter texture. Quality olive oil is essential for authentic flavor. ## Prepare Vegetables 1. Wash tomatoes and green peppers, chop and put in blender jar. 2. Chop spring onion, garlic clove, and cucumber. Add to blender. 3. Optional: Add bread crumb to blender. 4. Season with salt, splash of vinegar, and generous amount of olive oil (~100ml). ## Blend and Strain 1. Blend all ingredients with electric blender until smooth. 2. Optional: Strain mixture through fine mesh sieve. 3. Transfer to serving bowl. 4. **Critical:** Refrigerate for at least 1-2 hours before serving. ## Prepare Garnish 1. Cut bread into small cubes and fry in olive oil until golden. 2. Drain on paper towels. 3. Finely dice cucumber and green pepper. ## Serving 1. Serve gazpacho well chilled in individual bowls. 2. Garnish with fried bread cubes, diced vegetables, and fresh parsley. **Never add ice!** - it dilutes the flavor. Let it rest for 2h in the fridge. # References - [Karlos Arguiñano - Hogarmania](https://www.hogarmania.com/cocina/recetas/sopas-cremas/gazpacho-andaluz-841.html)