Gazpacho

Octavio V. Söll's gazpacho hails from the authentic Spanish restaurant La Casa d'Oc in Zurich.

Ingredients

• 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

Steps

1. Preparation of the gazpacho
2. First clean the vegetables under cold water.
3. Then quarter the tomatoes and peel the cucumber and cut into pieces.
4. Cut open the peppers. Remove the seeds and the white inside. Then cut them into small pieces.
5. Peel the onion and remove the stalk and root.
6. Peel the garlic cloves, cut them in half and remove the green "core".
7. Now chop everything, either in a blender, in a Thermomix or with a hand blender. Purée all the ingredients for at least five minutes so that they are as smooth as possible.
8. Next strain the puréed mixture through a fine sieve. Tip: Use the back of a ladle to press through so that the largest amount of pulp comes through and the tomato seeds remain in the sieve.
9. The mixture should have the consistency of medium-firm whipped cream.
10. Then add the salt and vinegar and blend again.
11. Meanwhile, gradually add the oil and test the acidity. If it is very high, adjust with the sugar. Dressing
12. Place some finely diced vegetables (peppers and cucumber would be ideal) in a 5 x 5 mm ring and arrange in a shallow bowl or plate.
13. Gently pour the gazpacho around the vegetable ring using a pitcher.
14. Decorate with a leaf of curly parsley.