Sopa & Coca Combo Recipe
choice of grilled Spanish flatbread and gazpacho
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Ingredients
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For the Gazpacho
For the Grilled Spanish Flatbread (Coca)
Method
For the Gazpacho
- 1
- 2
Blend the Gazpacho
In a blender, combine the tomatoes, cucumber, red bell pepper, red onion, and garlic cloves. Blend until smooth.
- 3
Add Seasoning
Add olive oil, red wine vinegar, salt, and black pepper to the blended mixture. Blend again until well combined.
- 4
Chill the Gazpacho
Transfer the gazpacho to a bowl or pitcher and refrigerate for at least 1 hour to allow flavors to meld.
- 5
Serve
Serve the chilled gazpacho in bowls, garnished with fresh basil.
For the Grilled Spanish Flatbread (Coca)
- 6
Activate the Yeast
In a bowl, mix the warm water and yeast. Let it sit for about 5 minutes until frothy.
- 7
Make the Dough
In a large bowl, combine flour and salt. Add the yeast mixture and olive oil. Mix until a dough forms.
- 8
Knead the Dough
Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic.
- 9
Let the Dough Rise
Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
- 10
- 11
Add Optional Toppings
If desired, top the grilled flatbreads with olives, tomatoes, or onions before serving.
- 12
Serve
Serve the grilled Spanish flatbread warm alongside the chilled gazpacho.
