Traditional Andalusian Gazpacho
Delve into the authentic taste of traditional Andalusian Gazpacho, a refreshing cold soup with ripe tomatoes and fresh vegetables ideal for summer meals.
Prep time: 30 minutesCook time: Serves: 4
Ingredients
2 lbs ripe tomatoes
1 medium cucumber, peeled and chopped
1 green bell pepper, seeded and chopped
1/2 red onion, chopped
2 cloves garlic, minced
2 slices stale white bread, crusts removed and soaked in water
1/4 cup olive oil
2 tbsp red wine vinegar
1 tsp salt
1/4 tsp black pepper
1 cup cold water
Instructions
1. Begin by washing all the vegetables thoroughly.
2. Core and chop the tomatoes, then add them to a blender.
3. Add the cucumber, bell pepper, onion, garlic, and soaked bread to the blender.
4. Blend the mixture until smooth, ensuring there are no chunks left.
5. Slowly add the olive oil and vinegar while blending to emulsify the soup.
6. Season with salt and pepper to taste, adding cold water to reach desired consistency.
7. Chill the Gazpacho in the refrigerator for at least 2 hours before serving.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Reheating
Gazpacho is best served cold and is not typically reheated. Serve straight from the refrigerator.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
