Gazpacho Andaluz

🕒 Prep: 30 min
🔥 Cook:
🍽 Serves: 4
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If you’re looking to capture the essence of a sun-soaked Andalusian summer, this Gazpacho Andaluz is your ticket. It's a refreshing, no-cook soup that's perfect for hot days when you can’t bear the thought of turning on the stove.

Ingredients for Gazpacho Andaluz

Tomatoes: These are the heart of our gazpacho, providing a juicy, slightly acidic base that defines the soup.
Cucumber: Adds a cooling and refreshing crunch, balancing the acidity of the tomatoes.
Green bell pepper: This offers a mild sweetness and a bit of texture, enhancing the overall flavor.
Garlic: Just two cloves give a subtle kick, adding depth without overpowering.
Olive oil: A touch of richness that smooths out the flavors and adds a silky texture.
Red wine vinegar: Lends a tangy brightness that elevates the freshness of the vegetables.
Salt and black pepper: Essential for seasoning, bringing all the flavors together.
Water: Adjusts the thickness to your liking, making it as light or hearty as you prefer.
Fresh basil and parsley: These herbs are not just for garnish; they add a burst of fresh, herby flavor right at the end.

Tips & Tricks

  • Use ripe tomatoes for the best flavor – they make all the difference.
  • If you don't have red wine vinegar, sherry vinegar works wonders too.
  • Chill your serving bowls beforehand to keep the gazpacho cool and refreshing.

Serving Suggestions

This gazpacho is delightful with crusty bread or a simple salad on the side. Pair it with a light, chilled white wine or a crisp, cold beer to enhance the summer vibes. For a heartier meal, serve alongside grilled shrimp or chicken skewers.

Frequently Asked Questions

Can I make gazpacho ahead of time?
Absolutely! It actually tastes better the next day as the flavors have more time to develop.
How long does gazpacho last in the fridge?
It should keep well for about 3-4 days. Just give it a good stir before serving.
Can I freeze gazpacho?
Yes, but be aware that the texture might change. It's best enjoyed fresh from the fridge.

Gazpacho Andaluz Recipe Walkthrough

Start by gathering your fresh ingredients. Toss the tomatoes, cucumber, green bell pepper, and garlic into a blender or food processor. Blend them until you have a nice, smooth mixture. You might need to stop and scrape down the sides to make sure everything gets incorporated.

Next, drizzle in the olive oil and add the red wine vinegar, salt, and black pepper. Blend again until it’s all well combined. The mixture should be smooth and silky.

Now, slowly add water to reach your preferred consistency. Some folks like it thicker, while others prefer a more soupy texture. Give it another quick blend for about 10 seconds.

Take a quick taste and see if it needs a bit more salt or vinegar. Adjust according to your preference. Pour the gazpacho into a large bowl or pitcher, cover it up, and pop it in the fridge. Let it chill for at least 2 hours – this allows the flavors to meld beautifully.

When you’re ready to serve, give it a good stir and ladle it into bowls. Sprinkle with fresh basil and parsley for an extra pop of flavor and color.

Why You'll Love This Recipe

  • Quick and easy to prepare with minimal ingredients.
  • No need to turn on the oven or stove.
  • Bursts with fresh, vibrant flavors that scream summer.
  • Perfect for making ahead and enjoying throughout the week.

Ingredients

2 pounds ripe tomatoes, coarsely chopped
1 medium cucumber, peeled and chopped
1 green bell pepper, seeded and chopped
2 cloves garlic, minced
1/4 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup water
1/4 cup chopped fresh basil leaves for garnish
1/4 cup chopped fresh parsley for garnish

Step-by-step Instructions

1. In a blender or food processor, combine the tomatoes, cucumber, green bell pepper, and garlic. Blend until smooth.
2. Add the olive oil, red wine vinegar, salt, and black pepper. Blend again until the mixture is well combined and smooth.
3. Gradually add water to reach your desired consistency. Blend for another 10 seconds.
4. Taste and adjust the seasoning with more salt or vinegar if needed.
5. Transfer the soup to a large bowl or pitcher, cover, and refrigerate for at least 2 hours or until well chilled.
6. Before serving, stir the gazpacho and pour into bowls. Garnish with chopped fresh basil and parsley.

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