Traditional Andalusian Gazpacho

🕒 Prep: 30 min
🔥 Cook:
🍽 Serves: 4
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Traditional Andalusian Gazpacho is your go-to refreshing summer soup. Packed with ripe tomatoes and crisp vegetables, this chilled delight will transport you to the sun-drenched patios of southern Spain in just a few sips.

Ingredients for Traditional Andalusian Gazpacho

Tomatoes are the heart of the gazpacho, providing a sweet and tangy base. Opt for the ripest ones you can find for the best flavor. The cucumber adds a refreshing crispness, balancing out the acidity of the tomatoes. Green bell pepper brings a subtle sweetness and a hint of bitterness, while red onion offers a sharp, pungent kick. Garlic gives it a robust depth, so don't skip it. The stale white bread acts as a thickening agent, creating a creamy texture without adding heaviness. Olive oil is essential for a smooth, rich finish. Red wine vinegar brightens the flavors, and the salt and black pepper enhance the overall taste. Finally, cold water adjusts the consistency to your liking.

Tips & Tricks

  • Use the ripest tomatoes available for maximum flavor impact.
  • If you prefer a chunkier texture, reserve some of the vegetables to chop and stir in after blending.
  • For a smoother texture, strain the blended mixture through a fine-mesh sieve.

Serving Suggestions

Serve your gazpacho in chilled bowls or glasses for an extra refreshing experience. Top with a drizzle of olive oil and a sprinkle of chopped herbs like basil or chives. Pair it with crusty bread or a light salad for a complete meal.

Frequently Asked Questions

Can I make gazpacho ahead of time?
Absolutely! In fact, it tastes even better the next day as the flavors have more time to develop.
Can I freeze gazpacho?
Freezing is not recommended as it can alter the texture. Enjoy it fresh for the best experience.

Traditional Andalusian Gazpacho Recipe Walkthrough

Start by giving all your vegetables a good rinse under cold water. This ensures any dirt or residue is washed away. Next, core and chop your tomatoes into manageable pieces. Toss them into a blender. Follow with the cucumber, bell pepper, onion, and garlic. Make sure the bread is soaked until soft, then give it a gentle squeeze to remove excess water before adding it in.

Blend everything together until it’s as smooth as you can get it. You don’t want any chunks floating around. While the blender is running, slowly pour in the olive oil and vinegar. This helps emulsify the mixture, giving your gazpacho a creamy texture without any dairy.

Once blended, taste and adjust with salt and pepper. If it’s too thick for your liking, pour in some cold water a little at a time until you reach the desired consistency. Then, transfer the mixture to a bowl or container and pop it in the fridge. Let it chill for at least two hours so the flavors meld beautifully.

Why You'll Love This Recipe

  • No cooking required — perfect for a hot day.
  • Uses fresh, simple ingredients that are easy to find.
  • Quick to prepare with a blender or food processor.
  • Light and healthy, yet satisfying.

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

Step-by-step 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.

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