Gazpacho Andaluz (Chilled Andalusian Tomato and Vegetable Soup)
The Quirky Foodster Team
Ingredients
- Ripe tomatoes, roughly chopped — 1 kg (2.2 lb)
- Green pepper, seeded, chopped — 1
- Cucumber, peeled, chopped — 1
- Onion, chopped — 1/2
- Garlic clove — 1
- Extra virgin olive oil — 60 ml (1/4 cup)
- Sherry vinegar — 30 ml (2 tbsp)
- Day-old bread, crusts removed — 50 g (1.8 oz)
- Salt — to taste
- Ice cubes, to serve
Method
- Soak the bread briefly in water, then squeeze out excess liquid.
- Combine tomatoes, pepper, cucumber, onion, garlic, and bread in a blender.
- Blend until completely smooth, then, with the motor running, drizzle in olive oil and vinegar.
- Season with salt and adjust vinegar to taste.
- Pass through a fine sieve for a silkier texture if desired.
- Chill at least 2 hours, then serve very cold with ice cubes and a drizzle of olive oil.
Introduction: Born in the sun-baked fields of Andalusia, gazpacho is a raw, blended soup of ripe tomatoes and vegetables served ice-cold, a refreshing answer to southern Spain's scorching summers and a dish with roots stretching back to Moorish-era bread and garlic soups.
Cultural Background: Born in the sun-baked fields of Andalusia, gazpacho is a raw, blended soup of ripe tomatoes and vegetables served ice-cold, a refreshing answer to southern Spain's scorching summers and a dish with roots stretching back to Moorish-era bread and garlic soups.
Tips: Use only the ripest, most flavourful tomatoes — this is a dish with nowhere for poor ingredients to hide. Chill the blending bowl beforehand for an extra-cold result.
Variations: 16 Spain — World Cookbook Project Full Recipes Ajoblanco replaces tomato with almonds and garlic for a white version. Some cooks add a splash of tomato juice to boost colour and body.
Nutrition: Approx. 160 kcal, 3g protein, 15g carbohydrate, 10g fat per serving.
FAQs:
Q: Can gazpacho be made ahead?
A: Yes, it keeps well chilled for up to 3 days and often tastes better the next day.
Q: Is the bread necessary?
A: It adds body and a silky texture, but can be omitted for a lighter, gluten-free version.
- Ripe tomatoes, roughly chopped — 1 kg (2.2 lb)
- Green pepper, seeded, chopped — 1
- Cucumber, peeled, chopped — 1
- Onion, chopped — 1/2
- Garlic clove — 1
- Extra virgin olive oil — 60 ml (1/4 cup)
- Sherry vinegar — 30 ml (2 tbsp)
- Day-old bread, crusts removed — 50 g (1.8 oz)
- Salt — to taste
- Ice cubes, to serve
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