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Traditional Andalusian Gazpacho

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A refreshing and vibrant chilled soup made with fresh vegetables, perfect for hot summer days.

Ingredients

Scale
  • 1 kilo of ripe tomatoes
  • 80 g of peeled cucumber
  • 50 g of green bell pepper
  • 50 g of onion
  • 40 g of bread
  • 1 clove of garlic
  • 80 g of extra virgin olive oil
  • 2 or 3 tablespoons of sherry vinegar
  • 1 teaspoon of salt

Instructions

  1. Prep your veggies: Start by washing all your vegetables thoroughly. Remove the stems from the tomatoes and roughly chop them.
  2. Chop and combine: Cut the cucumber, green pepper, onion, and garlic into large chunks. Add them to a large blender or food processor.
  3. Add the tomatoes and bread: Toss in your chopped tomatoes and cubed bread into the blender.
  4. Season it up: Drizzle in the olive oil, add the sherry vinegar, and sprinkle in the salt. Taste as you go and adjust the seasoning if needed.
  5. Blend to perfection: Blend the mixture on high until it’s velvety smooth.
  6. Chill out: Pour your gazpacho into a large bowl or pitcher and pop it in the refrigerator for at least an hour.
  7. Adjust the consistency: If it’s too thick, add a splash of cold water or extra olive oil and blend again.
  8. Serve and enjoy!: Ladle the chilled gazpacho into bowls and enjoy it with crusty bread and a drizzle of olive oil.

Notes

For added texture, garnish with croutons or diced veggies. Serve chilled for optimal flavor.

Nutrition

Keywords: gazpacho, chilled soup, summer recipe, Spanish cuisine

Find it online: https://sweetladle.com/minute-traditional-andalusian-gazpacho-for-beginners/