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Gazpacho Andaluz

Serves 4 to 6 Soup vegetarian, Soups

Gazpacho Andaluz

Gazpacho Andaluz is a staple in the everyday cooking of Andalucía, a dish so ingrained in local tradition that recipes are rarely written down. This refreshing cold soup is a favorite during the scorching summer months, when the Andalusian sun demands something cool and hydrating. Each family has its own version, but the essence remains—simple ingredients that speak for themselves.

The flavor of Gazpacho Andaluz should be a vibrant dance of ripe plum tomatoes, crisp cucumber, and the mellow heat of garlic, all balanced by a splash of sherry vinegar. The olive oil lends a silky texture, while the day-old bread gives body, transforming the ingredients into a smooth, satisfying sip of summer. Serve it chilled, allowing each spoonful to refresh and invigorate.

Ingredients

  • 1 kgripe plum tomatoes — cored and quartered
  • 1Spanish cucumber — peeled and chopped
  • 1green Italian pepper — seeded and chopped
  • 1 clovegarlic
  • 50 gday-old country bread — crust removed and soaked in water
  • 120 mlextra virgin olive oil
  • 2 tbspsherry vinegar
  • 250 mlice water — to loosen the soup
  • to tastefine sea salt

Method

  1. Begin by soaking 50 g of day-old country bread in a bowl of cold water. Allow it to absorb the water until it becomes soft and pliable, which will help it blend smoothly with the vegetables later.
  2. Prepare the vegetables by roughly chopping 1 kg of ripe plum tomatoes, 1 Spanish cucumber, and 1 green Italian pepper. Peel and crush 1 clove of garlic. These will be the base flavors of your gazpacho.
  3. In a blender, combine the soaked bread, tomatoes, cucumber, green pepper, and garlic. Blend on high speed until the mixture is completely smooth and no chunks remain. The texture should be velvety, indicating that the ingredients are well-incorporated.
  4. With the blender still running, slowly drizzle in 120 ml of extra virgin olive oil. This gradual addition will help the gazpacho emulsify, turning it a pale orange and giving it a creamy consistency.
  5. Add 2 tbsp of sherry vinegar and a pinch of fine sea salt to the blender. Blend briefly to incorporate these seasonings. Taste and adjust the salt if necessary to balance the flavors.
  6. Strain the blended mixture through a fine sieve into a large bowl or pitcher. This step removes any remaining solids, ensuring a silky texture. Stir in 250 ml of ice water to achieve your desired pouring consistency.
  7. Transfer the strained gazpacho to the refrigerator and chill it for at least three hours. This chilling time allows the flavors to meld and the soup to become refreshingly cold.
  8. Serve the gazpacho in glasses or bowls, garnished with a little diced cucumber and green pepper on top for added texture and color. Enjoy this classic Andalusian dish as a cool, vibrant starter or light meal.
Cover of Authentic Spanish Cuisine
From the cookbook

Authentic Spanish Cuisine

This recipe is from Authentic Spanish Cuisine by Yassine Sbiti — the Spanish volume in the ComidaTime International Cuisines series.

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