An ice-cold, puréed soup of ripe tomato, cucumber, pepper and bread, freshened with a splash of sherry vinegar. Andalusia’s summery answer to the heat, and made in ten minutes, after which it only needs to chill.
Gazpacho andaluz
Region: Andalusia
Gazpacho andaluz
Region: Andalusia
Method
01
Soak the bread
Soak the bread for 5 minutes in a splash of water, squeeze out lightly.
02
Purée
Put the tomatoes, cucumber, pepper, onion, garlic and the soaked bread in a blender. Blend to a smooth purée.
03
Emulsify
While blending, add the olive oil and sherry vinegar to a bound, velvety soup.
04
Strain
Strain the soup for an extra smooth texture (optional, but traditional for a fine gazpacho).
05
Season
Season with salt. Taste; gazpacho should be fresh and lively sour.
06
Chill
Cover and chill for at least 2 hours, preferably overnight, until properly cold.
07
Serve
Spoon into bowls or glasses, drizzle with extra olive oil and finish with finely diced cucumber, pepper and tomato.
Tips & notes
Only use tomatoes at their ripest and sweetest; gazpacho relies entirely on the quality of this one main ingredient. Serve really ice cold; in the summer heat that is exactly what this dish is all about. Keeps for 3–4 days in the fridge, and freezes very well (up to 3 months).
Variations
- Add a handful of almonds for a creamier, ajoblanco-style touch.
- Serve in shot glasses as an amuse-bouche instead of as a full bowl of soup.
Contains:
Gluten
Sulphites
Serve with
- Pan con tomate
| Calories | 210 kcal |
|---|---|
| Protein | 3 g |
| Carbohydrates | 15 g |
| Fat | 17 g |
| Fibre | 4 g |
Estimated values, calculated from standard nutritional values per ingredient.
