Authentic Gazpacho Recipe
Andalusia, Spain
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Introduction & history
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Cooking tips
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method
The main thing with preparing gazpacho is deciding how finely puréed you'd like it. If prepared traditionally, gazpacho should have some texture, but with today's advent of blenders, gazpacho is usually completely puréed. One method you can employ is to purée half of the soup finely and the other half partially, then combine the two. However, if the soup is puréed entirely, as it's often the case ... Read more -
ingredients
Basic ingredients include stale bread, tomatoes, garlic, onions, cucumbers, peppers, vinegar, and olive oil, the proportion of which can be tailored to suit personal tastes. Variations of the soup are many and vary from region to region. Some exclude the bread; others use tomato concentrate or juice instead of whole tomatoes. In some parts of Spain, they will add almonds and even ham. -
serving
Serve with chopped vegetables (peppers, tomatoes, onions, cucumbers) and bread on the side. If you'd like to make the soup more substantial and filling, serve it with ham and hard-boiled eggs.
Andalusian Gazpacho
PREP 20min
RESTING 3h
READY IN 3h 20min
This is the recipe for a classic Andalusian gazpacho which is made with just tomatoes, bell peppers, onion, cucumbers, garlic, stale bread, olive oil, sherry vinegar, and salt.
Ingredients
Andalusian Gazpacho
1 slice country-style bread, about 1-inch/2.5cm thick, crusts removed
2 small cucumbers, peeled, seeded, and chopped
2 lbs (900g) very ripe tomatoes, seeded and coarsely chopped
1 clove garlic, peeled and chopped
2 tbsp sherry vinegar
1⁄2 cup (120 ml) extra-virgin olive oil
salt
OPTIONAL GARNISHES
1⁄2 green pepper, seeded and finely diced
1⁄2 cucumber, peeled, seeded, and finely diced
1 cup (120g) 1⁄2-inch/1.25cm croutons
1⁄2 small white onion, peeled and finely diced
1 small tomato, seeded and finely diced
Preparation
Andalusian Gazpacho
Add bread to a bowl, then pour in the water so that the bread is completely covered. Let the bread soak like that for a half an hour, then squeeze out the excess water.
Meanwhile, chop up all the vegetables, including garlic, place them in a bowl, season them with salt and toss them in vinegar and olive oil. Cover the bowl with a plate, and refrigerate for at least half an hour.
Add the bread and the ingredients from the bowl to the food processor, then pour in a cup (240 ml) of water, and purée.
Strain the soup through a coarse sieve. Refrigerate for at least two hours, then add more salt if necessary.
Serve with garnishes on the side.
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