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Gazpacho Andaluz
A refreshing and vibrant cold soup from Andalusia, Spain. This classic gazpacho is made by blending ripe tomatoes with cucumber, green bell pepper, stale bread, garlic, sherry vinegar, and extra virgin olive oil. It's the perfect dish for a hot summer day.
🧂 Ainekset
- 1 kg Ripe tomatoes(About 4-5 large, very ripe tomatoes. Roma or vine-ripened work well.)
- 1 medium Cucumber(Peeled, seeded, and roughly chopped.)
- 1 medium Green bell pepper(Seeded and roughly chopped.)
- 100 g Stale bread(Crusts removed, preferably a day-old baguette or country bread.)
- 2 cloves Garlic(Peeled and roughly chopped.)
- 3 tbsp Sherry vinegar(Adjust to taste. Use a good quality sherry vinegar.)
- 120 ml Extra virgin olive oil(Plus more for drizzling, if desired.)
- 120 ml Cold water(Approximately, to adjust consistency.)
- to taste Salt
👨🍳 Ohjeet
- 1
Prepare the bread: Tear the stale bread into chunks and place in a bowl. Cover with about 1 cup (240ml) of cold water and let it soak for about 10 minutes until softened. Squeeze out excess water.
⏱️ 10 minutes - 2
Prepare the vegetables: Core the tomatoes and roughly chop them. Peel, seed, and roughly chop the cucumber. Seed and roughly chop the green bell pepper. Peel and roughly chop the garlic cloves.
⏱️ 10 minutes - 3
Blend the gazpacho: In a blender or food processor, combine the soaked bread, chopped tomatoes, cucumber, green pepper, garlic, and sherry vinegar. Blend until the mixture is mostly smooth. With the blender running on low speed, slowly drizzle in the extra virgin olive oil until emulsified. Add the 120ml of cold water and blend again until smooth. Season generously with salt to taste.
⏱️ 5 minutes - 4
Strain the gazpacho (optional but recommended): For a smoother, more refined texture, pass the blended soup through a fine-mesh sieve set over a large bowl. Use a spatula or ladle to push the soup through, discarding any solids left in the sieve. This step creates a silky consistency.
⏱️ 5 minutes - 5
Chill thoroughly: Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, or preferably longer, to allow the flavors to meld and the soup to become thoroughly chilled. The colder, the better.
⏱️ 2 hours minimum - 6
Serve: Taste and adjust seasoning (salt and vinegar) if needed before serving. Ladle the chilled gazpacho into bowls. Garnish with a drizzle of extra virgin olive oil, finely diced cucumber, bell pepper, or croutons, if desired.
⏱️ 2 minutes
💡 Ammattilaisvinkit
- ✓Use the ripest, most flavorful tomatoes you can find for the best taste.
- ✓For a restaurant-quality, silky smooth gazpacho, straining is highly recommended.
- ✓Serve the gazpacho ice cold. It's best enjoyed on a hot day.
- ✓Adjust the amount of sherry vinegar and salt to your personal preference. Start with less and add more as needed.
- ✓If the gazpacho is too thick, you can thin it out with a little more cold water or olive oil.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Salmorejo: A thicker, creamier version from Córdoba, often garnished with hard-boiled egg and jamón serrano.
- Gazpacho Blanco (Ajo Blanco): A white gazpacho made with almonds, bread, garlic, and olive oil, often served with grapes or melon.
🏷️ Avainsanat
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