Gazpacho Andaluz
Discover the vibrant flavors of southern Spain with Gazpacho Andaluz, a refreshing cold soup that's as easy to make as it is delightful to eat. This traditional Andalusian recipe combines sun-ripened tomatoes, crisp cucumbers, sweet bell peppers, and a hint of garlic, all blended to silky perfection with extra virgin olive oil, sherry vinegar, and a touch of stale bread for richness. Served chilled, this no-cook dish is perfect for hot summer days and is bursting with natural, garden-fresh goodness. Customize your bowl with optional garnishes like diced cucumber, cherry tomatoes, crunchy croutons, or fragrant herbs like parsley or basil. Ready in just 20 minutes, this authentic gazpacho is a healthy, cooling, and flavorful addition to any mealtime spread.
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Recipe Information
Ingredients
- 6 large ripe tomatoes
- 1 medium cucumber
- 1 medium green bell pepper
- 1 medium red bell pepper
- 0.5 medium red onion
- 1 large garlic clove
- 60 ml extra virgin olive oil
- 30 ml sherry vinegar
- 240 ml cold water
- 50 g stale bread
- 1 tsp sea salt
- 0.25 tsp black pepper
- 6 small (optional, for garnish) cherry tomatoes
- 0.25 medium (optional, diced for garnish) cucumber
- 30 g (optional, for garnish) croutons
- 2 sprigs (optional, for garnish) fresh parsley or basil
Instructions
Step 1: Begin by preparing your vegetables. Core the tomatoes. Peel the cucumber, reserving a small portion (about 1/4) for garnish if desired. Deseed and roughly chop the bell peppers, and peel and chop the red onion and garlic clove.
Step 2: If using stale bread, soak it in water for 2-3 minutes to soften. Squeeze out any excess water and set aside.
Step 3: Add the tomatoes, cucumber, bell peppers, onion, garlic, bread, olive oil, sherry vinegar, salt, pepper, and water into a blender or food processor.
Step 4: Blend everything until smooth. Depending on your blender's size, you may need to do this in batches. If you prefer a thinner consistency, add a little more water, 1 tablespoon at a time.
Step 5: Taste and adjust the seasoning with additional salt, pepper, or sherry vinegar as needed.
Step 6: For an extra-smooth gazpacho, pass the blended soup through a fine-mesh sieve into a large bowl, pressing down with the back of a ladle or spoon to extract as much liquid as possible. Discard the pulp.
Step 7: Chill the gazpacho in the refrigerator for at least 2 hours to allow the flavors to meld. Serve very cold.
Step 8: Optional: Garnish with diced cucumber, cherry tomato halves, croutons, and a drizzle of olive oil. Add fresh parsley or basil for an aromatic touch.
Nutrition Facts
Calories |
1445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.4 g | 102% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 3989 mg | 173% | |
| Total Carbohydrate | 167.3 g | 61% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 53.4 g | ||
| Protein | 31.5 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 396 mg | 30% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 4127 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
