Andalucian Gazpacho Recipes

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CLASSIC ANDALUSIAN GAZPACHO RECIPE



Classic Andalusian Gazpacho Recipe image

If you ever visit Andalusia, you'll notice that almost every table in the restaurants has at least one bowl with red cold soup on their tables. That soup is no other than the famous Andalusian Gazpacho. In this article I'll show you how to make it, the different changes that you can make to the ingredients, how to store it, and other special tricks of my own! Is an ideal summer recipe because you don't need to turn the oven or the stove on, and as a result, you'll get a refreshing cold soup.

Provided by Paulina

Categories     Soup Recipes

Time 20m

Number Of Ingredients 10

5 cups (1kg) Roma tomato
1 green pepper
1 red bell pepper
1 Cucumber
2 Garlic cloves
4 tablespoons Extra virgin olive oil
1 slice (50g) stale bread
1 cup (250ml) water
Salt and black pepper to taste
2 tablespoons Sherry vinegar

Steps:

  • Grab the vegetables listed, wash, peel, and chop them. They will be processed later so don't worry about the size. Cut the bread into pieces too.
  • Put them into your food processor or blender, add olive oil, water, sherry vinegar, bread, and seasoning. Blend everything until your cold soup reaches a creamy consistency. If you want it runnier just add more water, and if you like it thicker add more bread.
  • Taste in case it needs more seasoning. As an optional step, you can run it through a fine strainer, this will help you remove any seed or vegetable skin left.
  • Take your gazpacho Andaluz to the fridge for 1 and a half to 2 hours, or chill it in the freezer for 30 minutes. Serve cold.

Nutrition Facts : Calories 100 calories, Carbohydrate 16 grams carbohydrates, Fat 3 grams fat, Fiber 2 grams fiber, Protein 1 grams protein, SaturatedFat 0.5 grams saturated fat, ServingSize 1, Sodium 440 milligrams sodium, Sugar 10 grams sugar

CLASSIC ANDALUSIAN GAZPACHO



Classic Andalusian Gazpacho image

Categories     Soup/Stew     Garlic     Pepper     Tomato     No-Cook     Summer     Gourmet

Yield Makes 4 servings

Number Of Ingredients 9

1 (2-inch-long) piece baguette, crust discarded
2 garlic cloves
2 teaspoons salt
2 tablespoons Sherry vinegar (preferably "reserva"), or to taste
1 teaspoon sugar
1/2 teaspoon ground cumin (optional)
2 1/2 lb ripe tomatoes, cored and quartered
1/2 cup mild extra-virgin olive oil (preferably Andalusian hojiblanca)
Garnish: finely chopped red and green bell peppers

Steps:

  • Soak bread in 1/2 cup water 1 minute, then squeeze dry, discarding soaking water.
  • Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large knife). Blend garlic paste, bread, 2 tablespoons vinegar, sugar, cumin, and half of tomatoes in a food processor until tomatoes are very finely chopped. Add remaining tomatoes with motor running and, when very finely chopped, gradually add oil in a slow stream, blending until as smooth as possible, about 1 minute.
  • Force soup through a sieve into a bowl, pressing firmly on solids. Discard solids.
  • Transfer to a glass container and chill, covered, until cold, about 3 hours. Season with salt and vinegar before serving.

ANDALUCIAN GAZPACHO



Andalucian Gazpacho image

If you've never experienced true gazpacho from Andalucia and you're a fan of fresh, bold flavours, you're really missing out! The key in this recipe is to use only the freshest, ripest, highest-quality vegetables you can find. Otherwise it'll be sour, overly tart, and unsatisfying. But it's well worth the effort, especially on a hot summer day.

Provided by Ari Eila

Categories     Lunch/Snacks

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 14

1 kg tomatoes, ripe, quartered (Beefsteak and heirloom work best)
4 spring onions or 4 scallions, roughly chopped
3 garlic cloves
1/2 cucumber, peeled, roughly chopped (use hothouse or English cucumbers)
75 ml extra virgin olive oil (use a sweet or fruity rather than astringent oil for this recipe)
25 ml sherry wine vinegar
2 spring onions, finely sliced
1/2 red bell pepper, cored, seeded, minced
1/2 green bell pepper, cored, seeded, minced
1/4 cucumber, peeled, minced (use hothouse or English cucumbers)
3 hard-boiled eggs, peeled, minced
2 slices day-old crusty bread, cut into 2cm cubes
olive oil (for shallow frying)
extra virgin olive oil (to serve)

Steps:

  • Blend tomatoes, spring onions, garlic, and cucumber into a smooth puree.
  • Slowly drizzle in olive oil, pulsing in between additions; add vinegar, pulse once more.
  • Season with salt and pepper to taste; for an authentic flavour, you might want to add a little more minced garlic rather than a large amount of salt and pepper.
  • Transfer to bowl; cover and chill for at least two hours to allow all the flavours to blend.
  • Heat a thin layer of olive oil over medium heat and fry the bread cubes for a few minutes until golden and crisp; drain on kitchen towels.
  • Ladle the gazpacho into bowls.
  • Drizzle with olive oil and grind fresh black pepper on top.
  • Set all of the toppings into separate small bowls so that guests may serve themselves however much they like.
  • Enjoy!

Nutrition Facts : Calories 359.9, Fat 21.8, SaturatedFat 3.8, Cholesterol 159, Sodium 260.1, Carbohydrate 32.9, Fiber 5.4, Sugar 9.5, Protein 10.9

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