Andalusian Gazpacho Recipes

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

Time 20m

Number Of Ingredients 10

Ingredients

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

Ingredients

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.

GAZPACHO ANDALUSIA

Gazpacho Andalusia image

This ancient dish dates back to the Moorish occupation of Spain in the 8th century.It remained popular as a way to cool off during the summer and to use available ingredients such as fresh vegetables and stale bread

Provided by Member 610488

Categories Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 slices white bread, crust removed
1/2 cup water
2 medium cucumbers, peeled-halved and seeded, divided
1/2 cup sweet onion, coarsely chopped
1 large green bell pepper, seeded and cut into quarters
2 medium garlic cloves, peeled
1 (28 ounce) can plum tomatoes, undrained (Hunts)
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
hard-boiled egg, chopped (garnish)
ham, chopped (jamon serrano, jamon iberico, garnish)

Steps:

Place bread in water; let stand 15 minutes.
Combine 1 1/2 cucumbers, cut into chunks, the onion, green pepper, garlic and undrained tomatoes in large bowl. Tear up bread and add to bowl.
Place half of mixture in blender container and blend about 1 minute or until smooth. Pour puree into another bowl. Repeat with remaining mixture.
Whisk oil, vinegar, salt and pepper into pureed mixture.
Cover and chill at least 1 hour before serving. Chop remaining cucumber and serve on top of gazpacho along with the egg and ham.

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