Gazpacho Andaluz Recipes

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GAZPACHO ANDALUZ



Gazpacho Andaluz image

This is Andalusia's signature dish.

Provided by Food Network

Categories     appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 14

4 ounces day old bread, crusts removed, cut into 2 1/2-inch cubes
2 cloves garlic
2 pounds ripe tomatoes, about 5 to 6 medium tomatoes, seeded
1/4 teaspoon ground cumin
1 teaspoon salt
1/3 cup olive oil, preferably extra-virgin
2 tablespoons wine vinegar
1 1/2 cups water
Chopped green pepper
Chopped onion
Chopped cucumber
Croutons or diced bread, toasted crisp
Chopped hard boiled egg
Chopped tomatoes

Steps:

  • Put the bread in a bowl and add water to cover. Let soak for 5 minutes until softened. Squeeze out the water and place the bread in a blender container (or, if using a hand-held blender, into a mixing bowl) with the garlic. Blend until the bread and garlic are smooth.
  • To seed the tomatoes: cut out the stem and core, then cut the tomatoes in half crosswise. Either spoon out the seeds or else squeeze the tomatoes through a sieve placed over a bowl. The seeds will squeeze out; the juice will collect in the bowl. It is then ready to be added to the gazpacho as pulp.
  • Add the tomato pulp to the bread and garlic, and puree. Add the cumin and salt and, with the motor running, add the olive oil in a slow stream. As the oil is incorporated, the gazpacho will turn from red tomato-juice to a paler, peacher color. Blend in the vinegar. Thin the gazpacho with water to the desired consistency.
  • Place the blended contents in a tureen, bowl or pitcher. Chill until serving time.
  • Place each of the garnishes in separate small bowls or on a divided relish dish and pass them around the table when the gazpacho is served. Each person can add their desired spoonfuls on to their gazpacho.
  • This gazpacho can also be served, thinned with additional water, in tall glasses for sipping, without the garnishes.

GAZPACHO ANDALUZ



Gazpacho Andaluz image

Provided by Food Network

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

16 ounces bread crumbs
16 ounces water
2 green bell peppers, diced
1 Spanish onion, diced
1 cucumber, seeded and diced
3 cloves garlic
Salt
2 pounds tomatoes
6 ounces sherry vinegar
8 ounces olive oil

Steps:

  • In a small bowl combine the bread and water and allow to soak for a few minutes. Place in a food processor with the peppers, onion, cucumber, garlic, and salt, to taste, and process until smooth. Add the tomatoes, vinegar, and olive oil and process until smooth.
  • To serve, place in small bowls and garnish with diced tomatoes, peppers, and cucumbers. Drizzle with sherry vinegar.

CREAMY GAZPACHO ANDALUZ



Creamy Gazpacho Andaluz image

For ideal flavor, allow the gazpacho to sit in the refrigerator overnight before serving. Red wine vinegar can be substituted for the sherry vinegar. Serve the soup with additional extra-virgin olive oil, sherry vinegar, ground black pepper, and diced vegetables

Provided by Abby Girl

Categories     Onions

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 12

3 lbs tomatoes, cored (about 6 medium)
1 small cucumber, peeled, halved, and seeded
1 medium green bell pepper, halved, cored and seeded
1 small red onion, peeled and halved
2 medium garlic, peeled and quartered
1 serrano chili, stemmed and halved lengthwise
kosher salt
1 slice bread, crust removed, torn into 1-inch pieces
1/2 cup extra virgin olive oil (plus extra for garnish)
2 tablespoons sherry vinegar (or red wine vinegar, plus extra for garnish)
2 tablespoons parsley (chives, or basil leaves, finely minced)
ground black pepper

Steps:

  • Roughly chop 2 pounds of tomatoes, half of cucumber, half of bell pepper, and half of onion and place in large bowl. Add garlic, chile, and 1½ teaspoons salt; toss until well combined. Set aside.
  • Cut remaining tomatoes, cucumber, and pepper into ¼-inch dice; place vegetables in medium bowl. Mince remaining onion and add to diced vegetables. Toss with ½ teaspoon salt and transfer to fine-mesh strainer set over medium bowl. Set aside 1 hour.
  • Transfer drained diced vegetables to medium bowl and set aside. Add bread pieces to exuded liquid (there should be about ¼ cup) and soak 1 minute. Add soaked bread and any remaining liquid to roughly chopped vegetables and toss thoroughly to combine.
  • Transfer half of vegetable-bread mixture to blender and process 30 seconds. With blender running, slowly drizzle in ¼ cup oil and continue to blend until completely smooth, about 2 minutes. Strain soup through fine-mesh strainer into large bowl, using back of ladle or rubber spatula to press soup through strainer. Repeat with remaining vegetable-bread mixture and 1/4 cup olive oil.
  • Stir vinegar, minced herb, and half of diced vegetables into soup and season to taste with salt and black pepper. Cover and refrigerate overnight or for at least 2 hours to chill completely and develop flavors. Serve, passing remaining diced vegetables, olive oil, sherry vinegar, and black pepper separately.
  • Note: If kosher salt is not available, half the amount of table salt can be used.

Nutrition Facts : Calories 344.6, Fat 28.1, SaturatedFat 4, Sodium 64.5, Carbohydrate 23.1, Fiber 5.5, Sugar 12, Protein 4.6

GAZPACHO ANDALUZ



Gazpacho Andaluz image

Gazpacho originated in Andalusia, the southern section of Spain. For the best flavor, you must be sure to use very ripe tomatoes, otherwise the taste falls flat. This recipe is from the Antigua Casa Sobrino de Botin in Madrid, and is in A Treasury of Great Recipes by Mary and Vincent Price. Prep time includes 1 hour of soaking, Cook time is chill time. Posted for ZWT.

Provided by breezermom

Categories     Vegetable

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 15

6 slices bread, diced
3 tomatoes, must be very ripe, chopped
1 cucumber, chopped
3 tablespoons olive oil
1 quart water
2 garlic cloves, minced
2 tablespoons wine vinegar
2 teaspoons salt
1 teaspoon ground cumin
4 ice cubes
1 red peppers or 1 green pepper, diced
1 large tomatoes, must be very ripe, diced
1 small cucumber, diced
2 slices bread, diced
1 1/2 tablespoons butter

Steps:

  • In a large mixing bowl combine the six slices of diced bread, 3 very ripe chopped tomatoes, 1 chopped cucumber, 3 tablespoons olive oil, and 1 quart of water. Let soak for 1 hour, then puree blender, half at a time, on high speed for 8 seconds. Strain through a coarse sieve into a large soup bowl.
  • Add 2 cloves minced garlic, 2 tbsp wine vinegar, 2 tsp salt, 1 tsp ground cumin, and 4 ice cubes. Chill in the refrigerator for at least half an hour.
  • Meanwhile in separate dishes put the diced pepper, diced ripe tomato, diced cucumber. Dice the 2 slices of bread, brush with melted butter, and brown. Place your croutons in a separate dish as well.
  • Serve the gazpacho in well chilled bowls. Let each person help themselves to the diced garnishes in the small dishes, sprinkling some of each into their own soup bowl.

Nutrition Facts : Calories 321.5, Fat 16.7, SaturatedFat 4.6, Cholesterol 11.4, Sodium 1476.4, Carbohydrate 38.6, Fiber 4.3, Sugar 9.6, Protein 6.5

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Top Asked Questions

How to make gazpacho?
The base recipe for gazpacho is always the same, but no two chefs will ever create the same soup. First, prick the tomatoes and cover them for 30 minutes with boiling water then peel. Blend the tomatoes, cucumber, bell pepper, and garlic. Add with the bread, and blend again. Add a third of a cup of olive oil, and a splash of sherry.
Can you freeze Gazpacho Andaluz?
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.
What can I do with leftover gazpacho?
Or, of course, it’s probably most common to just sprinkle a few of the leftover chopped gazpacho veggies on top (such as tomato, green pepper, onion or cucumber). Whatever sounds good to you! You can either serve gazpacho soup in a bowl or mug, garnished with your desired toppings.
What kind of peppers do you use for gazpacho?
Green bell pepper: Some of my Spanish friends are firm believers that green bell peppers, specifically, are a must for authentic Spanish gazpacho. But I’d say that any color of bell pepper you have on hand will do. :)

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