CLASSIC ANDALUSIAN GAZPACHO RECIPE
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
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
SPANISH GAZPACHO
What's better on a hot summer's day than a classic chilled gazpacho? Serve this traditional Spanish gazpacho chilled in a glass or a bowl. You can also serve in shot glasses for an easy, make-ahead summer appetizer!
Provided by Luis Luna
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 20m
Yield 8
Number Of Ingredients 12
Steps:
- Combine tomatoes, cucumber, bell pepper, onion, vinegar, garlic, and salt in the bowl of a food processor; pulse until blended. Pour olive oil in slowly, with the processor running, until gazpacho is smooth. Add small amounts of cold water as needed to achieve desired consistency.
- Serve gazpacho chilled with chopped onion, bell pepper, and cucumber sprinkled over each serving.
Nutrition Facts : Calories 103.7 calories, Carbohydrate 9.3 g, Fat 7.3 g, Fiber 2.4 g, Protein 1.8 g, SaturatedFat 1.1 g, Sodium 27.8 mg, Sugar 5.1 g
CHUNKY GAZPACHO RECIPE
Soup is one of your favorite dishes but is it too hot to eat it? Do you want to make a simple recipe to impress your family or guests? If this is your case, you are in the right place (or article)! Here you will learn how to make the famous gazpacho recipe from Spain, and even some curious facts about its history. I will also tell you about the different changes you can make in the recipe to customize it, and other tips that will be very useful.
Provided by Paulina
Categories Soup Recipes
Time 20m
Number Of Ingredients 11
Steps:
- Wash, peel, and chop all the vegetables listed. Make sure to chop the tomatoes in a bowl so you won't lose the tomato juice.
- In a blender or a food processor pour the onion, garlic, parsley, and half of the tomatoes (with their juice) and blend until they reach a puree-like consistency.
- Then add vinegar, olive oil, salt, half the red and green peppers, half the cucumbers, and hot sauce, and continue blending until thick but a little more runny. Transfer to a bowl.
- After that add the remaining chopped tomatoes, cucumber, and bell peppers and mix everything together.
- Refrigerate for at least 2 hours and serve cold.
Nutrition Facts : Calories 59 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 2 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 95 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
AUTHENTIC GAZPACHO - SOUTHERN SPAIN
Being from southern Spain myself I am always taken aback a little when I see recipes for Gazpacho that ask you to use tomato juice, parsley, sometimes cilantro, hot sauce, etc. I would like to share with you the simple, authentic, centuries old recipe for this fantastic, super healthy, flavorful dish. The one variation that is widely accepted to this recipe is the use of blenders versus the mortar and pestle of yesteryear. I hope you enjoy. Cook's note: I subscribe to South Beach Diet regime so I omit the bread but feel free to add a few ounces to yours if you like
Provided by mezemills_13118425
Categories Vegetable
Time 10m
Yield 6 8 - 9 cups, 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut tomatoes, onion, pepper, cucumber and garlic roughly. Put in blender, Add salt and vinegar. Turn on medium high. Blend for approximately 2 minutes. With lid firmly in place open center cap and add bread while continuing to blend. Slowly add olive oil like a trickle. Continue to blend for 30 or 45 seconds. Serve and enjoy.
SOUTHERN SPAIN-STYLE GAZPACHO
When my husband and I were visiting Toledo, Spain, we enjoyed a refreshing, tangy, and creamy bowl of gazpacho outside a small church at a tiny storefront restaurant. I had never tasted anything like it. I asked how they made it and developed this recipe to take home. If you like, serve chopped cucumbers, peppers, and parsley as a garnish.
Provided by MUGAL
Categories Gazpacho
Time 1h20m
Yield 4
Number Of Ingredients 10
Steps:
- Blend the green bell pepper, cucumber, garlic, and 1/2 cup olive oil together in a blender until smooth. Add the bread slices to the blender one at a time and blend each into the mixture until smooth. Blend the tomatoes into the mixture one at a time until smooth. Transfer the mixture to a bowl; season with salt and cayenne pepper. Cover with plastic wrap and refrigerate at least 1 hour. Drizzle with balsamic vinegar and 1/4 teaspoon olive oil to serve.
Nutrition Facts : Calories 329.3 calories, Carbohydrate 18.2 g, Fat 28.3 g, Fiber 3.6 g, Protein 3.5 g, SaturatedFat 4 g, Sodium 829.8 mg, Sugar 7.1 g
SOUTHERN SPAIN-STYLE GAZPACHO
When my husband and I were visiting Toledo, Spain, we enjoyed a refreshing, tangy, and creamy bowl of gazpacho outside a small church at a tiny storefront restaurant. I had never tasted anything like it. I asked how they made it and developed this recipe to take home. If you like, serve chopped cucumbers, peppers, and parsley as a garnish.
Provided by MUGAL
Categories Gazpacho
Time 1h20m
Yield 4
Number Of Ingredients 10
Steps:
- Blend the green bell pepper, cucumber, garlic, and 1/2 cup olive oil together in a blender until smooth. Add the bread slices to the blender one at a time and blend each into the mixture until smooth. Blend the tomatoes into the mixture one at a time until smooth. Transfer the mixture to a bowl; season with salt and cayenne pepper. Cover with plastic wrap and refrigerate at least 1 hour. Drizzle with balsamic vinegar and 1/4 teaspoon olive oil to serve.
Nutrition Facts : Calories 329.3 calories, Carbohydrate 18.2 g, Fat 28.3 g, Fiber 3.6 g, Protein 3.5 g, SaturatedFat 4 g, Sodium 829.8 mg, Sugar 7.1 g
SOUTHERN SPAIN-STYLE GAZPACHO
When my husband and I were visiting Toledo, Spain, we enjoyed a refreshing, tangy, and creamy bowl of gazpacho outside a small church at a tiny storefront restaurant. I had never tasted anything like it. I asked how they made it and developed this recipe to take home. If you like, serve chopped cucumbers, peppers, and parsley as a garnish.
Provided by MUGAL
Categories Gazpacho
Time 1h20m
Yield 4
Number Of Ingredients 10
Steps:
- Blend the green bell pepper, cucumber, garlic, and 1/2 cup olive oil together in a blender until smooth. Add the bread slices to the blender one at a time and blend each into the mixture until smooth. Blend the tomatoes into the mixture one at a time until smooth. Transfer the mixture to a bowl; season with salt and cayenne pepper. Cover with plastic wrap and refrigerate at least 1 hour. Drizzle with balsamic vinegar and 1/4 teaspoon olive oil to serve.
Nutrition Facts : Calories 329.3 calories, Carbohydrate 18.2 g, Fat 28.3 g, Fiber 3.6 g, Protein 3.5 g, SaturatedFat 4 g, Sodium 829.8 mg, Sugar 7.1 g
REAL SPANISH GAZPACHO FROM SPAIN
Sorry but not a single gazpacho recipe on zaar is really what in Spain we have as a summer soup. A refreshing and delicious first course so easy to make.If you'd like to try a real Andalusian delicacy, please follow my recipe!
Provided by MumofJuan
Categories Lunch/Snacks
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Rinse well the tomatoes,take off the stems.
- Peel the garlic clove.
- Peel the onion, chop in 3-4 pieces.
- Rinse the pepper, get rid of any single seed, chop coarsely.
- Peel well the cucumber, no green left.
- Place the piece of bread in a bowl with water in order to soak it. Once soaked, put all water away, squeeze the soaked bread with your bare hands as much as you can and set aside.
- In a good blender or food processor (I have a German marvel called Thermomix) put the tomatoes (previously cut in 4-5 pieces each), the garlic, onion, pepper, cucumber, squeezed bread. Add remaining ingredients and crush all up at the highest speed and power your machine can work. No temperature please! Go on until no minimum little piece of anything can be noticed when you try the gazpacho. It must be creamy and with some consistency, not watery like. Pour it in a jar or bowl and let it chill in your fridge. The chilliest the better. Do not freeze! Serve it in bowls as a first course for any meal.
- Notes:.
- Always try the cucumber before adding it. If it is sour, your gazpacho will be ruined.
- For the best results, use Spanish (from Spain, Europe) olive oil. Italian could suit, but believe me ours is much better, though not so well known.
- Keeps well in fridge for a week, guess it won't last you a day, so good it is!
Nutrition Facts : Calories 378.5, Fat 36.5, SaturatedFat 5.1, Sodium 619.8, Carbohydrate 12.7, Fiber 2.7, Sugar 5.8, Protein 2.6
SPANISH GAZPACHO
There's a bounty of vegetables in this tantalizing chilled soup. Its refreshing flavor makes it an ideal addition to summer lunches or light suppers. -Dave Schmitt, Hartland, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings (3 quarts).
Number Of Ingredients 12
Steps:
- In batches, place the ingredients in a blender; cover and process until soup reaches desired texture. Pour into a large bowl. Cover and refrigerate for 1-2 hours before serving. If desired, top with croutons, microgreens, red onion, cucumber and tomato if desired.
Nutrition Facts : Calories 118 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 320mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges
TRUE SPANISH GAZPACHO, ANDALUCIA STYLE
This recipe is loosely translated from Spanish on sabormediterraneo.com and is the closest to how I learned how to do it in Spain. I always get rave reviews on my gazpacho. I've added notes in parentheses as to how I do it, different additions or versions done by friends or family in Spain. I'm adding the original Spanish version as the last directions for anyone who may want to see it without my changes.
Provided by Raquel Grinnell
Categories Vegetable
Time 20m
Yield 4-6 cups, 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Soak the bread slices. Place in a bowl with water to cover, adding a little salt and oil. Reserve.
- Peel and chop tomatoes, peppers, cucumber, onion and garlic. Remove the seeds from the peppers. Mix all ingredients.
- In electric mixer, place the mixture of ingredients (in a batch or batches), add a little water and blend until creamy. Add the bread with water, vinegar and beat again until everything is well crushed and emulsified.
- Add cold water and mix well. Taste for salt, oil and vinegar.
- Put the gazpacho through a food mill to remove skin from peppers and tomato seeds. By having blended with the skin, (it is very difficult to peel them raw, without taking half of the pepper), it floats on the soup and is very unpleasant to the palate.
- Add more water if necessary, it must have the texture of heavy cream. Place in the refrigerator to get the desired temperature and when ready to serve sprinkle with a dash of extra virgin olive oil, mixing with a wooden spoon.
- Serve with a garnish of diced raw cucumber, cubes of bread (plain or toasted), diced pepper and chopped onion. You can add chopped tomato, chopped hard boiled egg or diced jamon serrano if you would like. Each item should be in a separate dish so that diners can use them to their liking. This is called "guarnición".
- SPANISH VERSION: GAZPACHO. 6 tomates maduros grandes y carnosos, 2 pimientos verde, 1 pimiento rojo, 1 pepino, 1 corazón de cebolla grande, 1 diente de ajo (opcional), 2 rebanadas de pan del día anterior sin la corteza, sal, aceite de oliva virgen extra, vinagre
- Preparación: Poner a remojo las rebanadas de pan. Se colocan en un cuenco con agua hasta cubrirlas, añadiéndoles un poco de sal y aceite. Se reservan. Pelar y trocear los tomates, los pimientos, el pepino, la cebolla y el ajo. A los pimientos se les quita las semillas. Mezcle todos los ingredientes. En la batidora eléctrica, coloque la mezcla de ingredientes (en una tanda o en varias tandas), añada un poco de agua y triture hasta conseguir una crema. Se añade el pan con el agua, el vinagre y se bate nuevamente hasta conseguir que todo esté bien triturado y emulsionado.
- Añadir agua fría y mezclar bien. Comprobar el punto de sal y vinagre. Pasarlo por un colador chino o un pasapurés, para eliminar la piel de pimiento. Al haberlos triturado con piel, (es muy difícil pelarlos en crudo, sin llevarse la mitad del pimiento), ésta queda flotando y es muy desagradable al paladar. Añadir más agua si fuera necesario, tiene que quedar una textura de crema líquida. Introducirlo en la nevera hasta conseguir la temperatura deseada y en el momento de servir rociar con un chorrito de aceite de oliva virgen extra, que mezclaremos con una cuchara de madera. Se sirve con una guarnición de pepino crudo cortado en dados, cuadraditos de pan (normal o tostado), pimiento cortado en cuadraditos y cebolla picada. Cada elemento en un platito aparte para que los comensales puedan servirse a su gusto.
Nutrition Facts : Calories 1223.6, Fat 110.5, SaturatedFat 15.5, Sodium 2536.4, Carbohydrate 56.2, Fiber 12.2, Sugar 26.5, Protein 10
SOUTHERN SPAIN-STYLE GAZPACHO
When my husband and I were visiting Toledo, Spain, we enjoyed a refreshing, tangy, and creamy bowl of gazpacho outside a small church at a tiny storefront restaurant. I had never tasted anything like it. I asked how they made it and developed this recipe to take home. If you like, serve chopped cucumbers, peppers, and parsley as a garnish.
Provided by MUGAL
Categories Gazpacho
Time 1h20m
Yield 4
Number Of Ingredients 10
Steps:
- Blend the green bell pepper, cucumber, garlic, and 1/2 cup olive oil together in a blender until smooth. Add the bread slices to the blender one at a time and blend each into the mixture until smooth. Blend the tomatoes into the mixture one at a time until smooth. Transfer the mixture to a bowl; season with salt and cayenne pepper. Cover with plastic wrap and refrigerate at least 1 hour. Drizzle with balsamic vinegar and 1/4 teaspoon olive oil to serve.
Nutrition Facts : Calories 329.3 calories, Carbohydrate 18.2 g, Fat 28.3 g, Fiber 3.6 g, Protein 3.5 g, SaturatedFat 4 g, Sodium 829.8 mg, Sugar 7.1 g
REAL SPANISH GAZPACHO
The gazpacho is a recipe specially cooked in Andalusia, the south of Spain,and that's where I come from! Reviewing recipes in this page I have found gazpacho recipes that have nothing to do with what is made in Spain, so I've decided to share with all of you the real recipe of this delicious cold vegetable summer soup, which can be served as a beverage, as a side dish or even as a main one. I hope you all enjoy it!.
Provided by Rosethorn
Categories Vegetable
Time 10m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- The first thing to do (after washing your hands lol) is to peel and deseed the tomatoes, garlic, pepper and cucumber.
- Wet the bread with some water and put all the ingredients in a food processor. And that's it!
- You can add water if you want your gazpacho more liquid, but I recommend you not to add too much. Also you can add some onion or/and more garlic to taste.
- Refrigerate and serve cold (you can add ice instead of water).
- This is the gazpacho recipe but it is usually eaten with toasted breadcrumbs,or/and minced boiled egg and minces cured ham, or even with some cucumber cubes.
Nutrition Facts : Calories 651.2, Fat 19.7, SaturatedFat 3.2, Sodium 1152.8, Carbohydrate 104.1, Fiber 7.8, Sugar 15.4, Protein 16.8
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