ReceptnaptárAndalusian Gazpacho (Cold Tomato and Vegetable Soup)
Andalusian gazpacho was a refreshing food for field workers, made from stale bread, oil and garlic, and tomato only came into it later. Today it is the symbol of the Spanish summer: ripe tomato, pepper, cucumber, olive oil and sherry vinegar, blended raw. It needs no cooking, only chilling, and on hot days nothing beats it.
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Ingredients
Method
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- Blend all the ingredients (except the bread, or with it if you want a thicker cream) in a food processor or with a stick blender.
- For a thicker, spoonable gazpacho, use less water and top it with finely diced cucumber, pepper, tomato, onion and croutons.
- Chill well and serve very cold; if you don't have time to chill it, replace part of the water with iced water or ice cubes.
- It is best the next day, once the flavors have come together in the fridge.
Source: Wikibooks – Artes culinarias – Artes culinarias/Recetas/Gazpacho andaluz (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
Tips
- Use very ripe, fragrant tomatoes, because they provide almost all of the gazpacho's flavour.
- Blend in the oil in a thin stream at the end, so the soup turns silky and slightly paler.
- Chill it well, but do not freeze it. Check the vinegar and salt again once it is cold, because they are less noticeable then.
Frequently asked questions
How long does it keep?
For 3 days in a sealed jar in the fridge. Shake or stir it well before serving, because the vegetables settle.
What should I serve it with?
With finely diced cucumber, pepper and croutons, or poured into a glass as a drink, with an ice cube.
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