Gazpacho Andaluz
Authentic cold summer soup with roots predating tomatoes in Europe
Gazpacho Andaluz
8
Calories/serving: 180Protein/serving: —Fat: —Carbs: —Fiber: —Sugars: —Sodium: —Iron: —8 servings
Ingredients
- 1slice white bread crust removed (may be omitted if preparing gluten free)
- 2small cucumbers
- 1/3small Spanish oniond, finely chopped
- 6medium tomatoes. Can be prepared with Italian passatta di pommodoro or blended tomatoes. Make sure this ingredient is very good quality, such os Mutti or San Marzano
- 1clove garlic
- 3tbsp sherry or champagne vinegar
- 1/2cup olive oil
- 1tsp salt to taste
- 1tbsp water to adjust consistency
Instructions
1Quarter the tomatoes, remove the seed pockets and sprinkle with salt. Set on a colander over a bowl and allow to drip for 2 hours. This step will create a sweeter tomato flavor.
2Soak the bread, if using, in water for 15 minutes, to soften. Remove the bread from the water and using your hands squeeze out as much of the liquid as possible.
3Peel and seed the cucumbers.
4Peel and mince the garlic very finely.
5Place the tomatoes, vinegar, cucumber, garlic and bread (if using) in a blender and liquify for 2 minutes. Add some of the water if needed for the blender to run.
6With the blender running, slowly pour olive oil through the hole in the blender cover, allowing it to emulsify.
7Add salt and pepper to taste.
8Chill for at least 2 hours.
9Serve with garnishes on the side.
Chef's Notes
Refreshing Summer Soup
A very refreshing summer soup, gazpacho is served cold and with garnishes on the side so it can be customized to your guests desire.
What we know in this country as gazpacho is more properly called Gazpacho Andaluz. It is indeed made with tomatoes and cucumbers.
Equipment Needed
- Blender
- Colander
- Large bowl
- Sharp knife