Andalusian gazpacho

Andalusian gazpacho

This is a raw vegetable soup served smooth and chilled, widely appreciated in Spain as in Portugal. I truly love it. It can even be frozen for a longer storage. 

Andalusian gazpacho

28 June 2022
: 4
: 20 min
: 12 hr
: 12 hr 20 min
: Easy

It's a great recipe for hot summer days.

By:

Ingredients
  • 6 ripe tomatoes
  • 1 cucumber
  • 1 green pepper or yellow pepper
  • 1 bunch of green onions
  • 2 garlic cloves
  • 40 g stale bread
  • 2 TBS Xeres vinegar
  • 2 TBS olive oil
  • Salt
  • Pepper
  • Espelette chili
  • 3 TBS tomato paste
Directions
  • Step 1 Dip the tomatoes in boiling water for about 30 seconds. Peel them, then cut in chunks.
  • Step 2 Peel the green pepper, then, dice it, and remove the seeds. Keep some for decoration at the end.
  • Step 3 Prepare the cucumber by peeling it and removing the seeds.
  • Step 4 Discard the onions’ green parts and slice the white stems.
  • Step 5 Mix all the above ingredients together in a food processor along with the bread, the olive oil, the peeled garlic cloves, the tomato paste, and the vinegar. Add salt, pepper, and a pinch of chili powder. Taste and season to your liking, add a bit of water if you feel it’s too thick. Mix again and store in your refrigerator for 12 hours before serving ice cold.
  • Step 6 Serve with garlic-rubbed croutons, and topped with tomato and cucumber dice.

Good to know!

For a chic dinner party, you may serve with a whip cream flavored with fresh basil. If you want a gluten free soup, don’t add the stale bread. And if you don’t have stale bread, you can substitute with bread crumbs.

To easily remove the green pepper’s skin, place it in your oven for 40 minutes at a temperature of 140°. Once done, cover, and let it cool down. Finally, you’ll be able to peel away the skin easily.

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