My Gazpacho Andaluz

 GAZPACHO ANDALUZ

One of the most popular dishes all over Spain when the sun is burning and we need a refreshing drink full of vitamins. It is drunk as a cool soup either in a glass or in a bowl and consists of raw tomatoes, cucumber, green pepper, garlic and pepper, and some olive oil and vinegar. 

Every family has its own version, which can include adding soaked bread in water or with almonds or even fresh fruit like apple, strawberries, watermelon, or grapes.

Again, this is a very easy recipe to make as often as the heat squeezes. Today I show you the Andalusian version my way.

What do you need?

✅ Blender or food processor (I use my Mambo Cecotec 9090)

✅ Chef knife

✅ Glass container 

Ingredients

For the gazpacho

✔ 1kg ripe tomatoes 

✔ 1 small piece of cucumber

✔ 1 green Italian pepper or red pepper

✔ 1 small piece of red pepper

✔ Half of an apple

✔ 2 small garlic cloves

✔ 50ml Virgin olive oil AOVE

✔ Jerez vinegar

✔ A pinch of salt

✔ Some water or ice cubes

Ingredients for gazpacho

Thrimings for the gazpacho

These are some ideas to accompany a gazpacho, served in nice bowls with a drizzle of virgin olive oil. Yet some people like a plain gazpacho as a cold drink in a water glass.

 

✔ Some Bread crumbs

✔ 2 Boiled egg

✔ Finely chopped cucumber

✔ Finely chopped green pepper

✔ Ibérico ham finelly chopped

Method

• Clean all the vegetables and get set your cutting board and knife. 

• Cut in half all the tomatoes, peel, and roughly slice the cucumber, the peppers, and the apple. Peel the garlic.

Cut in half the fresh tomatoes

Cucumber and red pepper

Cut the apple into quarters

• Add the vegetables into your blender or food processor and blend at full power for 2 or 3 minutes depending on your utensil.

Use the food processor or blender

• Now add the AOVE or olive oil, the vinegar, and a pinch of salt and blend again at full power for 2 more minutes.

• Taste and add more salt, oil, or vinegar, depending on your taste. You can add some water or even some ice cubes to process the soup and make it smooth and cold at the same time.

• Pour the gazpacho into a glass container and cool it down in the refrigerator for about 2 hours. Yet can be stored in the fridge for the day after. Always keep it covered with a lid or cling film to preserve in full the vitamins. 

Use a glass container to store.

Glass container to preserve gazpacho in the fridge.

To finish the dish 

To finish and garnish the dish, cut in small cubes a bit of cucumber and put in a separate bowl some vinegar and water with the cucumber for a few minutes. It gives a nice pickled kick.

Pickled cucumber

Meanwhile, boil 2 eggs for 12 minutes. Once done put them under the tab with cold water to let them cool. 

To serve the gazpacho this time I use some nice bowls. Pour the gazpacho into the bowl and serve with the pickled cucumber, finely chopped boiled egg, bread croutons, and a drop of AOVE, virgin olive oil.

Gazpacho served with croutons, boiled egg amd pickled cucumber.

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