Recipe: Gazpacho Andaluz
Serves 8 | Prep Time 10 minutes | Cooling Time 2 hours
- 1 slice white bread crust removed (may be omitted if preparing gluten free)
- 2 small cucumbers
- 6 medium tomatoes
- 1 clove garlic
- 2 to 3 tbsp sherry or champagne vinegar
- 1/2 cup olive oil
- water to adjust consistency
- 1 small tomato diced very finely
- 1 small white onion small diced very finely
- 1 cup really small croutons
- 1 multi-colored bell peppers diced finely
- Quarter 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.
- Soak 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.
- Peel and seed the cucumbers.
- Peel and mince the garlic very finely.
- Place the tomatoes, vinegar, cucumber, garlic and bread (if usng) in a blender and liquify for 2 minutes. Add some of the water if needed for the blender to run.
- With the blender running, slowly pour olive oil through the hole in the blender cover, allowing it to emulsify.
- Add salt and pepper to taste.
- Chill for at least 2 hours.
- Serve with garnishes on the side.
A very refreshing summer soup, gazpacho is served cold and with garnishes on the side so it can be customized to your guests desire.
Even though we think of gazpacho as a cold tomato soup, it has been around for centuries, even before tomatoes were introduced to Europe from the Americas.
A gazpacho properly understood relies on the emulsification of oil and vinegar. There are many variations possible, left to the cook’s imagination.
What we know in this country as gazpacho is more properly called Gazpacho Andaluz. It is indeed made with tomatoes and cucumbers.