Andalusian gazpacho is the star recipe of the Mediterranean summer: a cold soup of tomato, cucumber, pepper and garlic emulsified with olive oil. Rich in lycopene, vitamin C and plant compounds, it is hydrating, refreshing and prepared without turning on the heat.
Mediterranean
Andalusian gazpacho with crunchy garnish
Traditional Andalusian gazpacho with tomato, cucumber, pepper and garlic. Served with a crunchy garnish of bread, cucumber and onion.
- Spain
- MAIN COURSES
- Light
- easy
20 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 180 kcal
- Protein 3 g
- Fiber 3 g
- Carbohydrates 14 g
- Fat 12 g
- Sodium 280 mg
Story behind the dish
Preparation
Andalusian gazpacho with crunchy garnish is a preparation from Spain with easy difficulty. Reserve about 20 minutes in total (20 for mise en place and preparation, 0 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 1 kg of very ripe tomatoes.
- Have ready: 1 medium cucumber.
- Have ready: 1 green pepper.
- Have ready: ½ onion.
- Have ready: 2 cloves of garlic.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Peel the tomatoes; chop all the vegetables
Peel the tomatoes; chop all the vegetables. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Blend in blender: tomatoes
Blend in a blender: tomatoes, cucumber, pepper, onion, garlic, drained bread, oil, vinegar and salt. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
-
Blend at maximum 2-3 min until very fine texture
Blend at maximum 2-3 min until very fine texture. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Strain through a chinois or fine strainer to remove seeds and skins.
Strain through a chinois or fine strainer to remove seeds and skins. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Taste and adjust vinegar and salt; refrigerate for at least 2 hours
Taste and adjust vinegar and salt; Refrigerate for at least 2 hours. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
-
Finely chop cucumber
Finely chop cucumber, pepper, onion for garnish. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Serve the gazpacho very cold with the garnish and croutons on top.
Serve the gazpacho very cold with the garnish and croutons on top. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Reserve a splash of extra virgin olive oil for plating: it concentrates aroma without cooking it.
- The riper the tomatoes are, the more sweetness and umami they will add to the stir-fry or salad.
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