Gazpacho has Roman and Arab roots, evolving in Andalusia as a cold peasant soup based on bread, oil, vinegar and water, incorporating tomato after its arrival from America.
Mediterranean
Andalusian Gazpacho
Traditional Andalusian gazpacho recipe, cold tomato soup ready in 15 minutes, refreshing and healthy.
- Spain
- soup
- Light
- Low fat
- easy
15 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 120 kcal
- Protein 2 g
- Carbohydrates 12 g
- Fat 8 g
Story behind the dish
Preparation
Andalusian Gazpacho is a preparation from Spain with easy difficulty. Reserve for about 15 minutes in total (15 for mise en place and preparation, 0 for cooking). Follow the 6 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 ripe tomato.
- Have ready: 1 cucumber.
- Have ready: 1 green pepper.
- Have ready: 1 clove of garlic.
- Have ready: 50 ml of extra virgin olive oil.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Chop the tomatoes
Chop the tomatoes, the peeled cucumber and the seeded pepper. 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.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Soak the bread in water for a couple of minutes and drain it.
Soak the bread in water for a couple of minutes and drain it. 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.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Blend all the ingredients together with the garlic
Blend all the ingredients together with the garlic, oil, vinegar and salt until you obtain a fine cream. Taste before serving: the balance between salt, acidity and fat defines the final result. Watch the exact point indicated; An extra minute can alter the result. Taste before serving: the balance between salt, acidity and fat defines the final result. Watch the exact point indicated; An extra minute can alter the result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
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Pass through a fine sieve to remove skins and seeds.
Pass through a fine sieve to remove skins and seeds. 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.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Adjust salt and acidity to taste
Adjust salt and acidity to taste. 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.
Taste before serving: the balance between salt, acidity and fat defines the final result.
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Chill in the refrigerator for at least 2 hours before serving cold.
Chill in the refrigerator for at least 2 hours before serving chilled. Let it cool for the indicated time: the structure settles and cuts or unmolds better. Let it cool for the indicated time: the structure settles and cuts or unmolds better.
Let it cool for the indicated time: the structure settles and cuts or unmolds better.
Chef's tips
- The riper the tomatoes, the sweeter and tastier the gazpacho will be.
- Serve with cubes of cucumber, pepper and ham as a garnish.
Variations
- Cordoban salmorejo (thicker, without pepper or cucumber)
- Watermelon gazpacho
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