Traditional Andalusian gazpachosilky, refreshing and intensely tomatoey
Cold Andalusian tomato soup blended with cucumber, green pepper, garlic, extra-virgin olive oil and wine vinegar.
Gazpacho is one of Andalusia’s defining summer dishes. Ripe tomatoes provide body and sweetness; cucumber and green pepper add freshness; olive oil emulsifies the soup into a silky texture and sherry vinegar sharpens the finish.
Ingredients
Base
Seasoning
Preparation
Prepare the vegetables
Chop tomatoes, peeled cucumber and seeded green pepper. Remove the garlic germ for a gentler flavor.
8 minutesBlend the base
Blend tomatoes, cucumber, pepper, garlic, vinegar and salt until completely smooth.
5 minutesEmulsify with olive oil
With the blender running, pour in olive oil slowly until glossy and creamy. Add 100 to 200 ml ice-cold water to adjust consistency.
4 minutesStrain and chill
Pass through a fine sieve, pressing the solids. Cover and refrigerate for at least 2 hours.
120 minutesAdjust and serve
Taste cold, adjust salt and vinegar and serve in chilled bowls or glasses.
3 minutes
Substitutions
Sherry vinegar gives the most Andalusian character; plain red wine vinegar is the closest accessible substitute.
Storage
Keep in a sealed glass container in the coldest part of the refrigerator and stir before serving.
Approximate shelf life: Up to 3 days refrigerated.
Nutrition values are estimates and may vary by brand, substitution and actual yield.
