Andalucian Gazpacho Recipe

Ingredients for Andalucian Gazpacho

• 2 lbs ripe tomatoes
• 2 spring onions
• Garlic Cloves
• 1 large cucumber
• Extra Virgin Olive Oil
• Sherry Wine Vinegar
• Red Bell Pepper
• Green Bell Pepper
• Hard Boiled Eggs
• Crusty Bread
• 1/2 cup extra virgin olive oil + 1 tablespoon for croutons

How to Make Andalucian Gazpacho

1. Combine 2 lbs ripe tomatoes, 2 spring onions (roughly chopped), 4 cloves garlic, and 1 large cucumber (roughly chopped) in a high-speed blender.
2. Blend until completely smooth.
3. With the blender running, slowly drizzle in 1/2 cup extra virgin olive oil.
4. Add 2 tablespoons sherry vinegar (or red wine vinegar). Pulse to combine.
5. Season generously with salt and freshly ground black pepper to taste. For a bolder garlic flavor, add 1-2 extra minced garlic cloves.
6. Taste and adjust seasoning as needed. The gazpacho should be well-seasoned but not overly salty or vinegary.
7. Transfer the gazpacho to a large bowl, cover, and refrigerate for at least 2 hours (or preferably overnight) to allow the flavors to meld.
8. While the gazpacho chills, prepare the croutons: Heat 1 tablespoon olive oil in a small skillet over medium heat. Add 1 cup cubed day-old bread and fry until golden brown and crispy (about 5-7 minutes), stirring occasionally.
9. Remove croutons from skillet and drain on paper towels.
10. To serve, ladle the chilled gazpacho into bowls.
11. Drizzle with extra virgin olive oil and freshly ground black pepper.
12. Garnish with croutons and other desired toppings (optional: finely diced red bell pepper, cucumber, and fresh herbs). Arrange toppings in separate small bowls for guests to customize their servings.
13. Enjoy your authentic Andalucian Gazpacho!