Ingredients for Andalucian Gazpacho
- 2 lbs ripe tomatoes
- 2 spring onions (roughly chopped)
- 4 cloves garlic (plus 1-2 extra minced, optional)
- 1 large cucumber (roughly chopped)
- 1/2 cup extra virgin olive oil (plus more for drizzling)
- 2 tablespoons sherry vinegar (or red wine vinegar)
- finely diced red bell pepper (optional garnish)
- Green Bell Pepper (quantity not specified in recipe)
- Hard Boiled Eggs (quantity not specified in recipe)
- 1 cup cubed day-old bread (for croutons)
- 1 tablespoon olive oil (for croutons)
- Salt (to taste)
- Freshly ground black pepper (to taste)
- Fresh herbs (optional garnish)
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How to Make Andalucian Gazpacho
- Combine 2 lbs ripe tomatoes, 2 spring onions (roughly chopped), 4 cloves garlic, and 1 large cucumber (roughly chopped) in a high-speed blender.
- Blend until completely smooth.
- With the blender running, slowly drizzle in 1/2 cup extra virgin olive oil.
- Add 2 tablespoons sherry vinegar (or red wine vinegar). Pulse to combine.
- Season generously with salt and freshly ground black pepper to taste. For a bolder garlic flavor, add 1-2 extra minced garlic cloves.
- Taste and adjust seasoning as needed. The gazpacho should be well-seasoned but not overly salty or vinegary.
- Transfer the gazpacho to a large bowl, cover, and refrigerate for at least 2 hours (or preferably overnight) to allow the flavors to meld.
- 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.
- Remove croutons from skillet and drain on paper towels.
- To serve, ladle the chilled gazpacho into bowls.
- Drizzle with extra virgin olive oil and freshly ground black pepper.
- 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.
- Enjoy your authentic Andalucian Gazpacho!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
38g
Fat
19g
Carbs
10g
