Andalusian Gazpacho – Classic Spanish Recipe

When the summer arrives with its abundance of fresh produce like tomatoes, cucumbers, and peppers; you’ll surely find Gazpacho in practically every household throughout Spain. Originating in Andalusia, here’s the recipe for the most simple and classic Andalusian Gazpacho.

What is Classic Andalusian Gazpacho

Classic Andalusian Gazpacho has very little or nothing to do with the soup that most Americans call Gazpacho. In Europe, Gazpacho is traditionally served as a cool beverage (sometimes even with an extra ice cube), but certainly not in a bowl with croutons or other garnishes. The signature of this drink is its texture and color. It should have a smooth consistency and be pinkish/orange in color. The hue may vary depending on the color/variety of your tomatoes.

Ingredients

• 1,5 lbs Roma Tomatoes cut in cubes
• 1 English Cucumbers cut in cubes
• 1 Frying Green Pepper cut in squares
• 1 Red Onions small, cut in quarters
• 1 clove Garlic
• 2 teaspoon Sherry Vinegar or Red Wine Vinegar
• 1/2 cup Olive Oil Extra Virgin
• 1 teaspoon Salt up to 2 teaspoons depending on taste

How to Make Spanish Gazpacho?

Instructions

• In a blender combine tomatoes, cucumbers, peppers, onions, garlic and salt. Process on high speed for approximately 2 minutes;
• While the blender is running add vinegar and gradually start adding olive oil until the mixture is smooth and the oil is emulsified; 
• Check for seasoning. Add more salt and vinegar if needed;
• If you don’t use a heavy duty blender, strain the mixture through thin strainer pushing the liquid with a spatula. Discard the solids;
• Pour the Gazpacho into a glass container and chill in a fridge for at least 2 hours. You can serve it with an extra ice cube. Enjoy

Nutrition

Calories: 146kcal | Carbohydrates: 6g | Protein: 1g | Fat: 13g | Saturated Fat: 1g | Sodium: 297mg | Potassium: 276mg | Fiber: 1g | Sugar: 3g | Vitamin A: 750IU | Vitamin C: 13.9mg | Calcium: 18mg | Iron: 0.4mg