Gazpacho is a delicious and tasty no-cook recipe perfect for summer but not only, it is also perfect to serve as an appetizer or as a first course and is great for a buffet or to accompany an aperitif, just serve it in small portion glasses. The best thing is to prepare the tomato gazpacho the day before so it has time to rest in the fridge and become more flavorful. Gazpacho is a vegetable cream that must be served strictly cold, it originates from Spain and has many variations depending on the area of origin, the most well-known version is the Andalusian gazpacho. You can serve the gazpacho in glasses if you make it nice and liquid and well blended, or if you prefer it chunkier, you can serve it in bowls and eat it with a spoon, it is excellent served with croutons and small pieces of raw vegetables. Now let’s see how to make Andalusian gazpacho and if you try it, let me know. Barbara
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: No-cook
- Cuisine: Spanish
- Seasonality: All seasons
Ingredients to prepare Andalusian Gazpacho
- to taste bread
- 100 ml (approx. 3.5 oz) white wine vinegar
- 1 onion
- 1 red bell pepper
- 4 tomatoes (ripe)
- Half cucumber
- 1 clove garlic
- to taste salt
- to taste pepper
- to taste extra virgin olive oil
How to make Andalusian gazpacho
Let’s start preparing the gazpacho, remove the bread crust, cut the crumb into small pieces and put it in a bowl, add the vinegar and cover with water, let it soak. Cut the crust into small pieces, place them on a baking sheet and toast them for 5 minutes in a preheated oven at 392°F (200°C) to make the croutons, alternatively, you can make BREAD CROUTONS IN AN AIR FRYER or on the crispy plate of the microwave.
Peel the cucumber, use half of it, and cut it into slices, peel the garlic clove and cut it in half, peel the onion and cut it into pieces, clean the bell pepper of seeds and internal filaments, use half of it and cut it into pieces. Finally, wash and clean the tomatoes, cutting them into pieces as well. Now pour the vegetables into the blender: tomato, cucumber, garlic, onion, and pepper.
Blend everything intermittently for a few minutes, then season with extra virgin olive oil, pepper, and salt. Place a sieve over a bowl and pour the freshly blended mixture, stir with the back of a spoon to remove any skin or seed residues.
Take the soaked bread crumb with water and vinegar and squeeze it well with your hands, gradually add it to the blender cup, also add the previously blended and strained vegetables, blend again intermittently for a few minutes until you reach the desired consistency of the gazpacho.
Place it in the refrigerator for a few hours before serving. After resting in the fridge, take out the gazpacho, adjust the salt and serve it very cold in a glass or bowl, add the toasted bread croutons and, if you like, small pieces of cut vegetables.
How to store gazpacho
It keeps in the refrigerator for 2/3 days.
