Andalusian gazpacho is a classic of Spanish cuisine and summer recipes without cooking, quickly made with fresh ingredients.
If you’re looking for an original variant of the classic gazpacho, you can try the recipe
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: No cooking
- Cuisine: Italian
- Energy 287.00 (Kcal)
- Carbohydrates 36.47 (g) of which sugars 9.86 (g)
- Proteins 7.40 (g)
- Fat 12.12 (g) of which saturated 1.40 (g)of which unsaturated 1.56 (g)
- Fibers 6.56 (g)
- Sodium 876.15 (mg)
Indicative values for a portion of 11 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 people
- 14 oz ripe fresh tomatoes
- 1/4 green bell pepper
- 1/4 white onion
- 1/2 cucumber
- 1 clove garlic
- 1/2 tsp cumin seeds
- 3.5 oz bread (stale or crusty)
- 1 tbsp red wine vinegar
- to taste water
- to taste salt
- to taste extra virgin olive oil
Tools
- 1 Blender
- 1 Bowl
- 1 Knife
- 1 Cutting board
- 1 Pan
Procedure
The beauty of Andalusian gazpacho is that it’s made with few ingredients and no special preparations, perfect for hot summer days.
First, let’s focus on the spices. Gazpacho uses cumin, and to release its full flavor, I recommend toasting it in a pan without oil or fats to activate its essential oils.
Once the cumin is toasted, set it aside to add to your preparation cold.
If you don’t have cumin, you can flavor the gazpacho with some fresh basil leaves.
If the tomato has a thick skin or if the gazpacho is not blended well, there may be annoying pieces of tomato skin left. To avoid this, put a pot with water on the stove and bring it to a boil, score the tomatoes with a cross on the base, cook in hot water for 20-30 seconds, and then pass them in cold water.
After peeling the tomatoes, put the stale bread in a bowl and add 1 glass of water and 1 tablespoon of red wine vinegar to soften it.
After soaking the bread, cut the tomatoes and bell peppers into pieces and place them in the blender, add the cucumber, cumin seeds, onions, and bread, and turn on the mixer to make the gazpacho creamy.
Remove the inner core from the garlic to make it more digestible and add it to the gazpacho.
Now that the gazpacho is blended and has reached the ideal consistency, taste it, add a drizzle of extra virgin olive oil, salt, and vinegar to find your ideal taste and creamy consistency.
For a perfect gazpacho, I recommend letting it rest in the refrigerator for a few hours so that the flavors of the ingredients can blend together.
Your Andalusian gazpacho is ready!
Plating Tips:
Gazpacho is a beautiful dish with summer colors, serve directly in a bowl with a drizzle of olive oil and a grind of fresh pepper. For an original presentation, you can add some crispy ham slices or homemade garlic croutons.
Wine Pairing for Gazpacho:
I recommend serving gazpacho with a full-bodied red wine such as Montepulciano or Sangiovese.
