Andalusian Gazpacho

Introduction to Andalusian Gazpacho

Andalusian Gazpacho is a classic cold soup hailing from the southern region of Spain, specifically Andalusia. Esteemed for its refreshing qualities, it is the perfect antidote to the heat of Spanish summers. Traditionally consumed by farmers and field workers, this humble dish has grown in stature to become a staple of Spanish cuisine, beloved for its rich, robust flavors and nutritious benefits.

The history of Andalusian Gazpacho dates back centuries, with roots believed to be influenced by the ancient Moors who occupied the region. Initially, it was a simple concoction of bread, garlic, olive oil, vinegar, and water. Over time, the soup evolved to incorporate fresh vegetables such as tomatoes and peppers, aligning with what many recognize today.

Ingredients

• Tomatoes - 1 kg, ripe and juicy
• Cucumber - 1, peeled and chopped
• Green Bell Pepper - 1, deseeded and chopped
• Red Bell Pepper - 1, deseeded and chopped
• Onion - 1 small, roughly chopped
• Garlic - 2 cloves, minced
• Olive Oil - 100 ml
• Sherry Vinegar - 3 tbsp
• Bread - 100 g, stale and crusty
• Water - as needed, chilled
• Salt - to taste
• Black Pepper - to taste

Preparation Steps

1. Preparing the Bread

Place the stale bread in a bowl and cover with a little water to soak. This step helps soften the bread, making it easier to blend into a smooth texture later.

2. Chopping the Vegetables

Dice the tomatoes, cucumber, and both bell peppers. Ensure the pieces are manageable for your blender. Chop the onion and garlic as well.

Cooking Process

1. Blending Ingredients

Add the soaked bread to a blender. Follow with the chopped tomatoes, cucumber, green bell pepper, red bell pepper, onion, and garlic. Add the olive oil and sherry vinegar. Blend until you achieve a smooth mixture.

2. Seasoning

Season the gazpacho with salt and black pepper to taste. You can adjust the seasoning as needed after blending. If the mixture is too thick, add some chilled water to loosen it up.

3. Chilling the Gazpacho

Transfer the mixture to a large bowl or pitcher and chill in the refrigerator for a minimum of 2 hours. This chilling process allows the flavors to meld beautifully, enhancing the taste of the soup.

Enjoying Andalusian Gazpacho

Once chilled, serve the gazpacho in bowls or glasses, garnished with diced vegetables or a drizzle of olive oil. This dish is perfect for lunch on a warm day, paired with a slice of crusty bread or a light salad. For an authentic Spanish experience, accompany your gazpacho with a few olives and a refreshing glass of white wine.