Best Gazpacho Recipe for an Authentic Andalusian Style Gazpacho from Southern Spain
This is the best gazpacho recipe for an authentic Andalusian style gazpacho from southern Spain of the kind that you’ll find in cities such as Seville. This recipe results in a vibrant orange gazpacho that tastes like a garden salad as a cold summer soup. You can serve this chilled soup with a dense texture so that you can still taste the vegetables or dilute it with water and puree for longer and serve it in a glass. Garnish with finely chopped fresh vegetables. It tastes even better the next day!
Servings: 2 Servings
Calories: 423kcal
Equipment
Ingredients
- 2 slices 50 g stale white bread
- water
- 500 g ripe tomatoes chopped
- 1 small cucumber chopped
- pinch of salt
- 1 small red/green capsicum chopped
- 1 small red onion chopped
- 2 garlic cloves
- 1 tbsp sherry vinegar
- 4 tbsp Spanish extra virgin olive oil
- 1 tsp cumin
- 1 tsp sea salt to taste
- 1 tsp black pepper to taste
Garnish
- finely diced cucumber red capsicum, tomatoes, sprigs of fresh coriander, and a a swirl each of extra virgin olive oil and sherry vinegar.
Instructions
- Soak a couple of slices of stale white bread in water, squeeze out the water and pop it in a blender or food processor.
- Roughly chop the tomatoes and cucumbers, set aside, and sprinkle with a pinch of salt.
- Roughly chop the red/green capsicum, red onion, and garlic cloves, drop those in the blender or food processor.
- Add the tomatoes and cucumbers, sherry vinegar, Spanish extra virgin olive oil, salt and pepper and blend for a minute.
- Taste, and add more salt or pepper to your taste, then blend for 2-3 minutes until smooth. This makes a gazpacho with a dense consistency best served in a bowl; if you prefer a lighter gazpacho to drink out of a class, add water and blend again for another minute.
- Optional: strain if you prefer a smoother silkier soup, or leave as is if you like to taste the texture of the vegetables as we do.
- Chill for an absolute minimum of 30 minutes, but 2-3 hours is even better. The gazpacho will taste even better the next day; if it’s split, just blend it again before serving.
- Ladle the gazpacho out into individual bowls if you’ve opted for a denser texture and garnish, otherwise pour into glasses (garnish optional) and serve immediately.
Nutrition
Calories: 423kcal | Carbohydrates: 35g | Protein: 7g | Fat: 30g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Trans Fat: 1g | Sodium: 1309mg | Potassium: 1056mg | Fiber: 7g | Sugar: 14g | Vitamin A: 2430IU | Vitamin C: 92mg | Calcium: 150mg | Iron: 3mg