Andalusian Gazpacho: A Refreshing Spanish Cold Soup Recipe

The sun is beating down, the heat is stifling... What could be better than a cold soup to cool you down? Today, I invite you to escape to Andalusia with an authentic and delicious recipe: Gazpacho ! It's not just a soup, it's a sensory experience, a culinary journey to the sun-drenched flavors of Spain. I still remember my first Gazpacho, enjoyed on a shaded terrace, the heat melting away with every sip. Prepare yourself for a simple yet exquisite delight!

Andalusian gazpacho, a true emblem of Spanish cuisine, is a cold soup made with tomatoes, peppers, cucumbers, and garlic, all blended together for a smooth and refreshing texture. Traditionally served on hot summer days, it offers a burst of freshness and lightness, a welcome respite from the intense heat. Simple to prepare, this recipe will allow even the most novice cooks to successfully create and impress their guests.

Ingredients

Serves 4:

• 1 kg of ripe tomatoes
• 1 green bell pepper
• 1 red bell pepper
• 1 cucumber
• 1 red onion
• 2 cloves of garlic
• 100 ml extra virgin olive oil
• 50 ml of red wine vinegar
• 1 slice of country bread (approximately 40g)
• Salt and freshly ground black pepper to taste
• Water (optional, to adjust the consistency)
• Optional garnish: diced cucumber, cherry tomatoes, fresh basil, croutons

Instructions

1. Preparing the vegetables: Wash and roughly chop all the vegetables. Remove the seeds from the peppers.
2. Blender: Place the tomatoes, peppers, cucumber, onion, garlic, bread, olive oil and vinegar in a blender or food processor.
3. Intensive blending: Blend until you obtain a smooth and homogeneous puree. Add a little water if necessary to achieve the desired consistency.
4. Seasoning: Season generously with salt and black pepper. Taste and adjust the seasoning to your liking. You can add more vinegar for a more acidic note or more olive oil for a creamier texture.
5. Refrigeration: Cover and refrigerate for at least 2 hours, or even overnight, to allow the flavors to fully develop. Gazpacho is best served cold!
6. To serve: Before serving, taste and adjust the seasoning if necessary. Pour into bowls or glasses. Garnish with diced cucumber, halved cherry tomatoes, a few fresh basil leaves, and croutons for an attractive presentation.

Chef's Tips

For a creamier gazpacho , you can add a tablespoon of heavy cream before serving. For a lighter version, use rock water instead of some of the water.

Don't hesitate to experiment ! You can add other vegetables, such as carrots or courgettes, or aromatic herbs like mint or parsley.

For a more intensely flavorful gazpacho , use ripe, high-quality tomatoes. The quality of the ingredients will be reflected in the final taste of your soup.

Conservation

Gazpacho can be kept in the refrigerator for 3 to 4 days in an airtight container.