Andalusian Gazpacho Recipe

I love this gazpacho recipe because it’s a refreshing and vibrant way to embrace fresh summer flavors with minimal effort, making me feel like a culinary mastermind even when I’m short on time. Plus, experimenting with garnishes and a hint of spice is the perfect opportunity to personalize each batch and keep my taste buds thrilled!

Andalusian Gazpacho is so simple, yet so refreshing. At its base, it is a simple, chilled soup made with ripe tomatoes, crisp cucumbers, green bell peppers, and red onions.

But beyond that literal description, its flavor creates a vibrant symphony. Add a drizzle of extra virgin olive oil, and you have the taste of Andalusia—an exquisite balance of healthy fats and antioxidants.

Ingredients

Tomatoes
Vitamins A and C abound in tomatoes, which provide the fresh and tangy flavor that forms the base of the gazpacho.

Cucumber
Cucumbers are a replenishing and low-calorie food.

Their “water content is practically a 100%,” which along with their low-calorie count, makes them an (almost) ideal food for hydration and weight control.

One cup (about 104 grams) of cucumber contains only 16 calories.

Yet they do possess some nutritional value beyond their hydration properties.

Green Bell Pepper
Bell peppers, which are high in vitamin C and other antioxidants, contribute a sweet note to the soup.

Red Onion
Delivers a gentle, sharp bite and a fiber boost with anti-inflammatory effects.

Garlic
Heart health and immunity are strengthened with a spicy flavor profile.

Olive Oil
Consists of healthy monounsaturated fats, contributing richness and smoothness to the dish.

Ingredient Quantities

• 6 ripe tomatoes, cored and roughly chopped
• 1 cucumber, peeled and roughly chopped
• 1 green bell pepper, seeded and roughly chopped
• 1 small red onion, peeled and roughly chopped
• 2 cloves garlic, peeled
• 3 tablespoons red wine vinegar
• 1/2 cup extra virgin olive oil
• 1 tablespoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup cold water
• Bread: 2 slices of stale white bread, soaked in water and squeezed dry
• Optional: 1 small jalapeño or hot pepper, seeded and roughly chopped (for extra spice)
• Garnishes (optional): chopped cucumber, bell pepper, onion, hard-boiled egg, croutons

Instructions

1. Start by taking the stale white bread and cutting it into slices. Next, soak these slices in water until they are softened. After this, take the slices out of the water, and squeeze out any excess liquid before proceeding.

2. In a blender or food processor, mix the tomatoes, cucumber, green bell pepper, red onion, and garlic. Blend until smooth.

3. To the blender, add the soaked bread; the red wine vinegar; the extra virgin olive oil; the salt; and the freshly ground black pepper. If you want to use a jalapeño or another hot pepper for extra spice, add it to the blender now. Blend until fully incorporated and smooth.

4. Slowly introduce the cold water into the blender to adjust the consistency to your preference, blending for a short time until mixed.

5. Sample the gazpacho and make sure the seasoning is right. If it needs salt, vinegar, or even water to come up to your ideal preference, by all means, go for it.

6. When the gazpacho attains the taste and thickness you like, pour it into a large bowl or pitcher.

7. Cover the bowl or pitcher with plastic wrap or a lid and refrigerate for at least 2-3 hours to let the mixture chill and the flavors meld.

8. Prior to serving, stir the gazpacho well. If it appears too thick after chilling, you can add a little bit more cold water and adjust the seasoning again.

9. Bowls or glasses can be used to serve the gazpacho. You may choose to garnish them with optional toppings for texture and flavor: diced cucumber, chopped bell pepper, minced onion, hard-boiled egg, or croutons.

10. Delight in your chilled Andalusian Gazpacho, ideal for a sizzling day or as a spicy prelude to a feast!

Equipment Needed

1. Cutting board
2. Knife
3. Bowl (for soaking bread)
4. Blender or food processor
5. Measuring spoons
6. Measuring cup
7. Large bowl or pitcher
8. Plastic wrap or lid
9. Spoons (for tasting)
10. Bowls or glasses (for serving)

FAQ

• What is the best type of tomato to use for Andalusian Gazpacho?– The best tomatoes are ripe, high-quality ones, such as plum or vine-ripened tomatoes, for their sweet, rich flavor.
• Can I make gazpacho ahead of time?– Yes, a day-in-advance gazpacho can be made. This lets the flavors meld and develop, which means that the taste is Enhanced.
• How do I achieve a smooth texture in gazpacho?Blend all the components until they are perfectly uniform and smooth. If you desire an even silkier end product, you can pass the resulting mixture through a fine sieve.
• Is gazpacho served hot or cold?Traditionally, gazpacho is served cold, rendering it a refreshing dish—particularly in summer months.
• Can I adjust the spice level in this gazpacho?– Of course, the optional jalapeño or hot pepper may be adjusted or omitted altogether to control the level of heat in the dish.
• What can I serve with gazpacho for garnish?– For enhanced texture and taste, you can top it with diced cucumber, bell pepper, red onion, croutons, or a slice of hard-boiled egg.
• How long does homemade gazpacho last in the fridge?– If kept in an airtight container stored in the refrigerator, it can last 3-4 days.

Substitutions and Variations

Canned whole tomatoes (drained) are an easy substitute for fresh tomatoes.
Use apple cider vinegar or sherry vinegar as substitutes for red wine vinegar.
Olive oil, regular: Substitute with extra virgin olive oil or avocado oil.
Stale white bread: Substitute with whole-grain bread or gluten-free bread as needed.
Onion, red: Substitute with white onion or shallots if you prefer a milder flavor.

Pro Tips

1. Select High-Quality Ingredients Use the freshest, ripest tomatoes you can find, as they are the star of the gazpacho. The quality of the olive oil also makes a significant difference, so opt for a good extra virgin variety.

2. Balance the Flavors Taste as you go when adjusting the seasoning, especially after blending in the vinegar and olive oil. The vinegar should provide a subtle acidity, cutting through the sweetness of the tomatoes without overpowering the dish.

3. Chill for Melding Flavors Allow the gazpacho to chill for a minimum of 2-3 hours, or even overnight, to let the flavors meld beautifully. This resting time is crucial for developing deeper, more integrated flavors.

4. Strain for Smoothness For an ultra-smooth texture, consider straining the gazpacho through a fine-mesh sieve or cheesecloth after blending. This step is optional but can enhance the velvety consistency.

5. Customize with Garnishes Don’t skip the garnishes! They not only add visual appeal but also provide a delightful textural contrast. Experiment with different combinations like diced veggies, croutons, or even a drizzle of olive oil for a finishing touch.