Gazpacho Andaluz is a classic dish from the Andalusian region of southern Spain. This chilled tomato-based soup is an ideal dish for hot summer days, providing a refreshing and nutritious option that takes advantage of seasonal vegetables. Traditionally, it is a peasant dish, born out of the need to use stale bread and ripe vegetables. Over time, it has become a symbol of Spanish cuisine, celebrated for its simplicity and depth of flavor.
The combination of ripe tomatoes, cucumbers, bell peppers, onions, and garlic creates a vibrant and flavourful base, while the addition of stale bread adds a unique texture and body to the soup. The extra virgin olive oil and sherry vinegar lend richness and a touch of acidity, balancing the sweet and savory elements. This blend of ingredients showcases the essence of Mediterranean cuisine: fresh, healthy, and bursting with flavour.
Gazpacho Andaluz (Chilled Spanish Tomato Soup) (Serves 4)
Ingredients:
- 1 kg ripe tomatoes, cored and chopped
- 1 small cucumber, peeled and chopped
- 1 red bell pepper, cored and chopped
- 1 green bell pepper, cored and chopped
- 1 small red onion, chopped
- 2 garlic cloves, minced
- 75g stale white bread, crusts removed, torn into pieces
- 4 tbsp extra virgin olive oil
- 2 tbsp sherry vinegar
- 500ml cold water
- Sea salt and freshly ground black pepper
- Ice cubes (optional, for serving)
Garnish:
- Diced cucumber
- Diced red bell pepper
- Diced green bell pepper
- Diced red onion
- Extra virgin olive oil
- Fresh basil leaves, chopped (optional)
Equipment:
- Blender or food processor
- Ladle
Instructions:
1. **Preparation**:
- Core and chop the tomatoes.
- Peel and chop the cucumber.
- Core and chop the red and green bell peppers.
- Chop the red onion and mince the garlic.
- Place the torn bread in a bowl with a little water to soften.
2. **Blending**:
- In a blender or food processor, combine the tomatoes, cucumber, red and green bell peppers, red onion, garlic, and softened bread.
- Blend until the mixture is smooth and well-combined.
3. **Straining**:
- Pass the blended mixture through a fine mesh sieve into a large mixing bowl, pressing with the back of a ladle to extract as much liquid as possible. Discard the solids.
4. **Seasoning and Chilling**:
- Stir in the extra virgin olive oil and sherry vinegar.
- Gradually add the cold water, stirring until you achieve the desired consistency. The soup should be smooth and slightly thick.
- Season with sea salt and freshly ground black pepper to taste.
- Cover and refrigerate for at least 2 hours until thoroughly chilled.
5. **Serving**:
- Before serving, stir the gazpacho well.
- Ladle the chilled soup into bowls, or glasses. Add a few ice cubes if you want it extra cold.
6. **Garnishing**:
- Garnish each bowl with the diced cucumber, red bell pepper, green bell pepper, and red onion.
- Drizzle with a little extra virgin olive oil.
- Optionally, sprinkle with freshly chopped basil leaves for added freshness.
Gazpacho Andaluz is more than just a soup; it’s a taste of Andalusian culture and tradition. This luxurious version, prepared with high-end techniques, brings out the best in each ingredient, resulting in a smooth, refreshing, and flavourful dish. Whether served as a starter or a light main course, this chilled soup is sure to impress with its vibrant colors and refreshing taste. Perfect for a summer day, Gazpacho Andaluz is a celebration of simplicity and quality, offering a delightful culinary experience that transports you to sunny Spain. Enjoy!
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