When you are facing the heat of the Andalucian summer there is no greater refreshment than one of the regions many chilled soups. Yesterday I covered my personal favourites – Salmorejo cordobés, but today I am focusing on perhaps the most famous chilled soup of all Gazpacho Andaluz. A fabulous chilled soup made out of beautifully ripe tomatoes, cucumber, green pepper, and onion.
Ingredients for Gazpacho Andaluz
1 kilo of ripe tomatoes
Italian type 1 green pepper (about 60 grams)
1 cucumber (about 250 grams)
1 piece of onion (about 100 grams)
1 clove of garlic
3 tablespoons olive oil
White wine vinegar (amount to taste, I use 6 tablespoons because I like it very strong)
1 teaspoon salt
Recipe for Gazpacho Andaluz (for four people):
- Wash the tomatoes, cucumber and bell pepper.
- Get out your blender or food processor. Now you can choose to peel the tomatoes if you wish, personally I leave the skin and seeds intact, but this is just a personal preference. Whatever you decide to cut the tomatoes into pieces and throw them into the mixer.
- Remove the seeds from the bell pepper and slice. Throw it into the food processor.
- Peel the clove of garlic, cut in half lengthwise and remove the center. Put the garlic with the remaining vegetables.
- Take the onion (peeled) and cut it into three or four pieces. Add to the bowl of the mixer.
- Take the cucumber and peel it. Cut it in half and reserve a portion for later. The other cut into four or five pieces and whisk.
- Blend until smooth.
- Now add the salt, oil, and vinegar. I advise you to start with three tablespoons of vinegar, personally I like the taste of vinegar so add around 6 tablespoons. Give five seconds blender test. Rectify salt and vinegar to taste.
- If you have the right consistency gazpacho goes to the next step – if it is a little too thick for your liking add a little cold water. Please note that depending on the water content of the vegetables this amount is not fixed so you have to go slowly adding, mix and see if it is as you like. You also have to keep in mind that if you water too gazpacho taste will be reduced and you may have to add salt and vinegar.
- Place in the fridge and served very cold!
Just before serving place in bowls and dressed in finely chopped onion, cucumber, onion, and tomato – a little bread is also very nice in small pieces. Drizzle with a little olive oil for a truly arty finish. Enjoy on hot days!