Gazpacho is one of the most iconic Spanish dishes and Gazpacho Andaluz is the most famous of all the different types of gazpachos. Gazpacho Andaluz is a cold summer soup, sometimes referred to as a liquid salad by those unfamiliar with it, made primarily with tomato, garlic, cucumber, peppers, onion, olive oil, and vinegar. Not only is Gazpacho a perfect and easy-to-make chilled dish when temperatures reach scorching numbers during the summer, but it’s also a great raw, vegan, and gluten-free option!
Just as with most types of cooking, the quality of ingredients used in your gazpacho is essential; the Spaniards have a phrase, “con mal vinagre y peor vinagre, no puede hacerse buen gazpacho” meaning with bad vinegar and worse olive oil, a good gazpacho cannot be made. Learn how to prepare an authentic Andalucian gazpacho in thirty minutes by following the recipe below.
Servings: 4-5 people
2 ½ pounds of ripe tomatoes, chopped and peeled
1 cup of chopped green or purple bell peppers
1 medium size cucumber, chopped and peeled
¼ cup of chopped sweet onion
1 garlic clove, minced
4 tablespoons of extra-virgin olive oil
4 teaspoons of sherry vinegar
salt and ground black pepper to taste
When the skin begins to crack, remove the tomatoes from the boiling water and place them in a bowl of ice water.
In order to give your gazpacho a smooth texture, the skins must be taken off the tomatoes. The easiest way to peel the skin off a tomato is to blanch them first. To start the process, slice a shallow "X" in the bottom of each fruit with your knife.
Next, place a pot of water to boil on the stove and prepare a bowl of ice water large enough to fit all the tomatoes.
Working in batches, drop several tomatoes into the boiling water. Cook until you see the skin starting to wrinkle and split, usually after 45 to 60 seconds, then lift the tomatoes out with a slotted spoon and empty them into the ice water. Continue with the rest of the tomatoes, transferring the cooled tomatoes from the ice water to another mixing bowl as they cool.
Now, use your hands to strip the peels from the cooled tomatoes in the bowl. Once peeled slice the tomatoes into quarters.
Working in batches again as needed, in a blender or a food processor, puree the tomatoes, bell peppers, cucumber, onion, and garlic until the texture of the soup turns silky. Add the olive oil, vinegar, salt, and pepper and puree again until you reach your desired consistency. If you like your soup thinner, feel free to add water at this stage.
Finally, pour the gazpacho into serving bowls or a large pitcher and refrigerate it for several hours - until thoroughly chilled.