Classic Andalusian Gazpacho
Classic Andalusian gazpacho is a chilled, no-cook soup blended from ripe tomatoes, cucumbers, bell peppers, garlic, olive oil, and vinegar. The key is letting the blended soup rest in the refrigerator for at least an hour so the flavors deepen and meld. Naturally vegan and gluten-free, it takes about 15 minutes to prepare and serves well as a light lunch or first course on warm days.
Equipment
- 1 High-powered blender
- 1 Fine-mesh sieve (optional)
- 1 Mixing bowl
- 1 Knife
- 1 Cutting board
Ingredients
Gazpacho Base
- 2 lbs ripe tomatoes such as Roma or vine-ripened, cored and chopped
- 1 medium cucumber peeled and diced, preferably seedless (English variety)
- 1 small red bell pepper seeded and chopped
- 1 small green bell pepper seeded and chopped
- 1 small red onion roughly chopped
- 2 cloves garlic peeled
- 3 tablespoons extra virgin olive oil use high-quality, cold-pressed
- 2 tablespoons sherry vinegar or red wine vinegar as a substitute
- 1 teaspoon sea salt or to taste
- ¼ teaspoon freshly ground black pepper or to taste
- ½ cup filtered water adjust for consistency
Optional Garnishes
- 2 tablespoons diced cucumber
- 2 tablespoons diced tomato
- 1 tablespoon extra virgin olive oil for drizzling before serving
Instructions
- Prepare the vegetables: In a large bowl, add chopped tomatoes, cucumber, bell peppers, onion, and garlic. Sprinkle with salt to begin releasing moisture and enhancing flavor.
- In batches if necessary, add the vegetable mix to a high-powered blender. Add olive oil, vinegar, black pepper, and water. Blend until silky smooth (1–2 minutes per batch) until the mixture is emulsified and creamy.
- Optional straining: For a velvety finish, pass the blended gazpacho through a fine-mesh sieve into a large bowl, pressing with a spatula to extract liquid and discard solids. This step enhances elegance in presentation.
- Cover and refrigerate for at least 2 hours, or up to 24 hours, to allow flavors to harmonize and soup to cool thoroughly.
- Garnish and serve: Stir the gazpacho before ladling into bowls. Top with diced cucumber, tomato, and a drizzle of olive oil. Serve chilled.
Notes
- For a heartier twist, add diced avocado or vegan croutons just before serving.
- Use very ripe tomatoes: Flavor is critical here—bland tomatoes will result in a lackluster gazpacho.
- If sherry vinegar isn’t available, red wine vinegar is a great substitute, though a pinch of sugar may be needed to balance acidity.
Nutrition
Calories: 196kcalCarbohydrates: 16gProtein: 3gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 600mgPotassium: 752mgFiber: 4gSugar: 9gVitamin A: 2589IUVitamin C: 75mgCalcium: 48mgIron: 1mg
Tried this recipe?Rate this recipe !
