Nutrition Facts
6 servings
6
Recipe for Authentic Andalusian Gazpacho
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The recipe for authentic gastronomic Andalusian Gazpacho, a cold Spanish and Mediterranean soup! This recipe for the best gazpacho is, however, super easy to make!
Ingredients
2 Red bell pepper
2 Green bell pepper
2 Cucumber
5 Firm fleshed tomato
2 Stale bread
3 White wine vinegar
1 Onion
1 clove Garlic
1 Olive oil
Salt
Mineral water
Ice cube
Directions
1
Mixing the ingredients In a bowl, soak the stale bread in vinegar. Wash the vegetables, peel the tomatoes and cucumbers, and optionally the peppers if desired (in the original recipe, the peppers are not peeled, but I find it more pleasant not to have small pieces of pepper skin in the gazpacho!).
2
Peel and germinate the garlic clove, then chop all the vegetables into pieces in a large bowl. Set aside the equivalent of 6 tablespoons of small vegetable cubes for serving, then put all the rest into the bowl of a blender. Blend everything together.
3
Season to your liking, add the oil, and mix. If the consistency of the gazpacho is too thick, add a little mineral water until you reach the desired consistency. Be careful not to make it too watery.
4
Refrigeration Store it in the refrigerator for at least 3 or 4 hours. When ready to serve, add ice and small pieces of vegetables.
Ingredients
Ingredients
2 Red bell pepper
2 Green bell pepper
2 Cucumber
5 Firm fleshed tomato
2 Stale bread
3 White wine vinegar
1 Onion
1 clove Garlic
1 Olive oil
Salt
Mineral water
Ice cube
Directions
Directions
1
Mixing the ingredients In a bowl, soak the stale bread in vinegar. Wash the vegetables, peel the tomatoes and cucumbers, and optionally the peppers if desired (in the original recipe, the peppers are not peeled, but I find it more pleasant not to have small pieces of pepper skin in the gazpacho!).
2
Peel and germinate the garlic clove, then chop all the vegetables into pieces in a large bowl. Set aside the equivalent of 6 tablespoons of small vegetable cubes for serving, then put all the rest into the bowl of a blender. Blend everything together.
3
Season to your liking, add the oil, and mix. If the consistency of the gazpacho is too thick, add a little mineral water until you reach the desired consistency. Be careful not to make it too watery.
4
Refrigeration Store it in the refrigerator for at least 3 or 4 hours. When ready to serve, add ice and small pieces of vegetables.
Notes
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mamyleprof
I don't see the connection with the semolina in the introduction. But this recipe is excellent and closely resembles the one that is eaten in Andalusia. -
Benzi
Excellent. To make, to remake. To be savored without moderation, especially when living in a warm climate. Thank you for this delicious recipe. -
cinqsens
I was won over by this gazpacho recipe (true or not) and it was enjoyed to its full value at my home. One regret, I forgot to strain the preparation... My personal touch: I soaked the bread with white vinegar with lemon... A perfect little taste! -
esteponero
Perfect!!!
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