This has been my favorite gazpacho recipe since I received issue #7. It's wonderful and simple, and a great way to use those home grown tomatoes and cucumbers! Yum!
Gazpacho Andaluz
Credit: Christopher Hirsheimer
SERVES 4
Probably invented in Seville, gazpacho was originally served at the end of a meal. Though there are many versions of this soup, the traditional, tomato-based Andalusian variety is the one you want on a hot afternoon or warm evening. It's salad in a blender, summer in a bowl.
1 slice country-style bread, about 1" thick, crusts removed
2 small cucumbers, peeled, seeded, and chopped
2 lbs. very ripe tomatoes, seeded and coarsely chopped
1 clove garlic, peeled and chopped
2 tbsp. sherry vinegar
1⁄2 cup extra-virgin olive oil
Salt
Optional garnishes:
1⁄2 green pepper, seeded and finely diced
1⁄2 cucumber, peeled, seeded, and finely diced
1 cup 1⁄2" croutons
1⁄2 small white onion, peeled and finely diced
1 small tomato, seeded and finely diced
1. Soak bread for 1⁄2 hour in a small bowl in water to cover. Squeeze out moisture with your hands.
2. Purée bread, cucumbers, tomatoes, garlic, vinegar, olive oil, and 1 cup water in a food processor until very smooth.
3. Push purée through a coarse sieve with the back of a wooden spoon. Gazpacho should be fairly thin. Season to taste with salt.
4. Chill gazpacho in refrigerator for at least 2 hours. Adjust seasoning. Serve in individual glasses, or in soup bowls with garnishes on the side.
Ratings & Reviews (4)
This is a fabulous recipe. Make it once and it will become your go to recipe. Use a blender instead of a food processor though.
This is a fantastic soup. I don't strain mine through a sieve because I like the rougher texture (and I like saving time). Also, I use the water I soaked the bread for the 1 cup of water called for in the recipe, and I prefer to serve at room temperature. I think this enhances the tomato flavor; just like the advice to not ever refrigerate tomatoes. I've learned that using less than the ripest tomatoes is disappointing.
Huge dinner party hit, with Cab Franc. Vegetable notes in the wine, pairing to die for. Need the garnish for full effect.
Gazpacho Andaluz
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