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Andalusian gazpacho recipe

Andalusian gazpacho recipe


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  • Recipes
  • Dish type
  • Soup
  • Chilled soup
  • Gazpacho

There is nothing better on a hot summer day than gazpacho.

3 people made this

IngredientsServes: 4

  • 6 ripe large tomatoes
  • 1 green pepper
  • 1 yellow pepper
  • 1 fresh chilli
  • 1 cucumber
  • 1 garlic clove
  • 1 large mild onion
  • 4 tablespoons olive oil
  • 3 tablespoons cherry vingegar
  • salt and freshly ground black pepper to taste

MethodPrep:15min ›Ready in:15min

  1. Wash and chop veg. If you like, you can blanch the tomatoes to remove the skins, the gazpacho will be smoother that way but it is not absolutely necessary. Set aside a few fine strips of peppers and cucumber to garnish.
  2. Puree the rest of the veg in your blender. Add olive oil, vinegar and salt. Cover and refrigerate till well chilled.
  3. Add pepper to taste and serve garnished with peppers and cucumber.

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Reviews & ratingsAverage global rating:(2)


Classic Andalusian Gazpacho

A fruity Spanish olive oil, preferably from Andalusia, is important, as is a good sherry vinegar, preferably aged. Both can be found at specialty groceries or mail-ordered. If you can spare the time, garnish the gazpacho with tiny bread croutons fried in olive oil.

Ingredients

Four 1-inch-thick slices day-old coarse country bread from a round loaf, crusts removed, torn into small pieces

3 pounds ripest, most flavorful tomatoes possible, washed and quartered (do not use beefsteak tomatoes)

4 tablespoons good-quality sherry vinegar, preferably aged

Small pinch of cumin seeds or ground cumin

2 firm medium-sized Kirby (pickling) cucumbers, peeled

1 medium green bell pepper, cored and seeded

1 medium red bell pepper, cored and seeded

One quarter of a medium red onion, peeled

1/2 cup fragrant, fruity extra-virgin Spanish olive oil, preferably from Andalusia

1/2 cup bottled spring water, or more to taste

2 to 3 tablespoons each finely diced cucumbers, peeled green apples, slightly underripe tomatoes, and green bell peppers

Slivered young basil leaves

Instructions

1. Place the bread in a large bowl, and squeeze out the seeds and some of the juice from the tomatoes over it. Crumble and massage the bread with your fingers. Add 1 tablespoon of the vinegar and let it soak for 5 to 10 minutes.

2. Using a mortar and pestle, pound the garlic to a paste with the cumin and 1/2 teaspoon of salt.

3. Transfer the bread mixture to a food processor along with the garlic paste, and process until completely smooth. Leave this mixture in the food processor while preparing the next step.

4. Chop the tomatoes, cucumbers, red and green peppers, and onion into medium dice. Place the vegetables in a bowl, stir in three large pinches of salt, and let stand for 15 minutes so that the tomatoes throw off some liquid.

5. Working in three batches, process the vegetable mixture in a food processor until as smooth as possible, adding a third of the olive oil to each batch. (The first batch will be processed with the bread mixture.) Transfer each finished batch to a sieve set over a large bowl.

6. Pass the gazpacho through a sieve, pressing on it with the back of a wooden spoon. Whisk in the remaining 3 tablespoons vinegar and the water. Adjust salt to taste. Chill the gazpacho for at least 3 hours before serving. (If making the gazpacho a day ahead, add the garlic 2 to 3 hours before serving, lest it overwhelm the other flavors.) Serve in glass bowls or wine glasses, with the suggested garnishes.

Adapted from The Greatest Dishes: Around the World in 80 Recipes © 2004 by Anya Von Bremzen. Published by HarperCollins.


Andalusian Tomato and Bread Soup (Salmorejo)

If peak-season, perfectly ripe tomatoes are available, use them in this simple but richly flavored, no-cook chilled soup, a spin on gazpacho from Andalucia, in southern Spain. Campari or cocktail tomatoes also are a good choice, as they are dependably sweet year-round. Excellent results also require high-quality extra-virgin olive oil, so make sure the oil you use does not have bitter or harsh notes. Bread helps thicken the soup and gives it its creamy consistency choose a crusty, country-style loaf with a relatively soft interior so the bread blends easily into the soup, but remember to remove the crust. To keep the soup chilled for as long as possible at the table, we like to refrigerate the serving bowls.


Steps to Make It

The easiest way to peel tomatoes is to boil water in a medium saucepan. As soon as the water boils, turn off heat and place the tomatoes in the hot water for 1 minute. Carefully remove hot tomatoes. The skin will rub off easily.

Soak the bread in a few tablespoons of water. Gently remove and squeeze dry.

Place the tomatoes, bread, cucumbers, onions, garlic, and pepper in a blender. Blend until the mixture is smooth. All the ingredients may not fit at one time, so you may have to fill the blender several times.

Add the vinegar and pulse until it is completely incorporated.

Optionally, you can strain the gazpacho at this step. This will give it a smoother texture. Some people prefer their gazpacho slightly chunky—it's a matter of personal taste.

Add the extra virgin olive oil little by little, while the blender is running until completely incorporated.

Once the gazpacho is completely blended, pour it into a large non-metallic bowl. Season with additional vinegar and add salt and pepper to taste. Mix well, cover and refrigerate for at least 1 hour.

Garnish each serving with the chopped vegetables, croutons, and egg if desired.


Andalusian garden gazpacho

Thursday is the feast of San Juan in my part of the world, a celebration of the start of summer that also traditionally marks the beginning of the gazpacho season. And just in time: My gazpacho garden is about to bear fruit.

Summer’s sun is turning the tomatoes crimson. They’ll soon be gloriously ripe and sweet. I’ve got the first crinkly, thin-skinned green peppers and fat cucumbers, as well as the onions and garlic harvested earlier. A jug of my own extra-virgin olive oil, a chunk of stale bread and tangy lemon juice complete the ingredient list for the season’s first gazpacho.

The recipe is ever so simple. I whirl the ingredients in a blender, sieve out the bits of skin and tomato seeds, thin the gazpacho slightly with cold water, then pour it into a tall glass and serve it neat -- no restaurant-style garnishes. My garden gazpacho is the perfect antidote to an Andalusian summer. Cool and refreshing, it’s a light lunch or an afternoon pick-me-up.

Gazpacho, in southern Spain, is older than tomatoes. It probably derives from a Roman dish, a simple gruel of bread and oil. The name “gazpacho” may come from the Latin caspa, meaning fragments or little pieces, referring to the bread crumbs that are an essential ingredient. The Moorish-Arabic influence is evident too, especially in some of the variations on the basic theme, such as a white gazpacho made with ground almonds.

None of those forerunners of gazpacho contained tomatoes, considered basic today. That’s because tomatoes were unknown in Spain until after the discovery of the New World.

Gazpacho belongs especially to Andalusia, southern Spain. Here day laborers working on big estates, in vineyards, olive plantations, citrus groves, wheat fields or cork forests received rations of bread and olive oil for their meals. Bread soaked in water made a simple soup, to which was added oil, garlic and salt for flavor, plus whatever fresh vegetables were available -- tomatoes, peppers and cucumbers in the summer. Everything was pounded together in a mortar or dornillo, a large wooden bowl.

Gazpacho provided nourishment, quenched the thirst and sustained a body working in the hot sun.

From these peasant beginnings, gazpacho has become quite the cosmopolite, appearing on the menus of sophisticated restaurants in many parts of the world. Recipes from abroad sometimes call for tomato juice, beef broth, ketchup or chile-hot salsa. Unfortunately, something is lost in the translation -- namely, the freshness of gazpacho made with raw ingredients.

This is not to say that you can’t experiment with the basic gazpacho. For instance, chopped basil -- which no self-respecting Andalusian housewife would add to gazpacho -- is a nice addition, and a dash of piquant Tabasco adds pizzazz.

Innovative chefs have had some fun with gazpacho, foaming it, gelling it, adding luxury ingredients such as shrimp and lobster. Chef Dani Garcia (his Marbella restaurant, Calima, has one Michelin star and his tapas venture, La Moraga, will open in Manhattan this year), makes a cherry gazpacho garnished with a drift of queso fresco “snow.”

Jose Andres, chef of the Bazaar restaurant in Los Angeles, attributes his very authentic gazpacho recipe to his wife, Patricia, who is from Andalusia. He jazzes it up by using yellow and green tomatoes in place of red ones. He also specifies sherry vinegar to give the soup its tang and, in one version, a bit of sweet oloroso sherry to balance the tartness.

If there is a single essential ingredient in gazpacho it is extra-virgin olive oil. The oil contributes flavor and, in combination with bread, turns the cold soup into a thick, creamy emulsion. Raw tomato puree is a reddish-pink in color, but the olive oil-bread emulsion turns it a pale, creamy orange.

Add even more bread in proportion to the tomatoes and omit the water and you achieve a thick gazpacho “cream,” called salmorejo or porra. Salmorejo is served in individual ramekins as a starter, garnished with thin strips of Serrano ham and chopped hard-cooked egg. It also makes a great party dip, accompanied by breadsticks and vegetable dippers.

The basic oil and bread emulsion is also the starting point for white gazpacho, such as ajo blanco con uvas, literally, “white garlic with grapes.” Made with ground almonds, garlic, bread, olive oil and vinegar and garnished with grapes, this cold soup comes from the rich Moorish-Arabic heritage. More than the sum of its parts, ajo blanco is both unusual and delicious.

Another white gazpacho, made with pine nuts instead of almonds, is thickened with egg. And, for a non-traditional gazpacho, I use pureed avocados for the soup, with a garnish of diced tomatoes.

Speaking of garnishes, anyone who has visited Spain in the summer has likely sampled restaurant gazpacho, which usually is served accompanied with little dishes of chopped onions, peppers, cucumbers, tomatoes and croutons.

One year, when my garden produced an abundance of cucumbers, I invented a cucumber granita to garnish the gazpacho. Other authentic touches are sprigs of mint, chopped egg, chopped apple or melon. Flavorings are few -- salt, but no pepper -- garlic, cumin, sometimes sweet paprika -- but never hot chile.

How cold is a cold soup? Gazpacho in the fields was made with cool spring water. Even today, purists won’t put gazpacho in the fridge, as chilling damps down the sweetness and fragrance of fresh-picked tomatoes. I serve gazpacho, made with cold water, without further chilling -- but I refrigerate what’s left for enjoying at a later time. White gazpacho also can be served either room temperature or chilled.

I serve gazpacho in ceramic bowls, in mugs or, if diluted, in glasses. Think of it as “liquid salad,” to be served as a starter or alongside a main course.

Gazpacho goes especially well with fried fish, with omelets or with foods from the grill. It’s often served as a merienda, an afternoon pick-me-up or snack. I put chilled gazpacho in a Thermos to take on picnics, easy to serve in paper cups. Gazpacho or ajo blanco shooters are great tapa party fare.

A Spanish refrain says, " De gazpacho no hay empacho”: There’s never too much gazpacho.

While my tomatoes are in season, I’m happy to serve gazpacho every day. By the end of summer, when the tomatoes are gone, I’ll be gathering almonds and cutting grapes to make ajo blanco. And, in the winter, there’s hot gazpacho with sour oranges -- but that’s another story.


Traditional Gazpacho

6 large ripe tomatoes, cored and roughly chopped

2 cucumbers, peeled, seeded and roughly chopped

1 red pepper, seeded and roughly chopped

½ large red onion, peeled and roughly chopped

2 cloves of garlic, roughly chopped

¼ cup extra-virgin olive oil

1 tablespoon Worcestershire sauce

3 day-old rolls, cubed or broken into pieces (about 3 cups)

2 tablespoons chopped cilantro

In a large pot, combine all ingredients and puree with a food processor, blender or hand-held immersion blender. Pour the mixture through a fine strainer to remove the excess vegetable skin and pulp. This will ensure your gazpacho achieves the best consistency.

Refrigerate soup for at least 24 hours for best flavor. Serve very cold and garnish with chopped cucumber and extra-virgin olive oil.

Other garnish ideas: Sliced avocado, diced red onion or diced yellow tomatoes for contrast.


Authentic Spanish Gazpacho Recipe ¨Gazpacho Andaluz¨

Summer is here and the temperatures are finally starting to rise up. To beat the heat, there´s nothing better than a bowl of refreshing gazpacho. In this post, I will show you how to make the Authentic Spanish Gazpacho Recipe.


This is the gazpacho they serve to you in Andalucia, in beautiful southern Spain. Made with a handful of the most basic ingredients, effort-less to to put together and packed with an amazing & refreshing flavor.


In the authentic gazpacho, onions are not added into the soup. However, you can garnish with some diced onions as I did, and as many places do in Andalucia. This adds a beautiful crunch to the soup.


TIPS & TRICKS to make this Recipe: To make the authentic gazpacho, you want to use roma tomatoes. But you can use any tomatoes you can find. Just make sure they are as ripe as possible. I also used sherry vinegar here, but you can substitute for red wine vinegar. Make sure to let your gazpacho sit in the fridge for at least 2 hours. You want to serve it as cold as possible.


Key Ingredients & Cookware I used in this Recipe:
BLENDER
EXTRA VIRGIN SPANISH OLIVE OIL
SHERRY VINEGAR
SPANISH SEA SALT

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A drizzle of olive oil adds depth to salmorejo, a creamy chilled tomato soup.

Photos: Albert Stumm (soups on platter) Connie Miller of CB Creatives (Andalusian tomato and bread soup) Styling: Christine Tobin

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The miniature cups coming out of La Salmoreteca look like artistic confections, a rainbow of creamy puddings topped with yellow foam, white powder and what could be flakes of dark chocolate. On closer inspection inside the Mercado Lonja del Barranco&mdasha riverside produce market in Seville converted into a sleek food hall&mdashit’s clear those seemingly sweet treats are in fact updated variations of Spain’s lesser-known tomato-based chilled soup, salmorejo.

Creamier than gazpacho and with less than half the ingredients, salmorejo is no less flavorful despite its humble origins. Traditionally, ripe tomatoes were mashed in a mortar and pestle with stale bread, olive oil, garlic and salt. Chopped hard-cooked egg went on top, along with chunks of cured ham.

The consistency is thick enough to be a crudité dip, but refreshing and silky, with a bright flavor that plays off the salty ham and creamy egg&mdashso much more than the sum of its parts.

At La Salmoreteca, chef Juanjo Ruiz uses fresh country-style bread because day-old bread is too dry. But he warns to use only the crumb and not the crust, or the soup will just taste like bread, and he stresses that the best tomatoes and extra-­virgin olive oil are crucial. The ingredients are then blended to create a smooth emulsion.

Inventive twists on classic salmorejo are served at La Salmoreteca

At Milk Street, we loved the original soup’s creamy simplicity, but we made a few adjustments to intensify the flavor. Flavorful in-season tomatoes are key. When those aren’t available, we found the best alternative was Campari or cocktail tomatoes, which tend to be reliably sweet year-round. And because olive oil plays such a big role, we made sure to pick one that tastes good on its own. A teaspoon of sugar brought out the sweetness of the tomatoes, and a few tablespoons of sherry vinegar balanced the flavor of the olive oil.

After combining most of the ingredients in a blender, we streamed in the oil with it running, which yielded a creamy, smooth emulsion. Tradition reigned with egg and ham as toppings, though we substituted crisped prosciutto for jamón serrano because it’s easier to find.

A final drizzle of olive oil and a garnish of chopped parsley left us with a soup that carried an outsize flavor in a simple recipe. A soup as flavorful and refreshing as a traditional gazpacho, minus much of the work.


Recipe Summary

  • 6 (3/4-inch thick) baguette slices
  • 1 teaspoon olive oil
  • 1 garlic clove
  • 1/4 cup water
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 cup diced baguette
  • 1 pound heirloom tomatoes
  • 3/4 cup peeled, diced cucumber
  • 3 tablespoons diced yellow bell pepper
  • 3 tablespoons diced red onion
  • 1 garlic clove
  • 3 teaspoons olive oil
  • 1/2 lemon
  • Peeled and diced cucumber
  • Diced yellow bell pepper
  • Diced red onion
  • Chopped Italian parsley

Preheat grill to medium-high. Brush baguette slices with 1 teaspoon olive oil grill for 30 seconds on each side. Cut 1 garlic clove in half rub bread with it. Combine water, red wine vinegar, sea salt, and black pepper. Add diced baguette to liquid mixture soak 2-3 minutes. In a blender, combine tomatoes, 3/4 cup peeled, diced cucumber, 3 tablespoons diced yellow bell pepper, 3 tablespoons diced red onion, 1 garlic clove, 3 teaspoons olive oil, and bread mixture until smooth chill. Add juice from lemon. Pour 1/2 cup soup into 6 bowls. Top with 1 slice grilled baguette, peeled and diced cucumber, diced yellow bell pepper, diced red onion, and chopped Italian parsley.


How To Make An Authentic Andalusian Gazpacho

So some people prefer to leave out the crusty white bread, but I think this is a mistake. The bread soaks up so much liquid and makes the final dish so, so creamy. If you really don’t want to add it in, of course you don’t have to, but I do recommend chopping up half a baguette in tossing it into the bowl.

I like to peel my tomatoes for gazpacho as I find it lends to a creamier sauce as well. Simply cut an X into the bottom of the tomato and then pour over some boiling water. I just use my kettle. Then wait a couple minutes and the skin should peel right off. For this gazpacho recipe I use 10 medium tomatoes. Once peeled toss them in the bowl.

Other things that go in the bowl are, 5 Persian cucumbers peeled and chunked. 4 cloves of garlic, smashed. 1/2 of a bell pepper (I used green, but any color will work). 3 spring onions. 1/2 of a yellow onion. Salt and freshly cracked black pepper to taste. And finally, I add in an avocado. Now, the avocado is not traditional so you can leave it out to keep the recipe authentic, but again, I add everything I can to make it as creamy as possible.

Next step, give everything a good massage. And I mean really get in there squeezing and pressing everything together. The bread should practically dissolve, along with some of the tomatoes and avocado.

Let the ingredients rest for a half hour or longer. This is an important step which allows the flavors to meld together.

Finally just add the contents of the bowl into your favorite blender and let it rip. You want to tip in some of the liquid that has pooled in the bottom of the bowl as well to help with the emulsification. Because my blender is small I end up adding ingredients in batches but never fully emptying the blender. This allows for an even and creamy consistency for the gazpacho the whole way through.

I pour the Andalusian gazpacho soup into a bowl along with some freshly toasted slices of baguette. For garnish I sprinkle on some chopped parsley along with some more chopped cucumber. And as usual, serve cold.


Tips on Storage

There are different ways to store your gazpacho according to the weather. If you live in a really hot area or you don&rsquot have much time to wait before eating your soup, it is recommended to serve it portioned.

This means put it on the same plates you are going to serve it, this way every part of the soup will get the same amount of cold and it will cool at the same time.

If you have enough time to let it 3 to 5 hours on the fridge then you can fridge it on the same bowl where you cook it, and serve it later on each individual plate.

Since this is supposed to be a fresh recipe, it is not recommended to freeze it because most of the refreshing flavors will be gone.

If you enjoyed this recipe, make sure to check out our chunky gazpacho recipe from Spain.



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