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 Classic Andalusian Gazpacho Recipe
Gazpacho is the name of a group of soups made on the basis of three ingredients: bread, garlic and olive oil. Gazpacho is a celebration of summer vegetables: tomatoes, cucumbers, onions and peppers.
Course Children's Food Ideas, Dinner Dishes, First Course Dishes, Lunch Second Breakfast Dishes, Special Food Dishes, Vegetarian Food and Diet
Cuisine Spanish Cuisine
Prep Time 10 minutes
Cook Time 60 minutes
Servings
Ingredients
Course Children's Food Ideas, Dinner Dishes, First Course Dishes, Lunch Second Breakfast Dishes, Special Food Dishes, Vegetarian Food and Diet
Cuisine Spanish Cuisine
Prep Time 10 minutes
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. In summer, all the vegetables needed for this soup are quite affordable.
    In summer, all the vegetables needed for this soup are quite affordable.
  2. Put the tomatoes in a large bowl and pour boiling water over them. After 10 seconds, drain the water, and when the tomatoes cool down, remove the skin from them. Put the bread in a bowl and pour water at room temperature.
    Put the tomatoes in a large bowl and pour boiling water over them. After 10 seconds, drain the water, and when the tomatoes cool down, remove the skin from them. Put the bread in a bowl and pour water at room temperature.
  3. Cut the tomatoes in half, remove the seeds from the halves and discard them in a colander set over the pan to collect the juice. Spoon the seeds into a colander to squeeze out more juice. Peel the cucumber and remove the seeds with a teaspoon. Using a vegetable peeler, peel the peppers, remove the seeds and the shell. Peel the onions and garlic.
    Cut the tomatoes in half, remove the seeds from the halves and discard them in a colander set over the pan to collect the juice. Spoon the seeds into a colander to squeeze out more juice. Peel the cucumber and remove the seeds with a teaspoon. Using a vegetable peeler, peel the peppers, remove the seeds and the shell. Peel the onions and garlic.
  4. Cut all the vegetables into medium pieces.
    Cut all the vegetables into medium pieces.
  5. Put half of all the vegetables, bread, olive oil, vinegar and tomato juice in a food processor or blender, add salt and freshly ground black pepper and chop everything until you get a homogeneous thick soup. Repeat with the remaining ingredients. Pour the soup into a saucepan and refrigerate for about 2 hours.
    Put half of all the vegetables, bread, olive oil, vinegar and tomato juice in a food processor or blender, add salt and freshly ground black pepper and chop everything until you get a homogeneous thick soup. Repeat with the remaining ingredients. Pour the soup into a saucepan and refrigerate for about 2 hours.
  6. Vegetables for garnish, peel and cut into small cubes.
    Vegetables for garnish, peel and cut into small cubes.
  7. Pour the soup on plates, spread all the vegetables from the side dish on top and sprinkle a little olive oil. Serve the side dishes separately so that everyone can add additives.
    Pour the soup on plates, spread all the vegetables from the side dish on top and sprinkle a little olive oil. Serve the side dishes separately so that everyone can add additives.
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