Refreshing, thirst-quenching and especially delicious, gazpacho Andaluz is one of my favorite summer recipes. This is a cold soup from southern Spain. Quick to prepare, it is perfect for filling up with vegetables. Its beautiful color will add a nice touch to your summer tables. Even skeptics of the soup will be convinced!In the traditional recipe bread is added to thicken the gazpacho texture, which is then watered down prior to serve. In this recipe, no bread nor water are used, the texture is thick enough with vegetables only.
Fill up on antioxidants, vitamins and trace elements with this sunny vegetable soup! You can serve it both as an aperitif in shot glasses, as well as a starter or main dish for a light, fresh meal. Olé!
Yield: 1 liter (2-8 servings)
- 1 kg ripe tomatoes
- 1/2 cucumber
- 1 red chilli
- 1 onion
- 1-2 cloves garlic
- 4 tbsp olive oil
- 4 tbsp sherry / white wine vinegar
- 1 tsp salt
- Wash the vegetables.
- Cut into coarse dice.
- Blend until getting a smooth texture.
- Gradually add oil, the vinegar and salt.
- Taste, adjust the seasoning if necessary.
- For a smoother texture, sieve the soup (optional). You can also dilute with a little water if you want a more liquid gazpacho.
Gazpacho keeps up to three days in the refrigerator. You can serve it with croutons, diced vegetables or ham.
Let me know what you think! Enjoyl!