Recipe
Classic Andalusian Gazpacho
A traditional Andalusian gazpacho, refreshing and flavorful, made with ripe tomatoes, bell pepper, cucumber and garlic. The perfect cold soup for hot summer days, ready in just minutes.
In brief
A traditional Andalusian gazpacho, refreshing and flavorful, made with ripe tomatoes, bell pepper, cucumber and garlic. The perfect cold soup for hot summer days, ready in just minutes.
4
Servings
Easy
Difficulty
0 min
Total time
Ingredients
Instructions
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1
Wash all vegetables thoroughly. Blanch the tomatoes for 30 seconds, then plunge them into ice water. Peel them, cut into quarters and remove the seeds.
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2
Peel the cucumber and cut it into chunks. Set aside a few small dice for garnish. Wash the bell pepper, remove the seeds and white membranes, then cut it into pieces.
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3
Peel the red onion and garlic. If using stale bread, soak it for a few minutes in a little water and sherry vinegar.
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4
Place all the vegetables in a powerful blender: tomatoes, cucumber, bell pepper, onion, garlic and squeezed bread. Blend for 2 minutes until perfectly smooth.
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5
Without stopping the blender, pour in the olive oil in a steady stream to emulsify. Add the sherry vinegar, season generously with salt and pepper. Taste and adjust the seasoning.
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6
If the gazpacho is too thick, add a little cold water until you reach the desired consistency. Strain through a fine sieve if you want a perfectly smooth texture.
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7
Cover and refrigerate for at least 2 hours so the flavors develop and the soup is well chilled.
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8
When ready to serve, ladle the gazpacho into well-chilled bowls. Garnish with small diced cucumber, bell pepper and croutons. Finish with a drizzle of olive oil and a few basil leaves.
Chef's tips
For an even more flavorful gazpacho, prepare it the day before and let it rest overnight in the refrigerator. If your tomatoes lack flavor, add a pinch of sugar to balance the acidity. In very hot weather, add a few ice cubes directly into the blender for an ultra-fresh result.
Additional information
Gazpacho is undoubtedly the most famous cold soup in the world, and for good reason: originating from Andalusia, this ancestral recipe is a true concentrate of freshness and Mediterranean flavors. Perfect when temperatures soar, it comes together in no time and requires no cooking at all.
The History of Gazpacho
Gazpacho traces its origins to the Andalusian countryside, where farmworkers would blend stale bread with olive oil, vinegar and garlic to create a nourishing and economical soup. It was only after the arrival of the tomato in Europe in the 16th century that gazpacho took on its characteristic red color and the form we know today.
Nowadays, every Andalusian family has their own recipe, passed down from generation to generation. Some add bread to thicken it, while others prefer a lighter, more liquid version. Our recipe strikes the perfect balance, with a velvety texture and a perfectly balanced taste between acidity, sweetness and freshness.
The Secrets of a Perfect Gazpacho
The key to a great gazpacho lies in the quality of the ingredients. The tomatoes must be perfectly ripe, even slightly overripe, as this is when they develop maximum flavor and natural sweetness. In the height of summer, choose field-grown varieties like beefsteak or marmande tomatoes, far more flavorful than those grown out of season.
Olive oil is another essential element. Use a good quality, fruity and slightly peppery extra-virgin olive oil. It adds body and roundness to the gazpacho while giving it that characteristically silky texture. Don't hesitate to add a generous drizzle when serving.
Storage and Serving
Gazpacho keeps perfectly in the refrigerator for 2 to 3 days in an airtight container. It's often even better the next day, once the flavors have had time to meld. Serve it well chilled, in bowls or glasses, garnished with small diced cucumber, bell pepper and garlic croutons for crunch.
For an elegant presentation, add a drizzle of olive oil, a few fresh basil leaves and a pinch of Espelette pepper. Gazpacho can also be served in small glasses as a stunning summer appetizer.
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