Authentic Gazpacho Andaluz
A refreshing, silky-smooth cold tomato soup originating from the southern Spanish region of Andalusia.
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Ingredients
- 1 kg Ripe Roma tomatoes
- 1 medium Green Italian frying pepper (Cubanelle)
- 1/2 medium Cucumber (peeled)
- 1/2 medium Small white onion
- 1 clove Garlic clove
- 100 ml Extra virgin olive oil
- 2 tbsp Sherry vinegar (Vinagre de Jerez)
- 50 g Stale white bread (crusts removed)
- 1 tsp Sea salt
- 100 ml Cold water(optional)
Instructions
- 1
Wash all vegetables thoroughly and remove any stems or seeds from the pepper.
- 2
Roughly chop the tomatoes, pepper, cucumber, and onion into chunks.
- 3
Place the chopped vegetables, garlic, and bread in a high-speed blender.
- 4
Blend on high until the mixture is completely liquefied and starting to look orange-pink.
- 5
With the blender running on a lower speed, slowly drizzle in the extra virgin olive oil and sherry vinegar to emulsify.
- 6
Season with salt and pass the mixture through a fine-mesh sieve (chinoise) to remove any remaining skins or seeds for a silky texture.
- 7
Taste and adjust salt or vinegar if necessary; add a splash of cold water if the consistency is too thick.
- 8
Chill in the refrigerator for at least 2 hours before serving in bowls or glasses.
Nutrition per Serving
245
Calories
3g
Protein
18g
Carbs
19g
Fat
4g
Fiber
7g
Sugar
590mg
Sodium
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