Gazpacho “Andaluz”, a cold summer soup

Name: Gazpacho "Andaluz", a cold summer soup
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 4 tomatoes (large ripe ones, I used a mix of tomatoes on the vine and plum tomatoes); 220 gr cucumber (peeled); 1/4 onion; 60 gr green pointed pepper (green sweet Italian pointed pepper (you can also use the red sweet pointed pepper)); 1 slice bread (use only the white part, no crust); 1 clove garlic; 200 ml water; 2 tbl spoon olive oil; 1 tbl spoon vinegar; salt

Gazpacho is a classic one in Spanish gastronomy! This ice-cold soup of raw vegetables contains many vitamins, and is also thirst-quenching and hunger-satisfying…

5 van 3 Stemmen

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Total Time 25

Course Soups, Starter

Cuisine Spanish, Mediterranean

Servings persons

Equipment

blender
sieve

Ingredients

4 tomatoes large ripe ones, I used a mix of tomatoes on the vine and plum tomatoes
220 gr cucumber peeled
1/4 onion
60 gr green pointed pepper green sweet Italian pointed pepper (you can also use the red sweet pointed pepper)
1 slice bread use only the white part, no crust
1 clove garlic
200 ml water
2 tbl spoon olive oil
1 tbl spoon vinegar I used white vinegar, but wine vinegar is also possible. I don't like too much vinegar (which they sometimes use liberally in a restaurant)
salt

Instructions

Remove the skin from the tomatoes. (You can do this easily if you blanch them for a minute in boiling water). Cut them into rough pieces.
Remove the seeds from the pepper and cut into pieces. Peel the cucumber and cut into pieces as well as the onion.
Remove the crust from the slice of bread.
Now add everything together in the blender: tomatoes, bell pepper, cucumber, onion, bread, garlic, water, olive oil, vinegar and a pinch of salt.
Blend everything for a few minutes to a fine soup. Taste and if desired you can add an extra dash of vinegar or some salt.
This soup is often drunk in the summer in a glass, so we're going to pour it through a sieve. With the back of a ladle and circular movements you can push the pulp through the sieve. This way, larger pieces will remain in the sieve.
Pour the soup into a bottle or pitcher, refrigerate and serve cold.
To provide some extra garnish, I cut an extra piece of cucumber and pepper into very fine pieces.

Notes

During the warm summer months, this soup is often drunk from a glass. In Andalusia almost every restaurant has this on its menu. An absolute fixture in Spanish cuisine.

Keyword veggie, cold soup, spanish soup, gazpacho, gazpacho andaluz

Tried this recipe?Let us know how it was!

5 from 3 votes (3 ratings without comment)

Download my E-book

This booklet is my culinary ode to the Mediterranean cuisine; a collection of flavors and aromas that embody my passion for cooking, intended to inspire or enrich both the experienced chef and the home cook with the simplicity and purity of Mediterranean tastes. Easy recipes, accessible to everyone, and with a broad palette of flavors.

Order here

Foodblog
by Patricia

I am Patricia, energetic 40'er, architect, business manager and food blogger. Living in Andalusia but from Flanders - Belgium. Mother of 2 active and creative kids who, together with my husband Geert, form the tasting team of the first order!
Cooking has become a passion. Everything starts with devising an original recipe and that’s when my love for food photography & styling comes across… In my blog you will get to know my healthy Mediterranean fusion cuisine!

Buen provecho!

Nieuwsbrief

Subscribe to our newsletter and stay informed about the latest news and amazing recipes.