Andalusian Gazpacho

Andalusian Gazpacho is a fresh and tasty dish, perfect for summer. Here’s how to prepare this delicious cold soup of Spanish origin with an Italian twist.

Ingredients

• 1 kg of ripe and fleshy tomatoes
• 1 red pepper
• 1 cucumber
• 1 small onion
• 1 clove of garlic
• 2-3 tablespoons of red wine vinegar (or you could use a good balsamic vinegar of Modena for an Italian touch)
• 50 ml of extra-virgin olive oil
• Salt to taste
• Pepper to taste
• 1 piece of stale bread (optional, to give body)

Preparation

1. Start by washing the tomatoes, bell pepper, and cucumber thoroughly. Peel the onion and garlic.
2. Cut the tomatoes into pieces, removing the stem part. Clean the bell pepper by removing the stem, seeds, and the internal white filaments, and chop it into pieces. Also, cut the cucumber into small pieces after peeling it if you prefer.
3. Put the tomatoes, bell pepper, cucumber, coarsely chopped onion, and garlic in a blender. If you decide to use the bread, soak it in water and squeeze it well before adding it to the blender.
4. Blend all the ingredients until you get a smooth mixture.
5. Add the vinegar, a pinch of salt, a grind of pepper, and the extra-virgin olive oil. Blend again to mix all the ingredients well.
6. At this point, the gazpacho can be strained through a sieve to obtain a smoother texture, but this step is optional.
7. Taste and adjust for salt, pepper, or vinegar if necessary.
8. Let it cool in the fridge for a few hours before serving.

To make the gazpacho even more interesting, you might add a touch of basil or fresh mint for a more Mediterranean flavor.

Gazpacho can be served with various garnishes: toasted bread croutons, pieces of fresh vegetables (such as bell pepper, cucumber, onion), or even a drizzle of balsamic cream to intensify the flavor.

Curiosities

Gazpacho is a versatile recipe that allows for numerous variations. Some versions include the addition of fruit, such as strawberries or watermelon, for a sweet and original touch.