Grandmother’s Andalusian Gazpacho is a delightful and refreshing cold soup, embodying the vibrant and sun-kissed flavors of southern Spain. This traditional dish starts with ripe, juicy tomatoes, meticulously washed and cored, and blended to capture their pure essence. Fresh cucumber, peeled and deseeded, adds a cool, crisp note, while green bell pepper brings a subtle, grassy flavor. The red onion offers a mild sharpness, balanced out by the aromatic garlic cloves. Together, these fresh vegetables are blended with cold water to create a beautifully smooth base.
The mixture is then strained through a fine mesh, ensuring a silky texture by removing any residual solids. This meticulous step is essential in achieving the gazpacho’s characteristic smoothness. Extra virgin olive oil lends a luscious, slightly peppery depth, and red wine vinegar infuses a tangy brightness. Salt and freshly ground black pepper are added to taste, adjusting the seasoning to perfection.
After chilling for a minimum of two hours, the gazpacho reaches its peak, ready to provide a burst of cool refreshment. Served in bowls or glasses, it can be garnished with croutons for a satisfying crunch, diced hard-boiled egg for richness, or a sprinkle of finely chopped parsley or basil to enhance the fresh flavors.
Grandmother’s Andalusian Gazpacho is more than a dish; it’s a tradition, bringing together ingredients in a simple yet harmonious blend, embodying the warmth and vibrancy of Andalusia in every spoonful. This chilled soup is perfect for hot summer days, offering a respite from the heat and a taste of Spain’s culinary heritage.
Ingredients
6 ripe tomatoes
1 cucumber
1 green bell pepper
1 small red onion
2 cloves garlic
3 cups cold water
4 tbsp extra virgin olive oil
2 tbsp red wine vinegar
Salt to taste
Freshly ground black pepper to taste
Croutons (optional for serving)
Diced hard-boiled egg (optional for serving)
Finely chopped fresh parsley or basil (optional for garnish)
Directions
1. Wash and core the tomatoes. Cut them into large chunks and place in a blender.
2. Peel the cucumber, cut it in half lengthwise, remove the seeds, and chop into smaller pieces. Add to the blender.
3. Remove the seeds and stem from the green bell pepper. Cut the bell pepper into chunks and add to the blender.
4. Peel and roughly chop the small red onion. Add it to the blender.
5. Peel and add the two cloves of garlic to the blender.
6. Add 3 cups of cold water to the blender with the vegetables.
7. Blend the mixture until smooth.
8. Pour the mixture through a fine mesh strainer into a large bowl or pitcher, pressing down with a spoon to extract as much liquid as possible and discard the solids left behind.
9. Stir in the extra virgin olive oil, red wine vinegar, salt, and freshly ground black pepper to taste. Adjust seasoning if needed.
10. Chill the gazpacho in the refrigerator for at least two hours before serving.
11. Serve the gazpacho in bowls or glasses. Optionally, top with croutons, diced hard-boiled egg, and finely chopped fresh parsley or basil for garnish.