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Traditional Spanish Gazpacho Recipe

Traditional Spanish Gazpacho Recipe - What is a Gazpacho?

Gazpacho originated in the southern regions of the Iberian peninsula, specifically Andalusia which is why it is also known as Andalusian gazpacho, it is basically a cold soup made of raw, blended vegetables, in other words a cold tomato soup.

Gazpacho is a cool, refreshing, soup that is the perfect starter to any meal on a hot summer day. It also makes the perfect healthy snack.

INGREDIENTS

6 to 8 large beefsteak or other full-flavored
tomatoes

1 small sweet yellow or red onion, chopped

4 garlic cloves

6 Tbs. red wine vinegar, or to taste

2 regular or 1 English (hothouse) cucumber, halved, peeled, seeded and diced

1/2 cup extra-virgin olive oil, plus 2 Tbs. for frying croutons

Salt and freshly ground pepper, to taste

3 or 4 slices  bread, each 1 inch thick, crusts removed and cut into 1-inch cubes

1 small green bell pepper, seeded and finely diced

1/4 cup finely minced red onion

Traditional Spanish Gazpacho Recipe

Directions:

Bring a large saucepan three-quaters full of water to a boil over high heat. Have ready a large bowl of ice water.

Meanwhile, cut a shallow cross in the blossom end of each tomato and then remove the core. Carefully slip the tomatoes into the boiling water for 30 seconds. Using a slotted spoon, transfer to the ice water to cool. Remove from the water and peel immediately. Cut the tomatoes in half crosswise and squeeze out the seeds.

In a blender or food processor, puree 3 of the tomatoes until liquefied and transfer to a large bowl. Reserve the remaining tomatoes.

Put the onion in the blender or food processor.  Chop 3 of the garlic cloves and add them as well. Puree, adding a bit of the vinegar if needed for a smooth consistency.

Add to the bowl with the tomato puree.

Add the cucumbers with a little of the vinegar to the blender or processor and pulse until they are coarsely chopped. Add to the bowl as well.

Chop the remaining tomatoes coarsely in the blender or processor. Add to the bowl. Whisk in the 1/2 cup olive oil and the remaining vinegar, and season with salt and pepper.

Serve immediately, or cover and refrigerate until well chilled, about 2 hours.

Just before serving the soup, in a large fry pan over medium heat, warm the 2 Tbs. olive oil. Crush the remaining garlic clove, add to the pan and cook to release its fragrance, 1 to 2 minutes. Add the bread cubes and stir and toss until golden brown, about 5 minutes. Transfer to paper towels to drain; keep warm.

Taste the soup and adjust the seasonings with salt. Ladle into chilled bowls and garnish each serving with the diced bell pepper and the minced red onion. Float the croutons on top and serve.

Gazpacho may be served alone or with garnishes, such as hard-boiled eggs, chopped ham and chopped almond.

Enjoy your Traditional Spanish Gazpacho 

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