Appetizers & Starters > Soups & Broths > Chilled Soups > Gazpacho
Classic Andalusian Gazpacho
A refreshing and vibrant chilled soup originating from Andalusia, Spain. This gazpacho is packed with fresh vegetables and a touch of sherry vinegar for a delightful summer treat. Perfect as a light lunch or a sophisticated appetizer.
Ingredients
- 1 kg Ripe Tomatoes
- 1/2 Cucumber
- 1/2 Green Bell Pepper
- 1/4 Red Onion
- 1 Garlic Clove
- 2 tbsp Sherry Vinegar
- 4 tbsp Olive Oil
- 100 ml Water
- to taste Salt
- to taste Black Pepper
Prepare the Vegetables
Begin by washing all the vegetables thoroughly. Roughly chop the tomatoes, cucumber, green bell pepper, and red onion. Peel and mince the garlic clove.
Blend the Ingredients
Place all the chopped vegetables, minced garlic, sherry vinegar, olive oil, and water into a high-speed blender. Season with salt and pepper to taste.
Blend Until Smooth
Blend the mixture until it is completely smooth and creamy. If the gazpacho is too thick, add a little more water to achieve the desired consistency.
Chill and Serve
Pour the gazpacho into a container and refrigerate for at least 2 hours, or preferably overnight. This allows the flavors to meld together and the soup to chill completely. Serve cold, garnished with finely diced vegetables or a drizzle of olive oil, if desired.
FAQ
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Can I use different types of vinegar?
While sherry vinegar is traditional, you can substitute it with red wine vinegar or white wine vinegar if needed. However, the flavor will be slightly different. -
How long can I store gazpacho?
Gazpacho can be stored in the refrigerator for up to 3 days. Be sure to keep it in an airtight container. -
Can I add bread to the gazpacho?
Some variations of gazpacho include bread for added thickness and texture. If you'd like to add bread, soak a slice of stale bread in water for a few minutes, then squeeze out the excess water and blend it with the other ingredients.