Spanish Gazpacho Andaluz with Fresh Tomatoes and Cucumber
Dive into the refreshing flavors of Spain with this authentic Gazpacho Andaluz recipe, a chilled soup made with ripe tomatoes, crisp cucumber, and a perfect blend of Mediterranean herbs and spices.
Equipment
- Large mixing bowl
- Immersion blender or standard blender
- Measuring cups and spoons
- Chopping board and knife
Ingredients
- 2 lbs Ripe tomatoes 900g
- 1 medium Cucumber peeled and chopped, around 8 oz or 225g
- 1 small Green bell pepper seeded and chopped, around 4 oz or 113g
- 1/4 Red onion chopped, about 2 oz or 56g
- 2 Garlic cloves minced
- 1/4 cup Extra virgin olive oil 60ml
- 3 tablespoons Red wine vinegar 45ml
- 1/2 cup Cold water 120ml
- 1 teaspoon Sea salt 5g
- 1/2 teaspoon Ground black pepper 2g
Optional garnishes: diced cucumber, tomato, and croutons
Instructions
- Begin by washing the tomatoes and removing their cores. Roughly chop them and place into a large mixing bowl.
- Add the peeled and chopped cucumber, seeded and chopped green bell pepper, chopped red onion, and minced garlic to the bowl with the tomatoes.
- Pour the extra virgin olive oil and red wine vinegar over the vegetables. Add the cold water to help blend the ingredients smoothly.
- Season the mixture with sea salt and ground black pepper.
- Using an immersion blender, blend the ingredients in the bowl until the mixture reaches a smooth consistency. For a more traditional texture, leave it slightly chunky.
- Taste and adjust the seasoning if necessary. For a thinner consistency, add a little more cold water.
- Chill the gazpacho in the refrigerator for at least 2 hours, allowing the flavors to meld together.
- Serve the gazpacho cold, garnished with optional diced cucumber, tomato, and croutons if desired.
Notes
For the best flavor, use the ripest tomatoes you can find.
Traditional Gazpacho Andaluz is served with a drizzle of extra virgin olive oil on top.
If you prefer a smoother soup, you can strain the gazpacho through a sieve after blending.
Gazpacho can be stored in the refrigerator for up to 2 days; however, it's best enjoyed fresh.