Gazpacho Andaluz

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Spain's most popular summer soup, gazpacho Andaluz, is often drunk like a drink or smoothie. This cold, healthy, veggie-packed soup is cool and refreshing, perfect for hot summer days.

Servings: 9 half cup servings

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Prep Time:15

Total Time:15

Equipment

Immersion blender

Ingredients

1 pound tomatoes (500 g)
½ cucumber peeled
¼ green bell pepper or ½ Italian pepper
1 clove garlic
2 tablespoons extra virgin olive oil
2 tablespoons vinegar sherry vinegar is traditional
½ teaspoon salt to taste, more for garnish
25 grams bread (One small piece, approximately one ounce)
½ cup water adjust to suit desired texture

Instructions

Wash all of the vegetables and peel the cucumber and garlic clove. Cut the vegetables into chunks.
Add the cut vegetables, along with the other ingredients, to a blender jar and blend until smooth.
For a smoother gazpacho, strain out the seeds and peels using a pasapure (food mill) or by pressing the mixture through a sieve with a spoon.
Cover the mixture and chill it in the refrigerator for several hours.
Serve garnished with a drizzle of olive oil, some salt, and other garnishes of choice.

Notes

Storage

Gazpacho can be stored, covered, in the refrigerator. While it will keep for us to 5 days (or more), it's best when eaten within 3-4 days.

For longer storage, it can be frozen up to 6 months and defrosted in the refrigerator several hours before you need it (or overnight). For the best texture, re-blend the thawed soup before serving it.

Optional Garnishes

Salt flakes
Chopped vegetables
Croutons or toast
Ham or bacon: Cured ham, like serrano ham (or prosciutto), can be baked until crispy and used as a garnish too. You can also use uncooked ham slices or finely diced ham pieces. Crumbled bacon would also be delicious!
Hard-boiled eggs
Herbs

Variations

Some people add onion or other vegetables to their traditional gazpacho, but nowadays, even more radical changes are often made to the recipe.

• Fruit: Fruits can be pureed into a more traditional gazpacho to add color and flavor or they can be used in place of one of the other ingredients. Berries like strawberries or blackberries are delicious in gazpacho. They can also be combined with melons and cucumbers for a sweet, fruit-based gazpacho. Green apple adds a tanginess that also pairs well with gazpacho.

• Add some spices: Adding cinnamon, nutmeg, cumin, coriander, cardamom, saffron, turmeric, or ginger creates a more exotic gazpacho.

• Use a different kind of vinegar: white wine vinegar, cider vinegar, rice vinegar, or even ginger vinegar.

Flavors to try

Green gazpacho - Green gazpacho can be made by substituting other green veggies for the tomatoes in the original recipe. Spinach, zucchini, and/or celery are great options to choose from.
Cherry Gazpacho - Remove the pits from some cherries and puree them into your gazpacho to add color and flavor.
Watermelon Gazpacho - Watermelons are naturally sweet and refreshing. They can be added to your gazpacho or used in place of tomatoes, cucumbers, or one of the other ingredients.
Melon gazpacho - For a sweeter gazpacho, use green melon or cantaloupe for the main base of your gazpacho. Melon combines well with berries, mints, and tropical fruits like pineapples or mangoes.
Mango Gazpacho - Mango is an excellent choice for gazpacho. It's naturally sweet and it pairs very well with any number of spices. Try adding cinnamon, nutmeg, ginger, cayenne pepper, garlic powder, curry powder, or chili powder for an exotic variation.
Red Lentil Gazpacho - Red lentils are a good source of protein and fiber. Cooked red lentils can be pureed into the gazpacho itself, or added on top as a garnish.
Pumpkin Gazpacho - Try adding some fresh pumpkin puree to your gazpacho to add natural sweetness and creaminess.

Nutrition

Course: main dishes, soups, tapas

Cuisine: Spanish

Diet: Diabetic, Gluten Free, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian

Keyword: cold soup, gazpacho

Calories: 48kcal

Author: Tracy Ariza, DDS