π About This Recipe
Hailing from the rolling hills of Southern Spain, this authentic Gazpacho Andaluz is a vibrant celebration of summer's peak harvest. This silky, chilled soup relies on the emulsification of high-quality extra virgin olive oil and vine-ripened tomatoes rather than cream, making it a naturally dairy-free masterpiece. It is refreshing, complex, and boasts a perfect balance of acidity and garden-fresh sweetness that captures the essence of Andalusia in every spoonful.
π₯ Ingredients
The Vegetable Base
- 2 lbs Roma or Plum Tomatoes (very ripe, cored and roughly chopped)
- 1 English Cucumber (peeled and chopped)
- 1 Green Bell Pepper (Italian frying pepper/cubanelle preferred, seeded and chopped)
- 1/2 small Red Onion (peeled and chopped)
- 2 cloves Garlic (germ removed for a milder flavor)
The Emulsion & Seasoning
- 1 slice Stale Sourdough or Baguette (crusts removed, about 2 ounces)
- 1/2 cup Extra Virgin Olive Oil (high quality Spanish Hojiblanca or Picual preferred)
- 2-3 tablespoons Sherry Vinegar (Vinagre de Jerez)
- 2 teaspoons Kosher Salt (adjust to taste)
- 1/4 cup Cold Water (only if needed for consistency)
The Garnish
- 2 tablespoons Reserved Cucumber (finely diced)
- 2 tablespoons Reserved Red Bell Pepper (finely diced)
- 1 tablespoon Chives (finely snipped)
- 1 teaspoon Extra Virgin Olive Oil (for drizzling)
π¨βπ³ Instructions
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1
Place the chopped tomatoes, cucumber, bell pepper, onion, and garlic in a large non-reactive bowl.
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2
Tear the stale bread into small pieces and nestle them among the vegetables. Sprinkle with the kosher salt and drizzle with the sherry vinegar.
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3
Toss everything together by hand or with a large spoon, ensuring the bread begins to soak up the juices from the tomatoes. Let this macerate at room temperature for at least 30 minutes.
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4
Transfer the vegetable mixture and all accumulated juices into a high-speed blender. You may need to work in two batches depending on the size of your blender.
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5
Blend on high speed for 2 full minutes until the mixture is completely liquefied and looks orange-pink rather than red.
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6
With the blender running on a medium-low speed, slowly stream in the 1/2 cup of extra virgin olive oil. This creates a stable emulsion that gives the soup its creamy, dairy-free mouthfeel.
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7
Taste the soup. Add more salt or another splash of sherry vinegar if the flavors don't 'pop' yet.
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8
For a truly professional, silky texture, pour the mixture through a fine-mesh sieve (chinoise) into a clean pitcher, using the back of a ladle to push the liquid through and discarding the remaining solids.
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9
Check the consistency. If it is too thick, whisk in a small amount of ice-cold water until it reaches the consistency of heavy cream.
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10
Cover the pitcher and refrigerate for at least 4 hours, though overnight is ideal. Gazpacho must be served ice-cold to be authentic.
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11
Before serving, give the soup a vigorous stir as it may settle slightly.
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12
Pour into chilled bowls or glasses and top with the finely diced garnish vegetables, a sprinkle of chives, and a final swirl of olive oil.
π‘ Chef's Tips
Always use the best olive oil you can afford, as its flavor will be prominent in the finished dish. If your tomatoes aren't perfectly ripe, add a pinch of sugar to balance the acidity. Don't skip the bread; it provides the essential body and structure of a traditional Andalusian gazpacho. For a lighter version, you can peel the tomatoes by blanching them first, though the fine-mesh sieve usually catches the skins. Avoid using a food processor if possible; a high-speed blender is necessary to achieve the signature silky emulsion.
π½οΈ Serving Suggestions
Serve in chilled rocks glasses for a refreshing passed appetizer at a summer party. Pair with a side of crusty rustic bread rubbed with garlic and grilled. Accompany with a glass of bone-dry Manzanilla or Fino Sherry. Top with a few salted Marcona almonds for an added crunch. Serve alongside a platter of Spanish JamΓ³n IbΓ©rico and olives for a complete tapas meal.