Andalucian Gazpacho

"If you've never experienced true gazpacho from Andalucia and you're a fan of fresh, bold flavours, you're really missing out! The key in this recipe is to use only the freshest, ripest, highest-quality vegetables you can find. Otherwise it'll be sour, overly tart, and unsatisfying. But it's well worth the effort, especially on a hot summer day."
 
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Ready In:
2hrs 15mins
Ingredients:
14
Serves:
4
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ingredients

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directions

  • Blend tomatoes, spring onions, garlic, and cucumber into a smooth puree.
  • Slowly drizzle in olive oil, pulsing in between additions; add vinegar, pulse once more.
  • Season with salt and pepper to taste; for an authentic flavour, you might want to add a little more minced garlic rather than a large amount of salt and pepper.
  • Transfer to bowl; cover and chill for at least two hours to allow all the flavours to blend.
  • Heat a thin layer of olive oil over medium heat and fry the bread cubes for a few minutes until golden and crisp; drain on kitchen towels.
  • Ladle the gazpacho into bowls.
  • Drizzle with olive oil and grind fresh black pepper on top.
  • Set all of the toppings into separate small bowls so that guests may serve themselves however much they like.
  • Enjoy!

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Reviews

  1. Thanks, Kai, this was just what I was looking for.
     
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