Gazpacho Andaluz (Andalusian Cold Tomato Soup)
Local name: Gazpacho andaluz
In short: A chilled blend of ripe tomatoes, cucumber, green pepper, garlic and olive oil, finished with sherry vinegar for a smooth, refreshing summer soup. It takes about 20 min in total and makes 6 servings.
- Prep
- 20 min
- Cook
- 0 min
- Resting
- 3 h
- Total
- 20 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 175 kcal
Gazpacho is Andalusia's answer to summer heat: a cold soup of raw tomatoes, cucumber, pepper and garlic, thickened with a little bread and emulsified with olive oil. Spaniards drink it from a glass as much as they eat it with a spoon, and it appears at lunch from May to September. Everything depends on ripe tomatoes and good oil, so make it when tomatoes are at their sweetest.
Instructions
- Soak the bread in a little cold water for 5 minutes, then squeeze it out.
- Blend the tomatoes, cucumber, pepper, garlic, bread, vinegar and salt in batches until completely smooth, about 2 minutes per batch.
- With the blender running, pour in the olive oil in a thin stream. The soup will turn pale orange and creamy as the oil emulsifies.
- Pass the soup through a fine sieve, pressing with a ladle. Stir in cold water, a little at a time, until it is as thick as you like.
- Taste and adjust the salt and vinegar, then chill for at least 3 hours until very cold. The flavors settle and improve as it rests.
- Serve in small bowls or glasses with the diced vegetables and a thin thread of olive oil.
Tips
- Pale, hard tomatoes make a flat gazpacho. If yours are underripe, add a spoonful of tomato paste and a pinch of sugar to bring up the flavor.
- Make it gluten-free by replacing the bread with 2 more tbsp of olive oil and a handful of blanched almonds.
Questions and answers
How long does gazpacho keep in the fridge?
Store it in a covered jar for up to 3 days. It may separate slightly, so shake or stir before pouring. Add the garnish just before serving.
Can I freeze gazpacho?
Yes, for up to 2 months, though the texture is a little less silky after thawing. Thaw in the fridge and blend briefly to bring it back together.
Do I have to peel the tomatoes for gazpacho?
Not if you use a strong blender and strain the soup. The sieve catches skins and seeds, which would otherwise make the soup bitter and gritty.
How long does it take to make Gazpacho Andaluz (Andalusian Cold Tomato Soup)?
About 20 min in total: 20 min of preparation and 0 min of cooking.
How many calories are in Gazpacho Andaluz (Andalusian Cold Tomato Soup)?
About 175 kcal per serving, with 3 g of protein, 13 g of carbohydrates and 12 g of fat. These values are estimates.
Nutrition per serving
| Calories | 175 kcal |
|---|---|
| Protein | 3 g |
| Carbohydrates | 13 g |
| Fat | 12 g |
| Fiber | 3 g |
| Sugar | 7 g |
| Sodium | 600 mg |
Estimated values, calculated from the ingredients.
