Gazpacho Andaluz (according to a traditional family recipe)
My half-Andalusian grandmother loved this cold tomato soup: its fresh ingredients make it very healthy and refreshing, especially on hot summer days. Originally, it was taken to work in the fields by the farmers in a small, hollowed-out loaf of bread and eaten on site as a small snack. It is a real classic in Spain and suitable as a starter or as a healthy "drink" in between.
Ingredients for 8 people
- 5 slices of white bread without crust
- 6 tablespoons of a mild Extra Virgin Olive Oil
- 4 tablespoons of white wine vinegar
- 1 kg of fresh tomatoes, cut into pieces and deseeded
- ½ kg green peppers, cut into pieces and deseeded
- ½ liter of cold water (can be more or less depending on the desired consistency)
- 1 cucumber, peeled, deseeded and cut into small pieces
- 2 3 cloves of garlic
- a pinch of cumin (optional)
- Soak the bread in water for a few minutes. Then drain water and squeeze any water left in the bread slices
- Use a mixer to blend the soaked bread, the finely chopped green pepper, cucumber, salt, olive oil and vinegar, until you have thick puree.
- Add the chopped tomatoes and garlic and continue to mix until you have a homogeneous paste.
- Mix with a little water and press through a sieve.
- Put the mixture in a large bowl and add enough water to achieve the desired consistency. Season to taste as needed.
- Put in the fridge for at least 2 hours. Serve cold.
- Served as a cold soup with white bread, tomatoes, onions and cucumber - all cut into small cubes. A dash of a robust Extra Virgin Olive Oil enhances the taste.
- Gazpacho can be kept in the refrigerator for approximately 3 days.