Just for hot days, Andalusian gazpacho is a perfect way to have your salad as soup.
There are many versions on the Internet. My favorite one is from Jose Andres. He stated is from his Andalusian wife. I modified it a little bit to avoid using too much olive oil. I added a bit of parsley and a small jalapeno.
It's up to your taste to modify the ingredients as well: more tomatoes, less cucumber, more or less garlic, water, or any other ingredient.
Ingredients:
For the soup:
Discard the core at the top of the tomatoes and chop them into quarters. Cut the bell pepper, discard core and seeds. Peel the cucumber and cut into chunks. Cut the jalapeno and discard the seeds. Chop parsley.
Place all ingredients inside a blender, food processor or Vitamix. Add garlic, olive oil, and vinegar. Mix until the mixture becomes liquid. This depends on your taste.
Chill it in the refrigerator for about 30 minutes.
In the meantime, if you don't have rustic bread handy, spray a pan with olive oil and fry the pieces of bread until golden.
Serve the gazpacho in bowls and garnish with cut cherry tomatoes, cucumber, and the pieces of bread on top.
Serves: 2
Enjoy!
There are many versions on the Internet. My favorite one is from Jose Andres. He stated is from his Andalusian wife. I modified it a little bit to avoid using too much olive oil. I added a bit of parsley and a small jalapeno.
It's up to your taste to modify the ingredients as well: more tomatoes, less cucumber, more or less garlic, water, or any other ingredient.
Ingredients:
For the soup:
- 5 vine tomatoes
- 1 small green or red bell pepper
- 1 cucumber
- 1 small jalapeno
- 1 cup of Italian parsley
- 6 garlic cloves
- 3 tbsp virgin olive oil
- 1 tbsp Sherry Vinegar
- pieces of cubed rustic bread
- parsley, cherry tomatoes, cucumber or any other veggie
Discard the core at the top of the tomatoes and chop them into quarters. Cut the bell pepper, discard core and seeds. Peel the cucumber and cut into chunks. Cut the jalapeno and discard the seeds. Chop parsley.
Place all ingredients inside a blender, food processor or Vitamix. Add garlic, olive oil, and vinegar. Mix until the mixture becomes liquid. This depends on your taste.
Chill it in the refrigerator for about 30 minutes.
In the meantime, if you don't have rustic bread handy, spray a pan with olive oil and fry the pieces of bread until golden.
Serve the gazpacho in bowls and garnish with cut cherry tomatoes, cucumber, and the pieces of bread on top.
Serves: 2
Enjoy!
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| Gazpacho |
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| Gazpacho |
