This
refreshing dish has its origins in Andalucia in southern Spain,
although influenced by the Greeks, Romans, Moors and Arabic cultures.
It is mostly know now as a tasty cold soup eaten mostly in the summer
months.. The original recipe was stale bread, olive oil and garlic all
mashed up with some vinegar or water in a mortar. Other vegetables that
where available at the time where also added, such as tomatoes and almonds. The folllowing recipe for Gazpacho soup is a traditional one but can be adapted to suit your taste.
Recipe for Gazpacho soup – Andalucian Style
Ingredients :
1/5 kilograms of ripe peeled tomatoes
1 green pepper
1 red pepper
1 half of a cucumber.
1 clove garlic
5 tablespoons of good quality extra virgin olive oil
2 tablespoons white wine vinegar
1/2 teaspoon of sugar
150 grams of crusty bread soaked in olive oil
Sea salt
Pepper
Chopped Parsley
Croutons
Garnish
1/3 of the Red and green peppers finely chopped
1/2 finely chopped onion
Croutons soaked in a tablespoon of extra virgin olive oil
2 small tomatoes finely chopped
Preparation
This is one of Spain’s most famous dishes and apart from the basic ingredients, it can be prepared in many different ways to suit all tastes. This is one of our most popular and easy ways to prepare Gazpacho Andaluz.
Place the chopped garlic and peppers in a blender with a little sea salt and black pepper and blend for a 30 seconds
Add the chopped peeled tomatoes moistened crusty bread and blend until you have all the ingredients are blended to a fine consistency.
Then slowly add with a wooden spoon the olive oil stirring continuously. When it has all been absorbed, add a small amount cold water and then strain ( if you prefer your Gazpacho course then do not strain )
This can be served with our without a garnish of finely chopped onions, tomatoes, cucumber and croutons. Each one should be placed in a seperate small dish so each person can add as required.
Sprinkle with fresh chopped parsley.
Recipe for Gazpacho soup – Andalucian Style
Ingredients :
1/5 kilograms of ripe peeled tomatoes
1 green pepper
1 red pepper
1 half of a cucumber.
1 clove garlic
5 tablespoons of good quality extra virgin olive oil
2 tablespoons white wine vinegar
1/2 teaspoon of sugar
150 grams of crusty bread soaked in olive oil
Sea salt
Pepper
Chopped Parsley
Croutons
Garnish
1/3 of the Red and green peppers finely chopped
1/2 finely chopped onion
Croutons soaked in a tablespoon of extra virgin olive oil
2 small tomatoes finely chopped
Preparation
This is one of Spain’s most famous dishes and apart from the basic ingredients, it can be prepared in many different ways to suit all tastes. This is one of our most popular and easy ways to prepare Gazpacho Andaluz.
Place the chopped garlic and peppers in a blender with a little sea salt and black pepper and blend for a 30 seconds
Add the chopped peeled tomatoes moistened crusty bread and blend until you have all the ingredients are blended to a fine consistency.
Then slowly add with a wooden spoon the olive oil stirring continuously. When it has all been absorbed, add a small amount cold water and then strain ( if you prefer your Gazpacho course then do not strain )
This can be served with our without a garnish of finely chopped onions, tomatoes, cucumber and croutons. Each one should be placed in a seperate small dish so each person can add as required.
Sprinkle with fresh chopped parsley.
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