Best 2 Andalusian Gazpacho Recipes

In the vibrant tapestry of Spanish cuisine, Andalusian gazpacho stands out as a refreshing and flavorful cold soup, deeply rooted in the culinary heritage of southern Spain. This traditional dish captivates taste buds with its vibrant red color and a harmonious blend of fresh summer vegetables, including ripe tomatoes, crisp cucumbers, sweet bell peppers, and savory garlic. Infused with the essence of extra virgin olive oil, gazpacho embodies the essence of the Mediterranean diet, offering a symphony of flavors that is both light and nourishing. This article presents a collection of authentic Andalusian gazpacho recipes, each offering unique variations on the classic soup. From the traditional version to modern interpretations that incorporate seasonal ingredients and creative twists, these recipes cater to diverse preferences and dietary needs. Dive into the culinary journey and discover the delightful simplicity and versatility of Andalusian gazpacho.

Here are our top 2 tried and tested recipes!

ANDALUSIAN GAZPACHO

Andalusian Gazpacho image

This is a wonderful recipe for a spicy cold tomato soup. Works great as an appetizer or main dish. It's very refreshing on hot days. Keeps, tightly covered, in the freezer up to 3 months.

Provided by CAT609

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes

Time 4h30m

Yield 10

Number Of Ingredients 15

Ingredients

1 cucumber, peeled and diced
1 green bell pepper, diced
5 green onions, chopped
2 cloves garlic, minced
3 tomatoes, diced
2 stalks celery, diced
2 ½ cups navy beans, rinsed and drained
2 tablespoons olive oil
6 tablespoons red wine vinegar
1 (46 fluid ounce) can tomato juice
1 teaspoon ground cumin
1 tablespoon minced fresh parsley
1 tablespoon minced fresh basil
½ tablespoon minced fresh oregano
¼ teaspoon salt

Steps:

In a 4-quart serving bowl or soup tureen, combine cucumber, bell pepper, green onion, garlic, tomatoes, celery, navy beans, olive oil, vinegar and tomato juice Season with cumin, parsley, basil, oregano and salt. Adjust spices and seasonings to taste. Chill in refrigerator at least 4 hours before serving cold.

Nutrition Facts : Calories 139.5 calories, Carbohydrate 23.1 g, Fat 3.3 g, Fiber 5 g, Protein 6.7 g, SaturatedFat 0.5 g, Sodium 709 mg, Sugar 6.3 g

GAZPACHO ANDALUSIAN

GAZPACHO ANDALUSIAN image

Categories Tomato

Number Of Ingredients 14

Ingredients

Rough Chop:
2 lb tomato
1/2 cucumber
1/2 red onion
1/2 green bell pepper
2 cloves garlic, quartered
1 Serrano chili, halved
2 t salt
1/4" Dice:
1/2 green pepper
1/2 cucumber, seeded
1/2 red onion
1 lb tomato, seeds in
1 t salt

Steps:

Mix first group of ingredients. Let sit for one hour. Mix second group and drain over bowl for 1 hour. Add one and a half slices of torn bread to juices. Blend bread together with the rough chopped vegetables. Slowly add 1/2 C olive oil. Strain. Stir in 1/2 of diced vegetables, keep 1/2 for garnish. Stir in 3 T sherry vinegar, 2 T parsley(basil or chives). Refrigerate for two hours. Serve garnished with olive oil, sherry vinegar and vegetables.

Tips:

- For the best flavor, use ripe, juicy tomatoes. - If you don't have a blender, you can use a food processor or a grater to chop the vegetables. - If you like your gazpacho with a bit of a kick, add a serrano or jalapeño pepper. - To make your gazpacho even more refreshing, chill it for at least 2 hours before serving. - Serve your gazpacho with your favorite toppings, such as croutons, diced cucumbers, or hard-boiled eggs.

Conclusion:

Andalusian gazpacho is a refreshing, healthy, and delicious soup that is perfect for a hot summer day. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a light and flavorful meal, give Andalusian gazpacho a try!