Best 4 Made In Spain With Jose Andres Andalucian Cold Tomato Soup Gazpacho Recipes
**Andalucian Cold Tomato Soup (Gazpacho): A Refreshing Taste of Southern Spain**
Originating from the sun-drenched region of Andalucia in southern Spain, gazpacho is a refreshing cold tomato soup that embodies the vibrant flavors of the Mediterranean. This classic Spanish dish is a symphony of fresh, ripe tomatoes, crisp cucumbers, sweet bell peppers, and aromatic garlic, all blended together to create a smooth and chilled soup. Served with a variety of colorful toppings, such as croutons, diced vegetables, and a drizzle of olive oil, gazpacho is a delightful culinary journey that captures the essence of Spanish cuisine.
**Additional Recipes Featured in the Article:**
* **Classic Gazpacho:** This traditional gazpacho recipe stays true to the original version, featuring a simple combination of tomatoes, cucumbers, peppers, and garlic, blended until smooth and served chilled.
* **Modern Gazpacho:** For a contemporary twist on gazpacho, try this recipe that incorporates avocado, watermelon, and lime juice, resulting in a vibrant green soup with a refreshing citrusy flavor.
* **White Gazpacho:** A unique variation on the classic dish, white gazpacho uses white tomatoes, almonds, and grapes, creating a creamy and nutty soup with a delicate sweetness.
* **Green Gazpacho:** This vibrant green soup showcases the flavors of fresh herbs, such as basil, parsley, and cilantro, blended with cucumber, green bell pepper, and avocado for a healthy and refreshing meal.
* **Roasted Red Pepper Gazpacho:** This smoky and flavorful gazpacho uses roasted red peppers as its base, adding a delightful depth of flavor to the soup.
CLASSIC ANDALUSIAN GAZPACHO RECIPE
If you ever visit Andalusia, you'll notice that almost every table in the restaurants has at least one bowl with red cold soup on their tables. That soup is no other than the famous Andalusian Gazpacho. In this article I'll show you how to make it, the different changes that you can make to the ingredients, how to store it, and other special tricks of my own! Is an ideal summer recipe because you don't need to turn the oven or the stove on, and as a result, you'll get a refreshing cold soup.
Provided by Paulina
Categories Soup Recipes
Time 20m
Number Of Ingredients 10
Steps:
- Grab the vegetables listed, wash, peel, and chop them. They will be processed later so don't worry about the size. Cut the bread into pieces too.
- Put them into your food processor or blender, add olive oil, water, sherry vinegar, bread, and seasoning. Blend everything until your cold soup reaches a creamy consistency. If you want it runnier just add more water, and if you like it thicker add more bread.
- Taste in case it needs more seasoning. As an optional step, you can run it through a fine strainer, this will help you remove any seed or vegetable skin left.
- Take your gazpacho Andaluz to the fridge for 1 and a half to 2 hours, or chill it in the freezer for 30 minutes. Serve cold.
Nutrition Facts : Calories 100 calories, Carbohydrate 16 grams carbohydrates, Fat 3 grams fat, Fiber 2 grams fiber, Protein 1 grams protein, SaturatedFat 0.5 grams saturated fat, ServingSize 1, Sodium 440 milligrams sodium, Sugar 10 grams sugar
GAZPACHO ANDALUZ (SPANISH COLD TOMATO SOUP) RECIPE
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Steps:
- Gather the ingredients.
- Bring a large pot of water to a boil over high heat. Prepare an ice bath. Set aside.
- Meanwhile, cut a small "X" in the bottom of each tomato, this will help to loosen the skin while blanching. When the water boils , turn off heat, and submerge the tomatoes in the water, about 1 minute.
- With a slotted spoon, transfer the tomatoes to the ice bath.
- Once cool to the touch, remove the tomato skins, starting at the "X" for easy peeling. Discard skins.
- Cut tomatoes in half and squeeze seeds into a small bowl. Discard seeds. Coarsely chop the tomatoes. Set aside.
- Soak the bread in a few tablespoons of water for 1 minute. Gently squeeze dry.
- Place the tomatoes, bread, cucumbers, onion, garlic, and pepper in a blender . Blend, in batches if necessary, until the mixture is smooth.
- Add the vinegar and pulse until it is completely incorporated.
- Some people prefer their gazpacho slightly chunky-it's a matter of personal taste. For a smoother texture, strain the gazpacho and discard the solids.
- Drizzle the oil into the blender with the motor running until completely incorporated.
- Pour the mixture into a large non-metallic bowl. Season with salt and pepper to taste, and more vinegar, if desired. Mix well, cover, and refrigerate for at least 1 hour.
- Garnish each serving with the diced cucumber, bell pepper, apple, croutons, and egg, if desired.
Nutrition Facts : Calories 237 kcal, Carbohydrate 18 g, Cholesterol 0 mg, Fiber 4 g, Protein 3 g, SaturatedFat 3 g, Sodium 115 mg, Sugar 11 g, Fat 19 g, ServingSize 6 servings, UnsaturatedFat 0 g
JOSé ANDRéS FAVORITE GAZPACHO RECIPE IS A SUMMERTIME CLASSIC WE'LL BE MAKING ALL SEASON
Spanish chef José Andrés shares this classic, no-cook gazpacho recipe from his wife Patricia (Tichi), who also hails from Spain-with the editors of 'The Immigrant Cookbook.'
Provided by Parade
Categories Lunch, Snack, Soup/Stew, Appetizer
Time 15m
Yield 6-8
Number Of Ingredients 10
Steps:
- Peel, seed and chop 1 cucumber. Place cucumber, bell pepper, plum tomatoes, garlic, vinegar, sherry, ¾ cup olive oil and salt in a blender or food processor (you may need to do this in batches. Puree until well blended into a thick orange liquid. If needed, add ½ to 1 cup water to adjust to your preferred consistency and pulse to combine. Pour gazpacho through a medium strainer and refrigerate at least 30 minutes. Preheat oven to 400°F. Cut bread into 1-inch cubes. Toss with 2 Tbsp olive oil. Spread on a baking sheet; bake on middle rack 7 minutes or until golden brown. Set aside to cool. Dice remaining ½ cucumber. To serve, remove gazpacho from refrigerator and stir. Place a few croutons, cherry tomato halves and diced cucumbers in each of 6-8 bowls. Top evenly with gazpacho. Drizzle with remaining 2 Tbsp olive oil and sprinkle with salt.
Nutrition Facts :
MADE IN SPAIN WITH JOSE ANDRES - ANDALUCIAN COLD TOMATO SOUP - GAZPACHO
Categories Tomato
Number Of Ingredients 15
Steps:
- To make the soup, combine the cucumbers, peppers, tomatoes, garlic, vinegar, sherry, olive oil and 2 cups of water in a food processor or blender. Puree the ingredients until everything is well blended into a thick pink liquid. Pour the gazpacho through a medium-hole strainer into a pitcher. Refrigerate for about 30 minutes. For the garnish: Preheat oven to 450??qF. Cut the bread into 1-inch cubes and toss in a mixing bowl with 2 tablespoons of the olive oil. Spread the bread on a baking sheet and bake on the middle rack until golden brown, about 7 minutes. Set the croutons aside to cool. To serve, pour the chilled soup into cups or bowls. Top with croutons, cucumbers and peppers. Sprinkle with salt and drizzle with the remaining 2 tablespoons of olive oil
Tips:
- Use ripe, juicy tomatoes for the best flavor.
- Chill the soup for at least 2 hours before serving to allow the flavors to meld.
- Garnish the soup with your favorite toppings, such as croutons, hard-boiled eggs, diced cucumbers, or chopped parsley.
- Serve the soup with a side of crusty bread or crackers.
- For a vegan version of the soup, omit the hard-boiled eggs and use vegetable broth instead of chicken broth.
Conclusion:
Andalucian cold tomato soup, or gazpacho, is a refreshing, flavorful soup that is perfect for a hot summer day. It is easy to make and can be tailored to your own taste preferences. With its simple ingredients and delicious flavor, gazpacho is a classic Spanish dish that is enjoyed by people all over the world.
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