Back to Cooking With VT Fresh

Share This Recipe, Choose Your Platform:

Download This Recipe

On the southernmost peninsula of Spain, located between the Atlantic Ocean and Mediterranean Sea is Andalusia, the birthplace of gazpacho.  With origins that predate the arrival of tomatoes and peppers in the 1500’s, it is said gazpacho is likely influenced by the soldiers of the Roman Empire, and carries a name derived from the Arabic word for soaked bread.  Gazpacho is seen as the quintessential dish of Andalusia and has become a reflection of Spain’s diverse culture and agricultural bounty. Gazpacho Andaluz (Red Gazpacho) is a tomato-based soup of raw vegetables that have been blended, elevated with the addition of vinegar, olive oil and salt and then chilled before serving. Traditionally, a crust of water-soaked bread is added to slightly thicken the soup, nowadays the bread is often served on the side or added as croutons. Light and refreshing, Gazpacho Andaluz is a celebration of bounty and is perfect for summer days; and can stand alone or be served alongside tapas (small savory dishes, snacks or appetizers) for a heartier meal.

Ingredients:

  • 3 pounds tomatoes, peeled and seeded
  • 1 medium red pepper, seeded
  • 1 small jalapeno, seeded and veined (optional)
  • 1 medium red onion
  • 1 medium cucumber, peeled and seeded
  • 1 large clove garlic
  • 1/4 cup red wine or cider vinegar
  • 1/4 cup olive oil
  • Salt & pepper
  • 1 lemon
  • Fresh basil, parsley, dill or cilantro
Main Ingredient(s): Cucumbers, Garlic, Lemons, Onions, Peppers, Tomatoes

Steps:

  • Wash all vegetables well under cold running water.
  • Prep all vegetables. Peel & seed tomatoes, quarter halves and set aside (preserving as much juice as possible). Remove core & seeds from red pepper, cut into 1/2-inch chunks. Remove core, seeds & veins from jalapeno to tone down the heat, small dice, add as much or as little as you like. Peel red onion, halve, large dice. Peel & seed medium cucumber, large dice. Chop garlic.
  • Combine prepped vegetables with vinegar and blend until smooth using a blender, food processor or immersion blender. Taste and season with salt & pepper. Once smooth add olive oil slowly, blending well. Soup should thick but not too thick, add cold water 1 tablespoon at a time if needed. Chill for 2 hours or overnight to allow flavors to develop.
  • Before serving, garnish with pan toasted bread cubes or croutons, chopped herb of your choice and a few drops of olive oil.
  • Serve chilled with lemon wedges.

Chef’s Tip: Add a dollop of sour cream or crème fraiche before serving. Vegetables may also be reserved and fine diced for garnish.

Photo of bowl of Gazpacho Andaluz on blue plate with lemon wedges a sliced baguette, topped with dollop of sour cream
Photo of bowl of Gazpacho Andaluz on blue plate with lemon wedges and sliced baguette
Published On: August 7, 2023