Prep time 25 min (excluding chilling)
Seville, the capital of the Andalusian region of Spain, has a special style of its own and when I visited the city I took to it immediately.
Given my own background and links to the Arab world, I put that down to the resonance I felt with its Moorish history and the Islamic architecture that surrounded me.
So too did its food have a uniqueness and no more so than this Andalusian Gazpacho Soup.
Gazpacho is usually a red, blended concoction of tomatoes, onions cucumbers and bread which gives it a grainy texture and always feels like eating salsa with a spoon. Not this one.
Andalusian Gazpacho Soup is a silky emulsion with no bread. It relies on the smooth texture and orange colour you get when olive oil is carefully blended with the other ingredients and will redefine what a proper Gazpacho means to you.
Serve it chilled as a soup, a drink or if you want to be fancy, serve it as a pre-dinner shot to tune up the taste buds before you serve your first course.
Andalusian Gazpacho
by
Derek Farwagi
Equipment
- Blender
Ingredients
- 2 Ripe tomatoes, cored and roughly chopped (Heirloom, heritage and salad tomatoes work but they must be ripe and on the soft side).
- 1 Anaheim pepper, seeded and roughly chopped (Yellow or red bell pepper work as a substitute).
- 1 A medium sized, washed and unpeeled cucumber, roughly chopped
- ½ White onion, roughly chopped
- 1 Garlic clove, roughly chopped
- ½ cup Cup good quality olive oil, plus more to garnish
- 2 tsp Sherry Vinegar (White Balsamic is the better substitute. Red Wine vinegar works too but may be more acidic and you may need a little more oil in the final tasting to adjust for that).
- Salt to taste
- Chopped Basil to garnish (optional)
Instructions
- Place tomatoes, pepper, cucumber, onion (if using) and garlic in blender and pulse a few times.
- Add sherry vinegar.
- Blend on high two minutes
- Slowly stream in olive oil while blender is running.
- Taste for salt, vinegar and oil balance and adjust before you proceed to the next step.
- Strain soup into a large bowl to catch all the solids. Use a rubber spatula to press mixture through strainer.
- Discard solids.
- Chill soup 6-8 hours or overnight. (Overnight is better)
- Serve cold with a drizzle of olive oil and chopped basil (optional)
- Serve in glasses, over ice if desired, or in a bowl with a few drops of olive oil on top.
- Any leftovers stay refrigerated for a couple of days with very slight separation that a quick stir won’t fix.
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nadia
gazpaccio recipe brings me here….
where is the recipe?
Derek Farwagi
Hi Nadia,
Try this link
https://amediterraneangourmet.com/andalusian-gazpacho/
Enjoy.
Derek