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–+ servings

Andalusian Gazpacho

by

Derek Farwagi

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Prep Time 25 minutes
Course Starter
Cuisine Spanish
Servings 2 with leftovers
Calories 370 kcal

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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Nutrition

Calories: 370kcalCarbohydrates: 12gProtein: 2gFat: 55gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 39gSodium: 12mgPotassium: 556mgFiber: 3gSugar: 7gVitamin A: 1133IUVitamin C: 25mgCalcium: 43mgIron: 1mg
Keyword Gazpacho, Soup
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