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Finished and plated dish: Traditional Andalusian Gazpacho
Fotografía del plato terminado: Traditional Andalusian Gazpacho
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Traditional Andalusian Gazpacho

Por Álvaro (RecetAI)•Actualizada recientemente
Andalusia
Verde que te quiero verde, En un plis, Olivo, sol y sal
VeganGluten-FreeDairy-FreeLow CarbTraditional
  • 4
    servings
  • 135 kcal/serving
  • muy fácil

Ingredients

Still life with the fresh ingredients needed for the recipe

  • Ripe tomatoes (Plum or truss type, very red)

    1000 g

  • Italian green pepper (thin and elongated)

    60 g

  • Cucumber

    50 g

  • White onion or small spring onion

    30 g

  • Garlic clove

    1 unit

  • Extra Virgin Olive Oil (EVOO)

    50 ml

  • Sherry vinegar or white wine vinegar

    30 ml

  • Stale white bread (crumb only)

    50 g

  • Fine salt

    5 g

  • Very cold water or ice

    100 ml

Utensils needed

    About this recipe

    Andalusian gazpacho isn't just a simple 'cold tomato soup'; it's a miraculous emulsion, an ancestral isotonic drink, and the great shield against the hot southern Spanish summer.

    Its humble origins date back to peasants who mashed hard bread with garlic, oil, vinegar, and water to endure hard work under the sun.

    The later incorporation of tomato from the Americas transformed it into the refreshing crimson glory the world adores today.

    The secret to the perfect gazpacho lies in three non-negotiable pillars: plum tomatoes at their absolute peak of red ripeness, a prodigious Extra Virgin Olive Oil, and leaving it to marinate cold.

    No cooking, no complications, just pure blended vegetable alchemy.

    Instructions

    1
    Step 1

    Step 1

    Compulsively wash all the vegetables, as they will be consumed raw with their skin. Remove the core from the tomatoes and cut them into large quarters (no need to peel them, we will strain the cream later).

    You will need:

    1 kgRipe tomatoes (Plum or truss type, very red)
    2
    Step 2

    Step 2

    Peel the garlic, removing the central germ if you want it to be more digestible. Peel the cucumber piece, remove the seeds from the green pepper, and peel the quarter onion. Cut all these raw vegetables into large chunks.

    You will need:

    1 unit (approx 60g)Italian green pepper (thin and elongated)1 piece (approx 50g)Cucumber1/4 unit (approx 30g)White onion or small spring onion1 small unitGarlic clove
    3
    Step 3

    Step 3

    If you are going to use bread (it helps the emulsion and adds texture), soak it briefly in a bowl with a little water or directly with the vinegar to soften it.

    You will need:

    50 g (optional)Stale white bread (crumb only)30 mlSherry vinegar or white wine vinegar
    4
    Step 4

    Step 4

    Place all the chopped vegetables (tomatoes, pepper, cucumber, onion, garlic), the soaked bread (if using), the salt, and the vinegar into the jug of your powerful blender. Do NOT add the olive oil yet!

    You will need:

    To taste (approx 1 tsp)Fine salt
    5
    Step 5

    Step 5

    Blend everything at maximum power for approximately 3 or 4 continuous minutes. It must become a very homogeneous red liquid where the tiny particles of skin and seeds are completely pulverized.
    6
    Step 6

    Step 6

    Optional but recommended for the perfect texture: Pass the resulting liquid through a fine-mesh strainer or 'chinois', using a ladle or spoon to press. This will remove the insoluble skins and seeds, leaving an unreal silky cream.
    7
    Step 7

    Step 7

    Return the strained gazpacho to the clean blender, or use a hand blender. Start it at medium-low speed and pour the generous splash of Extra Virgin Olive Oil very slowly, in a continuous fine thread. This process 'emulsifies' the gazpacho, integrating the fat with the tomato water, turning it a silky, thick, and pale orange color.

    You will need:

    50 mlExtra Virgin Olive Oil (EVOO)
    8
    Step 8

    Step 8

    Taste and adjust salt and vinegar if necessary. If you consider it too thick to drink, you can add a little very cold water or even a couple of ice cubes while blending.

    You will need:

    OptionalVery cold water or ice
    9
    Step 9

    Step 9

    Put the gazpacho jug in the fridge for at least 2 hours, ideally overnight. Cold resting is vital. Serve in a glass or bowl, garnished with very finely chopped pieces of the same vegetables and a drizzle of raw virgin oil.

    Your culinary masterpiece is ready to enjoy!

    Share your version and surprise your guests with art and flavor.

    Celebración cómica y surrealista de Traditional Andalusian Gazpacho, con ingredientes: Ripe tomatoes (Plum or truss type, very red), Italian green pepper (thin and elongated), Cucumber, White onion or small spring onion, Garlic clove.

    Composición final humorística de Traditional Andalusian Gazpacho con Ripe tomatoes (Plum or truss type, very red), Italian green pepper (thin and elongated), Cucumber, White onion or small spring onion, Garlic clove
    Imagen final de la receta Traditional Andalusian Gazpacho, ingredientes: Ripe tomatoes (Plum or truss type, very red), Italian green pepper (thin and elongated), Cucumber, White onion or small spring onion, Garlic clove

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