Andalusian Gazpacho is a classic Spanish cold soup, perfect for hot summer days when you crave something light, refreshing, and packed with flavor. This vibrant dish hails from the Andalusian region of Spain and is made with ripe tomatoes, cucumbers, bell peppers, garlic, and olive oil, creating a smooth, tangy, and slightly zesty soup. Its simplicity allows the freshness of the ingredients to shine, making it a healthy and delicious meal or appetizer. Serve it chilled with a drizzle of olive oil and some crusty bread on the side for a true taste of summer.
Ingredients:
- 2 lbs ripe tomatoes, roughly chopped
- 1 cucumber, peeled and chopped
- 1 small green bell pepper, seeded and chopped
- 1/2 small red onion, chopped
- 2 cloves garlic, minced
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/2 cup cold water (adjust for desired consistency)
- Garnishes: diced cucumbers, bell peppers, croutons, or a drizzle of olive oil
Instructions:
- Prepare the vegetables: In a large bowl, combine the chopped tomatoes, cucumber, bell pepper, onion, and garlic.
- Blend the soup: Transfer the vegetables to a blender or food processor. Add the olive oil, red wine vinegar, salt, pepper, and cold water. Blend until smooth. If you prefer a chunkier texture, pulse the mixture until you reach the desired consistency. For an extra smooth gazpacho, strain it through a fine mesh sieve.
- Chill: Pour the gazpacho into a large bowl or pitcher and refrigerate for at least 1-2 hours to let the flavors meld and serve it chilled.
- Serve: Ladle the gazpacho into bowls and garnish with diced cucumbers, bell peppers, croutons, or an extra drizzle of olive oil.
This Andalusian Gazpacho is a light, refreshing dish that’s perfect for hot summer days, offering a burst of fresh, garden-fresh flavors in every spoonful!
