Andalusian gazpacho
4 servings
60 minutes
Andalusian gazpacho is a refreshing cold soup and a symbol of Spanish cuisine that originates from sunny Andalusia. Its history is rooted in rural tradition when farmers made the dish from available ingredients: bread, olive oil, vegetables, and vinegar. Over time, gazpacho gained sophistication but retained its freshness and rich tomato flavor. It combines the acidity of vinegar, the light sweetness of tomatoes, and the spiciness of onion and pepper spices to create a harmony of taste. Served chilled with ice cubes, it is perfect for a hot summer day. Gazpacho can be served as a standalone dish or as an appetizer before the main meal. Its velvety texture, rich aroma, and thirst-quenching ability make this soup a true gastronomic delight.
1
First, freeze the shaped ice. Soak the bread crumb (without crust) in a small amount of warm water. Peel the onion and grate it finely. Blanch the tomatoes in boiling water and remove their skin. Peel the cucumber from the skin and seeds.
- White bread: 50 g
- Tomatoes: 700 g
- Cucumbers: 1 piece
- Onion: 0.5 head
2
Chop one tomato finely, mix it with soaked bread, and blend it in a blender or food processor.
- White bread: 50 g
- Tomatoes: 700 g
3
Add mayonnaise diluted with 3% vinegar to the bread-tomato mixture and mix well. Pour in 0.5 liters of water, add sugar, salt, pepper, and grated onion, and mix.
- Mayonnaise: 90 g
- Vinegar: 3 tablespoons
- Sugar: pinch
- Ground red pepper: to taste
- Salt: to taste
- Onion: 0.5 head
4
Chop the remaining tomatoes and cucumber, blend them, and then add to the soup.
- Tomatoes: 700 g
- Cucumbers: 1 piece
5
Before serving, pour the gazpacho into bowls, add a couple of ice cubes to each bowl, and sprinkle with chopped parsley on top.
- Chopped parsley: 1 tablespoon