Andalusian Gazpacho
5 servings
45 minutes
Andalusian gazpacho is a bright, refreshing soup that embodies the passion and warmth of sunny Spain. Originating from the Andalusia region, this cold soup was initially a simple dish made by peasants using tomatoes, peppers, and garlic. Over time, the recipe has been enriched with additional ingredients that add depth of flavor. Gazpacho has a rich texture with subtle notes of freshness from cucumbers and lemon, while basil and olive oil add aromatic harmony. The chilled soup is perfect for hot summer days, and its lightness makes it an excellent choice as an appetizer or light lunch. Before serving, the dish can be complemented with crunchy vegetables to provide a gastronomic contrast to the soft creamy gazpacho.
1
Peel the zucchini and cut it lengthwise. Steam for 30 minutes, then cool.
- Courgette: 1 piece
2
Dip the tomatoes in boiling water for 2 minutes to crack the skin. Then peel, cut in half, and remove the flesh along with the seeds.
- Tomatoes: 2 kg
3
Cut the peppers in half, clean the inside, and place them in the oven under the grill rack to tighten and brown the skin — it will be easier to remove.
- Red sweet pepper: 2 pieces
4
Blend 3/4 of the tomatoes, half a cucumber, half a pepper, zucchini, finely chopped onion, garlic, olive oil, and lemon juice. Add salt, pepper, and optionally red hot pepper.
- Tomatoes: 2 kg
- English (hothouse) cucumbers: 1 piece
- Red sweet pepper: 2 pieces
- Courgette: 1 piece
- Onion: 2 heads
- Garlic: 5 clove
- Olive oil: 5 tablespoon
- Lemon: 1 piece
- Basil leaves: 12 pieces
5
If the mixture is too thick, it can be diluted with tomato juice.
6
Place in the refrigerator for 4 hours.
7
Before serving, dice the remaining cucumber, tomatoes, and pepper into small cubes and offer them as a garnish for the soup.
- English (hothouse) cucumbers: 1 piece
- Tomatoes: 2 kg
- Red sweet pepper: 2 pieces
