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My Authentic Andalusian Gazpacho

Serves : 6 people
Preparation : 20 minutes
Wait : 8 hours

Ingredients

Instructions

  • Prepare this gazpacho the day before. Cut all the vegetables into pieces and place them in an airtight container, starting with the tomatoes…
  • …half of the cucumber that you have peeled beforehand (the other half will be served as a side dish)…
  • … the bell pepper, which has been rinsed and seeded.
  • Peel and mince the garlic and onion, then add them to the rest of the vegetables.
  • Thoroughly soak the slices of stale bread in vinegar on both sides. Cut them into pieces and add them to the rest of the mixture.
  • Drizzle with a generous amount of olive oil and toss the vegetables.
  • Season with salt and pepper, but don't overdo it (you can adjust the seasoning later). Give it another stir, then cover the container and refrigerate overnight.
  • The next day, take the vegetables out of the fridge, add water, and place them in the bowl of a blender. If you don't have a blender, you can also use an immersion blender.
  • Blend until smooth, until the mixture has a creamy, slightly frothy consistency, like a smoothie. Adjust the seasoning if needed, and serve well chilled!

    • Notes

    WHAT TO DRINK WITH THIS ANDALUSIAN GAZPACHO? Opt for a dry, crisp white wine, such as a Verdejo (Spain), a Sauvignon Blanc, or a Picpoul de Pinet. Gazpacho also pairs beautifully with a light rosé or a well-chilled Fino sherry, whose liveliness perfectly complements the freshness of the vegetables.

    FOR GARNISH: You can garnish this authentic Andalusian gazpacho with candied tomatoes, a few sprigs of basil, and serve it with small diced cucumber.