La Bella Ro

Andalusian Summer Soup

  • Difficulty: Easy
  • Prep time: 15 min
  • Cook time: 50 min
  • Serving: 6 persone
  • Cost: Low

Ingredients

  • Stale bread 2 ½ cups (70 g)
  • Green peppers 3.5 oz (100 g)
  • Cucumbers 3.5 oz (100 g)
  • Water 1.7 cups (400 g) - cold
  • White wine vinegar 2 tbsp (30 g)
  • Roma tomatoes 2.2 lbs (1 kg)
  • Red peppers 3.5 oz (100 g)
  • Garlic 1 clove
  • Extra virgin olive oil 3 ½ tbsp (50 g)
  • Salt to taste

For Garnish

  • Red onions 1.8 oz (50 g)
  • Roma tomatoes 1.4 oz (40 g)
  • Extra virgin olive oil to taste
  • Cucumbers 1.4 oz (40 g )
  • Bread 1.4 oz (40 g)
  • Black pepper to taste

Preparation

As quickly as you are saying gazpacho, you right away consider Spain! It is a conventional tomato soup enriched with cucumbers, peppers, garlic, and off bread, characterised through the acidic be aware of vinegar. This standard bloodless summer time season dish originates from Andalusia and has peasant origins: worker’s used to deliver it to the sizzling fields to devour it as a refreshing, tasty, and nutritious snack. A quite liked trait throughout the freshest season, a lot in order that it’s far frequently served in a pitcher with the addition of ice cubes to experience it even as walking. The foremost advantage, however, is that it is ready with uncooked greens the use of a easy blender… all you need to do then is watch for the resting time withinside the refrigerator to savour it at its best! Garnish the gazpacho with the elements you pick and select whether or not to provide it as an appetizer or tapa, possibly collectively with a flavor of tortilla de patatas!

To prepare the Andalusian gazpacho, first cut the stale bread into pieces

  1. Transfer it to a bowl, and cover with 5.3 oz of water
  2. Let it soak for a few minutes while you prepare the rest of the ingredients: wash and slice the tomatoes
  3. Do the same with the cucumbers without peeling them
  4. Finally, clean the peppers and cut them into chunks, both the red
  5. and green ones
  6. Put the tomatoes in a blender, then add the peppers
  7. cucumbers
  8. and the garlic clove
  9. Also add the soaked and squeezed bread
  10. then pour in the remaining 8.8 oz of cold water
  11. and the oil
  12. Finally, add the vinegar
  13. salt 
  14. and pepper. Close the blender and blend for about 30 seconds
  15. When you have obtained a homogeneous mixture
  16. transfer it to a fine mesh strainer placed over a bowl and press with a spatula to sieve it
  17. This way, you will remove the skin residues and obtain a smooth and fluid consistency
  18. Let it rest in the refrigerator for at least 2 hours, covered with plastic wrap.
  19. After the resting time, prepare the garnish ingredients: dice the cucumber
  20. tomato
  21. and red onion
  22. Also cut the bread into cubes
  23. Now take the gazpacho from the fridge and pour it into bowls
  24. Garnish with the vegetables and toasted bread cubes
  25. then drizzle with a bit of oil
  26. and a grind of pepper. Your Andalusian gazpacho is ready to be enjoyed

How to use

The Andalusian gazpacho can be stored in the refrigerator for 2 days, in an airtight container.

Tips

If you prefer a less acidic note, you can replace the white wine vinegar with rice vinegar.

You can toast the bread dry or flavor it with oil, garlic, and chili pepper!

Source: Giallo Zafferano

Trivia

Do you know the difference between Andalusian gazpacho and the salmorejo, typical of the city of Cordoba? The latter has a denser and creamier consistency because it is made with a larger quantity of bread, which also gives it a more delicate taste; the decoration traditionally includes eggs and jamon serrano!

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