Cold soup is one of my favorite things to eat in summer and nothing beats a good cup of gazpacho for not only flavor but nourishment. It was first mentioned in ancient Greek and Roman literature but became known in its modern version during the 16th century when tomatoes and green peppers were brought to Andalusia in Spain from the New World.
Andalusia is located in the south of the Iberian peninsula, east of Portugal and the Atlantic Ocean; and north of the Mediterranean Sea and the Strait of Gibraltar, which separates Spain from Morocco, and the Atlantic Ocean. It gets hot in the summer and gazpacho is enjoyed along with a chilly glass of Sangria.
Enjoy this recipe!
Andalusian Gazpacho
Ingredients
- 4 large ripe tomatoes blanched, peeled, cored and chunked – peels can cause gas.
- 1 bell pepper of any color seeded and cut into chunks
- 1/2 large cucumber or 4 small cucumbers coarsely chopped
- 1/2 onion coarsely chopped
- 4 cloves garlic remove the germ (middle of clove)
- 4 tbsp extra virgin olive oil
- 2 tbsp Spanish sherry vinegar
- 5 tbsp lemon juice
- 16 oz of pure water
- Tabasco a couple drops to taste
- 1/4 tsp ground cumin
- salt and cracked pepper to taste
Instructions
- To peel, the tomatoes drop them into boiling water for about 1 minute. Take them out and let them cool. The skin should peel right off. Then chop into chunks
- Put the tomatoes, cucumbers, onion, bell pepper, and water into a food processor and blend.
- If you want your soup smooth, you can strain the mixture into a large bowl or soup tureen. If you want to enjoy more of the fiber, don’t strain it.
- Add salt, cracked pepper, cumin, sherry, lemon juice, Tabasco to taste, and stir. Add more water if you want a thinner soup and then correct the seasoning to your taste.
- Chill for at least 1 hour.
- Top with your favorite garnishes
Notes
About gazpacho
Gazpacho is made by blending vegetables in a tomato base. If you can, use organic vine-ripened tomatoes, cucumbers, and peppers for the best flavor and nutritional value. Experiment by adding your favorite herbs and other garden vegetables.
You may also like my Crab Gazpacho recipe
Tomato-based gazpacho is the most power-packed soup nutritionally and is often referred to as liquid salad.
If you want to be truly authentic, you can mash up the ingredients with a mortar and pestle, but using a food processor is much easier. Make sure to add authentic Spanish vinegar for the best taste.
The wonders of Andalusia
Andalusia is a romantic and magical place to visit and is known for its Roma flamenco dancers, Moorish palaces like the Alhambra in Granada pictured below, and other historic sites. It’s divided into 8 provinces that include Almería, Cádiz, Córdoba, Granada, Huelva, Jaén, Málaga, and Seville.
Gazpacho originates from the southern part of Andalusia but is widely enjoyed throughout Spain and Portugal. It’s perfect for a warm summer day sitting on the Costa Del Sol, or in your own backyard.
If you ever visit Spain, one of my favorite countries, make sure to have a bowl of chilled gazpacho or make this recipe and enjoy it anytime.
Are you a fan of cold soups? What’s your favorite? Please leave a comment below.
OMGosh, Costa Del Sol. I am 74, and years and years ago (early 70’s) I arrived in the land of the sun and had my first taste of Gazpacho. Thought I had died and gone to heaven (maybe I did). My family is raised so with more time on my hands am trying recipe’s that I would not have tried with little ones. I will let you know how this turns out. .