Traditional Gazpacho Andaluz

This soup is literally a vegetarian and non vegetarian dream to eat in the summer.  Oh my gawsh, I am obsessed.  My mother-in-law is from Nerja, Spain, which is in the south in Andalucia, so when when we go there every once in a while, I get to have the real deal. Traditional Gazpacho Andaluz…totally heaven in a bowl.  The first time I had it, I was hooked, fresh veggies, cold and refreshing, with a cold pitcher of Sangria…um…sign me up to this daily please.

I tend to over do it with the chopped veggies, because I really like the flavor of bell peppers, and onions, so you can definitely add however much you would like!

You can also use a strainer to make have a smoother consistency, but I personally don’t like to, because the little tiny chunks just taste so damn good and homemade…not store bought.

Traditional Gazpacho Andaluz

Traditional Gazpacho Andaluz

Traditional Gazpacho Andaluz

Traditional Gazpacho Andaluz

Traditional Gazpacho Andaluz

Traditional Gazpacho Andaluz

Traditional Gazpacho Andaluz

Traditional Gazpacho Andaluz
Serves 2
This recipe for Traditional Gazpacho Andaluz, is a cold refreshing way to beat the heat in the summer, and has so many health benefits!
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Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Ingredients
  1. 3 large ripe tomatoes
  2. 1 red bell pepper
  3. 1 green bell pepper
  4. 1 white onion
  5. 1 cucumber
  6. 1 garlic clove
  7. 4 tbsp Spanish olive oil
  8. 1/2 tbsp sherry vinegar ( optional)
  9. 1/2 tbsp garlic powder
  10. 1/2 cup cold water
  11. 1 tsp parsley
  12. 1/2 of a baguette
  13. salt to taste
  14. pepper to taste
GAZPACHO
  1. Place a 1 1/2 inch piece of baguette bread in a bowl of water, so it can become soggy
  2. Cut 3/4 of onion red bell pepper and green bell pepper, finely dice the other 1/4 for garnish
  3. cut cucumber and tomato into small pieces and toss into a blender with the bell peppers and onion and soft bread
  4. add 2 tbsp olive oil, salt pepper, and vinegar
  5. Blend until the mixture has a soupy like texture, and everything has been well blended
  6. Refrigerate 3-5 hours to let the flavors blend
BREAD CRUMBS
  1. Preheat oven 400º
  2. Cut remaining baguette bread into small cubes
  3. add to a bowl with 2 tbsp olive oil, salt, garlic powder and parsley
  4. Toss gently and add it to a baking sheet lined with parchment paper
  5. toast for about 10-12 minutes or until toasty brown
  6. Remove gazpacho from the refrigerator, and serve into a bowl
  7. garnish with chopped bell peppers, onions, and breadcrumbs and drizzle with olive oil
  8. enjoy!
Notes
  1. You may use a sieve for a smoother consistency, but I really enjoy the rustic flavor and texture with out it.
Adapted from Spain on a Fork
Adapted from Spain on a Fork
http://lettuceeatveggies.com/

 

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