Spanish Gazpacho andaluz - Cold Tomato Soup from Andalusia
Not a drink and not a starter, but in Andalusia a full meal on hot days. Raw, cold, with good oil - and with so little bread that the tomato stays in the lead.
- 20 minutes plus 2 hours Kühlzeit
- 6 servings
- Main course
- vegan
- nut-free
- lactose-free
- antioxidant
- heart-healthy
- cell-protective
- plant-based
- blood-pressure lowering
Ingredients
- 1200 g Tomatoes (very ripe - unripe tomatoes give a sour, pale soup)
- 250 g Cucumber (peeled)
- 150 g Bell pepper (green, the Andalusian classic)
- 80 g Wholemeal bread (stale, briefly soaked in water and squeezed out)
- 60 g Onion
- 8 g Garlic (one small clove is enough, raw garlic is assertive)
- 60 g Olive oil (extra virgin, poured in as a thin stream)
- 25 g Red wine vinegar
- 5 g Salt
Instructions
- Soak the bread in cold water and squeeze it out firmly after ten minutes.
- Roughly dice the tomatoes, peel the cucumber, deseed the pepper, roughly break up onion and garlic.
- Blend everything without the oil until completely smooth - two to three minutes in a household blender.
- With the blender running, pour in the olive oil as a thin stream. The soup turns paler and creamy as an emulsion forms.
- Season with vinegar and salt and chill for at least two hours. Cold mutes acidity, so do the final seasoning after chilling.
- Serve very cold with a few drops of oil on top.
Gazpacho ist älter als die Tomate
The original was a paste of bread, garlic, oil, vinegar and water - a farmhand's meal with no vegetables at all. Tomato and pepper only arrived from the Americas after 1492 and turned red a dish that had been white.
What is actually in it? Up-Food calculates over 30 nutrients for this recipe from the real ingredient amounts – based on verified USDA data, not estimates.
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