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.
Why this dish is good for you
Because nothing is heated, the heat-sensitive vitamin C survives intact. The tomato's lycopene, by contrast, needs fat to be absorbed at all - so the olive oil here is not a luxury but a precondition. A raw, cold soup also covers a good share of the day's fluid intake.
Ingredients
- Tomatoes(very ripe - unripe tomatoes give a sour, pale soup)1200 g
- Cucumber(peeled)250 g
- Bell pepper(green, the Andalusian classic)150 g
- Wholemeal bread(stale, briefly soaked in water and squeezed out)80 g
- Onion60 g
- Garlic(one small clove is enough, raw garlic is assertive)8 g
- Olive oil(extra virgin, poured in as a thin stream)60 g
- Red wine vinegar25 g
- Salt5 g
Method
- 1
Soak the bread in cold water and squeeze it out firmly after ten minutes.
- 2
Roughly dice the tomatoes, peel the cucumber, deseed the pepper, roughly break up onion and garlic.
- 3
Blend everything without the oil until completely smooth - two to three minutes in a household blender.
- 4
With the blender running, pour in the olive oil as a thin stream. The soup turns paler and creamy as an emulsion forms.
- 5
Season with vinegar and salt and chill for at least two hours. Cold mutes acidity, so do the final seasoning after chilling.
- 6
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.
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