Gazpacho Andaluz
This is a traditional version that serves as a great guideline. Although onion is sometimes included, it can be overpowering. This base is perfect for further experimenting.
4 servings
Ingredients
- 1 pound ripe tomatoes
- 1/2 pound cucumbers, peeled and seeded
- 1 small red bell pepper, seeded
- 1 small clove garlic, peeled
- 1/3 cup extra virgin olive oil
- 4 tablespoons sherry vinegar
- 3 ounces day old bread
- 1/2 cup water
- Salt to taste
- Garnishes, or tropezones (optional): cubed cucumber, bell pepper, fried bread croutons, serrano ham, cucumber ribbons, cherry tomato, olive oil
Instructions
- 1
Remove stems from tomatoes and cut in half.
- 2
Place in a blender with remaining ingredients and purée on high for at least 3 minutes or until you have a smooth consistency; you may add more water if necessary.
- 3
Pass through a sieve and refrigerate until serving.
- 4
Garnish to taste. Gazpacho can be refrigerated for up to 4 days.
Calori is writing the cooking notes for this recipe…
Cook it from the original
This recipe comes from ediblemontereybay.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on ediblemontereybay.com