Gazpacho andaluz 
Andalusian Gazpacho
When the temperatures rise, it's time to make a delicious Gazpacho! The secret to a great gazpacho is in the ingredients, especially using a good quality extra virgin olive oil. When choosing tomatoes, pick ones that are meaty, sweet, and very ripe. The rest is just adding a little love while preparing this delicious dish! Try it—you’ll love it! Leave your comments and photos of the soup you made following my recipe.
Andalusian Gazpacho
When the temperatures rise, it's time to make a delicious Gazpacho! The secret to a great gazpacho is in the ingredients, especially using a good quality extra virgin olive oil. When choosing tomatoes, pick ones that are meaty, sweet, and very ripe. The rest is just adding a little love while preparing this delicious dish! Try it—you’ll love it! Leave your comments and photos of the soup you made following my recipe.
Cooking Instructions
- 1
In a tall bowl, add the bread that has been soaked in water and lightly squeezed. Add peeled and chopped tomatoes, chopped onion, and a garlic clove.
- 2
Add the chopped red and green bell peppers. I like to use Italian green and red peppers because they are very aromatic and work well for gazpacho.
- 3
Add the peeled and chopped cucumber, vinegar, a bit of freshly squeezed lemon juice, some salt, and of course, a generous pour of extra virgin olive oil.
- 4
Blend everything together using a blender. Traditionally, a mortar was used to make Andalusian gazpacho, but I blend everything at once with a blender.
- 5
Your delicious gazpacho is ready! You can strain the blended soup through a sieve if you want it smoother. Then chill it in the refrigerator until very cold. Serve it very cold—most Andalusian homes enjoy this dish as a refreshing starter to beat the heat.
- 6
I served it in a clay bowl as is traditional and garnished it with pieces of all the vegetables used in the gazpacho.
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