Traditional Andalusian Gazpacho

Name: Traditional Andalusian Gazpacho
Total time: 1200 s
Yield: Serves 4 servings
Ingredients: 2.2 lbs tomatoes (Roma or vine-ripened) (about 1 kg); 1/2 onion; 1 Italian green pepper (the kind used for frying); 1/2 cucumber; 1 large clove garlic, peeled; White wine vinegar or sherry vinegar; Extra virgin olive oil; 3 slices French bread or baguette

Carlos Martin @cletomcj

Traditional Andalusian Gazpacho

Carlos Martin @cletomcj

Saved

Ingredients

20 min

Serves 4 servings

2.2 lbstomatoes (Roma or vine-ripened) (about 1 kg)
1/2onion
1Italian green pepper (the kind used for frying)
1/2cucumber
1large clove garlic, peeled
White wine vinegar or sherry vinegar
Extra virgin olive oil
3 slicesFrench bread or baguette

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Steps

20 min

1

Place the tomatoes, cut into quarters, in a large pitcher or blender jar.
2

Add the onion, peeled garlic clove, green pepper, and cucumber, all chopped, to the pitcher.
3

Soak the bread slices in water, then add them to the pitcher as well.
4

Add a splash of white wine vinegar, salt, and a generous drizzle of extra virgin olive oil.
5

Blend everything together until smooth.
6

(Optional) Strain the gazpacho through a fine mesh sieve for a smoother texture.
7

Chill in the refrigerator for 1 hour and serve very cold.