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.
Ingredients
- 1 pound ripe tomatoes
- ½ 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
- ½ 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
- Remove stems from tomatoes and cut in half.
- 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.
- Pass through a sieve and refrigerate until serving.
- Garnish to taste. Gazpacho can be refrigerated for up to 4 days.
About the author
Analuisa Béjar loves exploring flavor routes as the chef at her Sunny Bakery Cafe in Carmel Valley. She is a recent transplant from Mexico City, where she was a food critic, award-winning writer, editor, recipe developer, culinary teacher and organizer of Latin American gastronomy competitions.
