Traditional Andalusian Gazpacho

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    I think there's no need to introduce the gazpacho, the traditional cold soup from the South of Spain made of tomatoes, cucumber, red pepper, onion, olive oil and stale bread. I love it very much and until last summer, I used to buy a carton at the supermarket - from time to time only because it's not very cheap - but since I tried it at home, I don't think I'm going to buy some anymore, because the liquid and red cold soup has just nothing to do with a good home made one. Plus, the pasteurization of cold soups and juices kills a good part of the nutrients of the veggies and fruit.

   The real color is light red orange, if it's bright red, you know it's not home made! Something good to know if you order one at a restaurant... The home made gazpacho is much more full of flavors and less liquid, so more satiating. Be careful to balance the seasoning and not put too much garlic or it could just ruin your dish.

*** Origins of the gazpacho ***

Do you know how the gazpacho was born? It's an old dish from the Middle-Age, the poor farmers of the time kept stale bread from the day before that they kneaded with vinegar, garlic and dried fruit, the gazpacho was this white first. The redish version we know now was born later when the tomato was introduced into the country in the 16th century. 

***

   You can chose to prepare an express version, cut the veggies, blend them and enjoy the cold soup right away but I strongly suggest you to prepare it 2 days ahead so that it's more flavorful! D-2 : you cut the veggies and store them in the fridge with olive oil, D-1 : you blend the veggies with seasoning and bread and on the D-Day : you just have to pour the gazpacho, add vegetable chunks and enjoy it! It's even more tasty on the following days so do not hesitate to wait to eat it. 

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Traditional Andalusian Gazpacho


Prep time : 30 minutes (cutting)
Rest time : 1 to 2 days
Serving : about 1 liter (4 cups) of cold soup


- 500 g / 17,64 oz ripe tomatoes
- 1/2 cucumber (or a little Noa cucumber)
- 1/2 green pepper
- 1/2 onion peeled and chopped
- 1 garlic clove, peeled and chopped
- 10 cl / 3,38 oz / 6 tbsp good quality olive oil
- salt and pepper
- 1 to 2 tbsp sherry vinegar
- a few stale or toasted bread slices (about 30 g / 1,06 oz)
- 1 to 2 tomatoes, some chunks of cucumber and green pepper, and a few bread slices more for garnish (optional)

• The day before or 2 days ahead : Wash the tomatoes, was the green pepper and remove the white parts and the pips, peel the cucumber if not organic or wash it and cut these veggies coarsely.

• Pour all the cut vegetables (tomatoes, green pepper, cucumber, onion and garlic) in a mixing bowl, add the olive oil, salt and pepper, toss everything, cover and keep in the fridge for 24 hours.

• On the D-Day or the day before  : put all the vegetables and the juice they made in the bowl of a blender, add the vinegar and the bread coarsely cut with hands and blend until the soup is creamy and homogeneous. If needed, add some water.

• Enjoy the gazpacho right away or the following day, it will be even more tasty!  

• Add some tomato, cucumber and/or green pepper chunks as well as some toasted bread croutons for garnish if you wish.

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