Are you missing summer? Taking a nap on the beach or the warm nights by the sea? You can now relive all those moments in your own kitchen with this recipe of authentic Andalusian gazpacho, the Spanish summer star dish.
Although it is originally from the south region of Spain, you can now find great gazpacho all over the country. But those from the south still have a reputation for being the best. The Andalusian gazpacho is elaborated with multiple variations, the most extended recipe is the one which includes tomato, cucumber, onion, red and green pepper, garlic, bread, oil and vinegar.
Let’s get on with preparing the best gazpacho!
– 800 grams of ripe tomatoes
– 1 onion
– 2 garlic cloves
– 1 green pepper
– 1 red pepper
– Half Spanish cucumber
– 150 grams of stale bread
– 1 teaspoon sweet paprika
– 1 glass of extra virgin olive oil
– 1/3 glass sherry vinegar
1. Wash all vegetables well and remove the garlic germ from the cloves (for an easier digestion!). Cut everything into medium pieces and place them in a large bowl. Add half the oil, vinegar, salt, paprika and a little water. Let the vegetables marinate in the fridge for about 12 hours.
Remove from the fridge and puree the vegetables. Pass the mixture through a vegetable mill.
3. Next, emulsify the gazpacho with a mixer (just like mayonnaise), pouring the rest of the oil as you whisk. Taste your mixture and add salt and vinegar to taste.