What You’ll Need To Make Gazpacho Andaluz
- Red Onion: Adds a subtle, pungent flavor and a hint of spice. Soaking the onion in cold water for 10 minutes takes the edge off the onion’s sharpness.
- Red Tomatoes: The base, providing a rich, tangy flavor and vibrant color. Don’t worry about seeding the tomatoes; they will get strained out with a sieve after blending.
- Bell Pepper: Contributes sweetness and a slight crunch. Any color pepper will work.
- English Cucumber: Adds freshness and a cooling effect; also known as hothouse cucumbers.
- Garlic: Infuses the soup with a robust, aromatic depth.
- Sherry Vinegar: Introduces acidity and brightness.
- Extra-Virgin Olive Oil: Adds richness and a smooth texture to the soup.
- Tomato Juice: Deepens the tomato flavor and smooth consistency.
Step-By-Step Instructions
Place the red onion in a small bowl and cover with cold water.
Let sit for 10 minutes, then drain.
Meanwhile, in a blender, combine the tomatoes, pepper, cucumber, and garlic. If the blender becomes too full, briefly blend the vegetables to make room. Next, add the drained onions, salt, and vinegar to the blender.
Blend until smooth, which should take about 2 minutes. While continuing to blend, remove the center knob and slowly pour in the olive oil.
Once blended, set a fine mesh strainer over a large bowl and strain the soup, using a ladle and circular motions to help it pass through, then discard the solids.
Finally, mix in the tomato juice and stir well.
Chill the soup in the refrigerator for at least 4 hours or until very cold.
Gazpacho Andaluz
Serves 4 to 6 Prep Time: 20 Minutes Total Time: 20 Minutes, plus at least 4 hours to chill- 1 small red onion, roughly chopped
- 1 1/2 pounds ripe red tomatoes, cored and cut into 1-inch chunks
- 1 bell pepper (any color), seeded and cut into 1-inch chunks
- 1 English or hothouse cucumber, cut into 1-inch chunks (see note)
- 1 clove garlic, roughly chopped
- 1 1/4 teaspoons salt
- 1 tablespoon sherry vinegar
- 6 tablespoons extra-virgin olive oil, plus more for serving
- 1 1/2 cups tomato juice, such as Campbell’s
- Croutons, finely diced vegetables (cucumbers, bell peppers, tomatoes, etc.), chopped hard-boiled eggs, diced ham
Meanwhile, in a blender, combine the tomatoes, pepper, cucumber, and garlic. If the blender becomes too full, briefly blend the vegetables to make room. Next, add the drained onions, salt, and vinegar to the blender and blend until smooth, which should take about 2 minutes. While continuing to blend, remove the center knob and slowly pour in the olive oil. Once blended, set a fine mesh strainer over a large bowl and strain the soup, using a ladle and circular motions to help it pass through, then discard the solids. Finally, mix in the tomato juice and stir well. Chill the soup in the refrigerator for at least 4 hours or until very cold.
Before serving, taste the soup and adjust the seasoning as needed with salt and vinegar. If desired, add about ½ teaspoon of sugar to enhance the tomatoes’ natural sweetness. Ladle the chilled soup into bowls or glasses. Garnish with optional toppings (or offer them on the side) and finish with a drizzle of extra virgin olive oil for added flavor.
Note: English or hothouse cucumbers have a thinner, more tender skin and do not require peeling. If substituting with a regular cucumber, which has a thicker and often waxed skin, it’s best to peel it first. For this particular recipe, there is no need to seed the cucumber.
Make-Ahead Instructions: Gazpacho can be made up to 1 day ahead of time.
Nutrition Information
Per serving (6 servings) Calories: 166, Fat: 14 g, Saturated fat: 2 g, Carbohydrates: 10 g, Sugar: 7 g, Fiber: 3 g, Protein: 2 g, Sodium: 624 mg, Cholesterol: 0 mg
Gluten-Free Adaptable Note
