Andalusian gazpacho recipe for those who have never made gazpacho before. recipe

Total: 5 min Diners: 4

If we talk about gazpacho, we talk about one of the most famous recipes of Spanish cuisine, especially popular in Andalusia, where there must be few houses where it is not prepared. So, as it is usual in this type of recipes, it is difficult to know which is the most original and authentic recipe, since each cook prepares it according to his tastes. And there are many debates that are usually generated when talking about how to make Andalusian gazpacho.

Ingredients

Pear tomatoes, 1 kg Wine vinegar, 3 tablespoons Salt Garlic, 1 clove (without the germ) Green bell pepper, 50 g Cucumber, 150 g Extra virgin olive oil, 3 or 4 tablespoons

Step 1

Wash the Vegetable Recipes well and peel those that are necessary, i.e. the tomatoes, the garlic clove, from which we will also remove the germ, and the cucumber, from which apart from the skin we will also remove the seeds so that it is not indigestible.

Step 2

To grind the gazpacho, what I prefer is a glass blender, because with it you can make enough quantity and has the advantage of avoiding splashing. Of course, any food processor such as Monsieur Cuisine Plus or Connect, Mambo Cecotec, Thermomix is also perfect. Of course, if what you have at home is an arm blender, you can also make a delicious gazpacho even if you need a little more time to grind it.

In the glass we put the tomatoes peeled and cut into two or three pieces. Add the sherry vinegar, salt, garlic clove without the germ, green bell pepper and cucumber. If possible, let it macerate for a few hours in the refrigerator before grinding it, as the flavors settle better, but it is not essential. Blend until you have a cream with a homogeneous texture.

Step 3

To finish, add the extra virgin olive oil, which we will add little by little as a trickle while we continue blending. In the case of using an arm blender, as we will have one hand busy holding the blender and the other will most likely be needed to hold the glass, what we will do is to add the oil in batches and beat until everything is well mixed between batches.

Notes

If we want a more liquid texture, at this point we can add a few tablespoons of very cold water – if you live in an area of very hard water, use mineral water so that tap water does not ruin the flavor of the gazpacho – otherwise, it is time to taste and, if necessary, rectify the salt and vinegar point.

On the other hand, if you prefer a denser texture, you can add some breadcrumbs. What does not make much sense is to add bread, then lighten with water, because we are adding useless calories.

Onion and cucumber, yes or no?

They are the most controversial ingredients of gazpacho. The first, the onion, is not usually present in the oldest recipes, but in many homes it is added and the truth is that it gives it a very special touch.

The debate about cucumber is more modern and lately it is quite popular since the chef Dani García made some statements claiming that the taste of cucumber is very aggressive and that it spoils the gazpacho, which did not take long to get responses stating the opposite, including those of the renowned Asturian chef José Andrés.