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Receta de Gazpacho Andaluz - Chilled Gazpacho Soup Recipe

La Tienda Kitchens

  • 30 minutes
  • 6 servings
Chilled Gazpacho Soup Recipe
Fresh ripe tomatoes, bright sherry vinegar, zesty garlic – these are the stars of the refreshing, silky smooth gazpacho of Andalucia. We keep a pitcher of this heavenly concoction in the refrigerator, ready to be poured at a moment’s notice.
Rated 5 Stars

Ingredients

  • 1cup of bread from a Galician barra or a baguette, torn into small pieces
  • 2pounds of ripe tomatoes, chopped
  • 1small cucumber, peeled and chopped
  • 1medium Vidalia onion
  • 5cloves of garlic, chopped
  • ½cup extra virgin olive oil
  • 4tbsp sherry vinegar (or 6 tbsp red wine vinegar)
  • 2cups ice cold water
  • 1tsp sugar
  • Salt to taste
  • Diced red or yellow bell pepper for garnish
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Preparation

STEP 1

In a food processor, combine the tomatoes, cucumber, onion, garlic, olive oil, sugar, vinegar and bread. Blend until smooth. 

STEP 2

Strain into a bowl, pressing to extract as much liquid as possible. Stir in the water and add salt to taste, adjusting vinegar levels as needed. 

STEP 3

Refrigerate for three hours or overnight. Serve in small bowls with diced pepper garnish.

Reviews (1)

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August 2018

Rated 5 Stars

This gazpacho is a great way to use tomatoes when your garden is overflowing with them in the summer and it's too hot to cook.