Andalusian Gazpacho Recipe Recipe

Name: Andalusian Gazpacho Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds (about 4 large) very ripe tomatoes, cored and cut into rough 1-inch chunks; 1/2 pound (about 1 small) cucumber, peeled, seeded, and cut into rough 1-inch chunks; 1/3 pound (about 1 small) small red onion, peeled and cut into rough 1-inch chunks; 1/3 pound (about 1 medium) green or red bell pepper, cored, seeded, and cut into rough 1-inch chunks; 2 cloves garlic, peeled and smashed; 1 1/2 teaspoons kosher salt, plus more to taste; 4 ounces (about 2 slices) white sandwich, French, or Italian bread, crusts removed, torn into rough 1-inch pieces (see note); 1 cup extra-virgin olive oil, plus more for serving; 2 tablespoons sherry vinegar, plus more for serving; 2 tablespoons finely minced chives; Freshly ground black pepper

Servings: persons

3 pounds (about 4 large) very ripe tomatoes, cored and cut into rough 1-inch chunks
1/2 pound (about 1 small) cucumber, peeled, seeded, and cut into rough 1-inch chunks
1/3 pound (about 1 small) small red onion, peeled and cut into rough 1-inch chunks
1/3 pound (about 1 medium) green or red bell pepper, cored, seeded, and cut into rough 1-inch chunks
2 cloves garlic, peeled and smashed
1 1/2 teaspoons kosher salt, plus more to taste
4 ounces (about 2 slices) white sandwich, French, or Italian bread, crusts removed, torn into rough 1-inch pieces (see note)
1 cup extra-virgin olive oil, plus more for serving
2 tablespoons sherry vinegar, plus more for serving
2 tablespoons finely minced chives
Freshly ground black pepper

1
Combine tomatoes, cucumber, onion, pepper, garlic, and salt in a large bowl and toss to coat thoroughly. Let sit at room temperature for 30 minutes. Drain juices into a large bowl and add the bread. Transfer the drained vegetables to a rimmed baking sheet and place in freezer until vegetables are frozen, about 30 minute.
2
Remove vegetables from freezer and allow to sit at room temperature until mostly thawed, about 30 minutes. Transfer vegetables and all their juices from the pan to bowl with soaked bread.
3
Working in two batches as necessary, blend vegetables, juice, and bread at high speed, slowly drizzling olive oil and sherry vinegar into blender as it blends. Strain soup through a fine mesh strainer into a large bowl. Season to taste with salt and black pepper. Serve, drizzling each bowl with olive oil, a few sprinkles of sherry vinegar, extra cracked black pepper, and chives. Gazpacho can be stored in an airtight container in the refrigerator for up to 3 days.

631

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 pounds (about 4 large) very ripe tomatoes, cored and cut into rough 1-inch chunks, 1/2 pound (about 1 small) cucumber, peeled, seeded, and cut into rough 1-inch chunks, 1/3 pound (about 1 small) small red onion, peeled and cut into rough 1-inch chunks, 1/3 pound (about 1 medium) green or red bell pepper, cored, seeded, and cut into rough 1-inch chunks, and more.

Yes, Andalusian Gazpacho Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Andalusian Gazpacho Recipe

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