Andalusian Gazpacho Recipe
This post is also available in: Español (Spanish)
Gazpacho is a cold soup originally from the South of Spain and one of my favorite entreés for these hot summer days
This is one of my favorite entreé recipes during hot summer days. I always keep gazpacho on my fridge. I lived in Madrid for some years and since then I’ve been making gazpacho every single summer. It is not only refreshing and delicious but low in calories since I skip the bread from the traditional recipe. My sister Alicia who’s an extraordinary cook and have lived in Madrid for many years mastered her gazpacho recipe and passed it to me a long time ago. She’s currently visiting us here in Miami, and we’ve been making gazpacho together every week, which has been quite fun!
Today I’m delighted to share the gazpacho recipe with you so you can also enjoy preparing and tasting it. I’m sure you’ll all love it!
Comments as always will be welcome!
This recipe makes around 5 Lts. of gazpacho that can last the entire week.
8 1/5 Lbs. well ripped tomatoes
1 small cucumber
1 small onion
1 small green pepper
2 large cloves garlic
1 cup pure virgin olive oil
¾ cup apple cider vinegar
1 tablespoon salt
Cut the garlic cloves in half and remove the green part inside. Peel the onion and cut it into four pieces. Peel the cucumber leaving some of the skin to make it more digestible, and cut it into pieces. Cut the green pepper and remove all the seeds and white parts inside. In a food processor blend garlic, onion, cucumber, pepper, olive oil, salt, and vinegar at high speed and strain most of the mixture with a food mill in a large bowl. Cut the tomatoes into large wedges and blend them in the food processor with the rest you left and keep straining the mixture until you finish. Chill in the fridge for at least 4 hours before serving.
Diced tomatoes, onions, cucumbers and peppers.
You can also garnish your gazpacho with croutons, boiled egg cut in small pieces, or Iberico Ham, but if you want to keep yours low-cal, forget about the bread.