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Andalusian Gazpacho

Ah, Gazpacho, so refreshing! The most traditional Spanish food just after paella!

I live in Andalusia, Spain for couple of years, and I tried this recipe just this summer!… *blush* Well, what can I say – don’t wait that long to try it!

Also, there are couple of variations of gazpacho: this – blended, and other one which’s not. I prefer this one.;)

 

Print Recipe
Andalusian gazpacho
Gazpacho - cold tomato soup. This simple vegan soup is creamy, rich and refreshing, perfect with slice of toast. Feel the taste of Spain!
Course Soup
Prep Time 10 minutes
Passive Time 30 minutes
Servings
servings (depends on portion size)
Ingredients
  • 1,2 kg tomatos
  • 1 big cucumber
  • 1 green paprika
  • 1/3 cup olive oil (more is needed)
  • 1 small white onion
  • 1-2 garlic cloves
  • 5 pieces white bread
  • Tomato juice
  • salt
  • Splash of wine vinegar
Course Soup
Prep Time 10 minutes
Passive Time 30 minutes
Servings
servings (depends on portion size)
Ingredients
  • 1,2 kg tomatos
  • 1 big cucumber
  • 1 green paprika
  • 1/3 cup olive oil (more is needed)
  • 1 small white onion
  • 1-2 garlic cloves
  • 5 pieces white bread
  • Tomato juice
  • salt
  • Splash of wine vinegar
Instructions
  1. Soak bread in tomato juice.
  2. In the meantime blend together tomatos, cucumber, paprika, soaked bread, onion and garlic (start with 1 clove).
  3. Add oil, salt and vinegar. If needed add more salt, garlic or oil (if the texture is not creamy enough).
  4. Keep in the fridge for around 30 minutes before serving. Drizzle olive oil and sprinkle some salt. Garnish with cilantro.

As always please let us know – have you tried it? did you like it? What is your favourite soup for hot days?

Love,

WW Kitchen

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