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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.;)

Prep Time | 10 minutes |
Passive Time | 30 minutes |
Servings |
servings (depends on portion size)
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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
Ingredients
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Instructions
- Soak bread in tomato juice.
- In the meantime blend together tomatos, cucumber, paprika, soaked bread, onion and garlic (start with 1 clove).
- Add oil, salt and vinegar. If needed add more salt, garlic or oil (if the texture is not creamy enough).
- 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