Andalusian Gazpacho
Andalusian gazpacho is a traditional cold soup from Andalusia, perfect for hot days. This simple and refreshing recipe uses fresh ingredients that are easy to find at home.
Author
cocina_lucia
Instructions
Wash the tomatoes, bell pepper, and cucumber well. Peel the cucumber and onion. Chop all the vegetables.
💡 Tip: For a milder flavor, remove the seeds from the bell pepper.
About 5 min
Place the tomatoes, bell pepper, cucumber, onion, garlic, soaked bread (if using), vinegar, oil, salt, and water in the blender.
💡 Tip: The bread helps give a creamy texture, but you can omit it for a lighter version.
About 3 min
Blend everything until you obtain a smooth and homogeneous mixture. Taste and adjust the salt or vinegar to your liking.
About 2 min
Refrigerate the gazpacho for at least 1 hour before serving very cold. Serve in bowls or glasses and accompany with pieces of cucumber, bell pepper, or toasted bread if desired.
💡 Tip: If you have leftover gazpacho, store it in the fridge for up to 2 days; the flavor improves with resting.
About 60 min
