Andalucían gazpacho
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Serves 6
Easy
Prep: 20 mins
plus cooling
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Try a more colourful, fresher Andalucían version of classic cooling gazpacho, made with ripe tomatoes and green peppers, and garnished with diced cucumber
Vegan
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Recipes extracted from Cocina de Andalucía by María José Sevilla (£20, Ryland Peters & Small). Photographs: Nassima Rothacker. Now try María José's marinated ibérico pork fillet, roast potatoes and red peppers and gratinated mussels with sautéed tomato, onion and green pepper stuffing. Next discover more Spanish recipes and 10 things we love about Andalusian cuisine.
María José says: "Gazpacho in Andalucía dates back centuries as a light soup made with stale bread softened with water and flavoured with oil, garlic and vinegar. Later, more sophisticated gazpachos made with almonds became popular in Málaga and Córdoba. With the arrival of the tomato, green pepper and cucumber from the Americas, a more colourful and fresher version became a staple of the Andalucían kitchen, especially in summer."
Andalucían Gazpacho (Gazpacho Andaluz) Recipe
Ingredients
Nutrition
-
50g stale bread
crusts removed, crumbled
-
1kg ripe tomatoes
chopped
-
1 green pepper
chopped
-
2 garlic cloves
-
1 cucumber
peeled and sliced, plus a little extra, diced, to serve
-
100ml Spanish extra-virgin olive oil
-
2-3 tbsp sherry vinegar
Nutrition: per serving
- kcal201
- fat15.9g
- saturates2.2g
- carbs10.3g
- sugars6.4g
- fibre2.9g
- protein2.6g
- salt0.1g
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Method
-
step 1
Soak the bread in some water and, when well soaked, squeeze out the water.
-
step 2
Put the bread, tomatoes, pepper, garlic and cucumber in a food processor or blender. Start blending to a creamy consistency, adding the olive oil little by little. Season and add vinegar to taste.
-
step 3
Add cold water until the desired consistency is reached and blend again. Chill in the fridge until ready to serve, garnished with extra diced cucumber.
Now try our best summer soups.
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