Authentic Gazpacho Southern Spain Food

AUTHENTIC GAZPACHO RECIPE

Authentic Gazpacho Recipe image

The best Spanish gazpacho recipe I've ever tried. This authentic gazpacho is a blend of different vegetables with olive oil, vinegar, and salt.

Provided by Lauren Aloise

Categories Tapa

Time 15m

Number Of Ingredients 9

Ingredients

6-7 medium tomatoes
1 green Italian pepper (the long type, not a bell pepper)
1 cucumber
½ of a small white onion
1 clove of garlic (not too big)
1/4 cup Extra Virgin Olive Oil ((60 ml) again, quality is important)
A splash of Sherry vinegar (Vinagre de Jerez, although red or white wine vinegar can be substituted)
A pinch (or two of salt)
Optional toppings (For ex: diced green apple, diced onion, diced pepper, croutons, & hard-boiled eggs)

Steps:

Wash and dry all of the vegetables very well-if you prefer to peel the tomatoes you can, although I usually leave the skin on.
Cut the tomatoes into 4 slices (leaving the core behind) and put into your blender.
Halve, core, and de-seed the pepper. Cut it into a few slices and add to the blender.
Peel the garlic and slice it in half. Remove the core (which often results in bitterness when not cooked).
Cut the onion into a few slices and add it to the blender too.
Peel the cucumber and cut it in half. Add half to the blender and save the other half for a topping.
Blend the vegetables at a high speed until it is completely pureed.
Add the salt and vinegar and, while blending on a slow speed, slowly add the olive oil.
Taste and adjust salt and vinegar. If the texture is too thick for your liking add some cold water.
Refrigerate and serve VERY cold! Add as many (or as few) toppings as you like.

Nutrition Facts : Calories 177.63 kcal, Carbohydrate 12.13 g, Protein 2.56 g, Fat 14.1 g, SaturatedFat 1.94 g, Sodium 85.63 mg, Fiber 3.6 g, Sugar 7.73 g, ServingSize 1 serving

CLASSIC ANDALUSIAN GAZPACHO RECIPE

Classic Andalusian Gazpacho Recipe image

If you ever visit Andalusia, you'll notice that almost every table in the restaurants has at least one bowl with red cold soup on their tables. That soup is no other than the famous Andalusian Gazpacho. In this article I'll show you how to make it, the different changes that you can make to the ingredients, how to store it, and other special tricks of my own! Is an ideal summer recipe because you don't need to turn the oven or the stove on, and as a result, you'll get a refreshing cold soup.

Provided by Paulina

Categories Soup Recipes

Time 20m

Number Of Ingredients 10

Ingredients

5 cups (1kg) Roma tomato
1 green pepper
1 red bell pepper
1 Cucumber
2 Garlic cloves
4 tablespoons Extra virgin olive oil
1 slice (50g) stale bread
1 cup (250ml) water
Salt and black pepper to taste
2 tablespoons Sherry vinegar

Steps:

Grab the vegetables listed, wash, peel, and chop them. They will be processed later so don't worry about the size. Cut the bread into pieces too.
Put them into your food processor or blender, add olive oil, water, sherry vinegar, bread, and seasoning. Blend everything until your cold soup reaches a creamy consistency. If you want it runnier just add more water, and if you like it thicker add more bread.
Taste in case it needs more seasoning. As an optional step, you can run it through a fine strainer, this will help you remove any seed or vegetable skin left.
Take your gazpacho Andaluz to the fridge for 1 and a half to 2 hours, or chill it in the freezer for 30 minutes. Serve cold.

Nutrition Facts : Calories 100 calories, Carbohydrate 16 grams carbohydrates, Fat 3 grams fat, Fiber 2 grams fiber, Protein 1 grams protein, SaturatedFat 0.5 grams saturated fat, ServingSize 1, Sodium 440 milligrams sodium, Sugar 10 grams sugar

SPANISH GAZPACHO

Spanish Gazpacho image

What's better on a hot summer's day than a classic chilled gazpacho? Serve this traditional Spanish gazpacho chilled in a glass or a bowl. You can also serve in shot glasses for an easy, make-ahead summer appetizer!

Provided by Luis Luna

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes

Time 20m

Yield 8

Number Of Ingredients 12

Ingredients

2 pounds tomatoes, peeled and halved
1 cucumber, peeled and sliced
1 green bell pepper, sliced
½ onion, sliced
1 ½ tablespoons red wine vinegar
1 clove garlic
salt to taste
¼ cup extra-virgin olive oil
¼ cup cold water, or as needed
½ onion, chopped
1 green bell pepper, chopped
1 cucumber, chopped

Steps:

Combine tomatoes, cucumber, bell pepper, onion, vinegar, garlic, and salt in the bowl of a food processor; pulse until blended. Pour olive oil in slowly, with the processor running, until gazpacho is smooth. Add small amounts of cold water as needed to achieve desired consistency.
Serve gazpacho chilled with chopped onion, bell pepper, and cucumber sprinkled over each serving.

Nutrition Facts : Calories 103.7 calories, Carbohydrate 9.3 g, Fat 7.3 g, Fiber 2.4 g, Protein 1.8 g, SaturatedFat 1.1 g, Sodium 27.8 mg, Sugar 5.1 g