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Gaspacho Andalou

Name: Gaspacho Andalou
Prep time: 20 min
Total time: 20 min
Yield: 6 servings
Cuisine: ES
Ingredients: 1kg very ripe tomatoes, cored and chopped; 1 small cucumber, peeled and chopped; 1 green Italian pepper (or ½ green bell pepper), seeded; 1 clove garlic, germ removed; 50g day-old white bread, crusts removed; 2 tbsp sherry vinegar; 100ml extra-virgin olive oil; 1 tsp salt; 100ml cold water; 2 tbsp each diced cucumber, pepper and onion, to garnish

Photo : Babs Gorniak / Unsplash

20m

Prépa

Cuisson

Portions

Facile

Difficulté

La soupe froide andalouse : tomates mûres, concombre, poivron et ail mixés avec vinaigre de Xérès, huile d'olive et un peu de pain.

#spanish#andalusia#soup#cold#tomato#summer#no-cook#vegan

Portions

Ingrédients

Nutrition

calories210

protein3g

carbs14g

fat17g

fiber3g

Par portion

Étapes

Soak the bread

Soak the bread in a little water until soft, then squeeze it out.

Blend the vegetables

Put the tomatoes, cucumber, pepper, garlic, bread, vinegar and salt in a blender and blend on high until completely smooth.

⏱2:00

Add the olive oil

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Strain

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Chill

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Serve

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Soak the bread

Soak the bread in a little water until soft, then squeeze it out.

Blend the vegetables

Put the tomatoes, cucumber, pepper, garlic, bread, vinegar and salt in a blender and blend on high until completely smooth.

⏱2:00

Add the olive oil

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Strain

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Chill

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Serve

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

History & Culture

The Story Behind the Dish

📍 Andalusia, Spain📅 19th century (tomato version)🍅 ES

Gazpacho began as a humble soup of bread, garlic, oil, vinegar and water, eaten by farm labourers in the Andalusian heat. Tomatoes and peppers from the Americas were added over time, and by the 19th century the red gazpacho we know today was established.

It was traditionally pounded by hand in a large wooden or clay bowl called a dornillo.