Gazpacho Andaluz
Gazpacho is a cold raw vegetable soup served throughout all Spain. Gazpacho should be slightly consistent, rich in tomato, a little bit sour, and spicy.
Servings: 4
Ingredients
- 2 stalks celery
- 1 medium red onion
- 2 medium red peppers
- 2 medium cucumbers, peeled
- 1 small bunch of cilantro, chopped
- 6 cloves garlic, minced
- 28 fl.oz tomatoes, can
- 5 ounces tomato paste
- 0.25 cup breadcrumbs
- 0.5 cup red wine vinegar
- 1 pinch cayenne pepper
- White pepper and salt, to taste
- 0.5 cup olive oil + 2 tablespoon
- 1 cup water
- 4 green onions, chopped
- 1 cup tomato juice
- 4 slices of white sandwich bread
- 0.25 pound cooked small shrimp, optional
Instructions
Prepare the Gazpacho vegetables:
- Start by preparing all vegetables, when you are cutting them, the regularity of the cut is not essential as the soup will be later processed. Peel and cut celery, diced red onion, diced red pepper without seeds, peel, seed, and dice 1½ cucumber, chop cilantro, mince garlic cloves, and chop and peel the tomatoes.
Prepare the Gazpacho garnish:
- Cut the sandwich bread slices in small cubes and sauté in 2 tablespoons olive oil on medium heat, until golden. Season with a pinch of salt and reserve on absorbent paper. Dice in small cubes the second half of cucumber without seeds. Clean, chop the green onions and reserve.
make the Gazpacho :
- In a large bowl, mix all of the ingredients except croutons, green onions, two tablespoons of olive oil, and shrimps. Let marinate for at least 2 hours in the refrigerator or longer. Process through a food processor until it is finely chopped—return mixture to a large bowl. Rectify the seasoning to your taste. Be light on the cayenne pepper; it will infuse. Serve cold topped with croutons and shrimps (optional).
Video
Notes
Gazpacho descends from an ancient Andalusian liquid concoction based on a combination of stale bread, garlic, olive oil, salt, and vinegar. Tomato was added to the recipe after it was brought to Europe after the Columbian Exchange, which began in 1492.
