Gazpacho Andaluz
A cold Andalusian soup, made by blending raw vegetables. Olive oil and water are emulsified to structure this clean and sharp soup. Refreshing, hydrating and reinvigorating, its balance lies between controlled acidity and vegetable sweetness.
Ingredients (for 3 people)
- 4 Tomatoes
- ¼ Cucumber
- ½ White onion, small
- Garlic (¼ clove)
- Olive oil
- White vinegar
- Water
- Salt
Utensils & Tools
- Fine mesh sieve
- High-speed Blender
Preparation
- Blanch the tomatoes for about 2 minutes, or until the skins begin to split. Transfer immediately to cold water.
- Peel the tomatoes, cut into quarters, and remove the firm central core. Strain out the seeds using a fine mesh sieve.
- Peel the cucumber and remove the seeds.
- Cut the onion into coarse pieces.
- Combine all ingredients in a container: vegetables, garlic, olive oil (2½ tablespoons), white vinegar (1 tablespoon), water (½ glass), and salt (1 teaspoon).
- Blend thoroughly until smooth and fully homogeneous.
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Garlic must be dosed carefully; it can easily dominate the preparation. It is preferable to dispense a smaller dose rather than overdo it.
Garlic's intensity varies depending on quality and freshness.
Garlic's intensity varies depending on quality and freshness.
Serving
- Serve chilled, either in a glass or as a cold soup.
- Optionally garnish with small diced elements such as cucumber, tomato, cured ham, or croutons.
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The mixture may separate during refrigeration; stir before serving to restore emulsion.