Gazpacho Andalusian Recipes

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ANDALUSIAN GAZPACHO



Andalusian Gazpacho image

This is a wonderful recipe for a spicy cold tomato soup. Works great as an appetizer or main dish. It's very refreshing on hot days. Keeps, tightly covered, in the freezer up to 3 months.

Provided by CAT609

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

Time 4h30m

Yield 10

Number Of Ingredients 15

1 cucumber, peeled and diced
1 green bell pepper, diced
5 green onions, chopped
2 cloves garlic, minced
3 tomatoes, diced
2 stalks celery, diced
2 ½ cups navy beans, rinsed and drained
2 tablespoons olive oil
6 tablespoons red wine vinegar
1 (46 fluid ounce) can tomato juice
1 teaspoon ground cumin
1 tablespoon minced fresh parsley
1 tablespoon minced fresh basil
½ tablespoon minced fresh oregano
¼ teaspoon salt

Steps:

  • In a 4-quart serving bowl or soup tureen, combine cucumber, bell pepper, green onion, garlic, tomatoes, celery, navy beans, olive oil, vinegar and tomato juice Season with cumin, parsley, basil, oregano and salt. Adjust spices and seasonings to taste. Chill in refrigerator at least 4 hours before serving cold.

Nutrition Facts : Calories 139.5 calories, Carbohydrate 23.1 g, Fat 3.3 g, Fiber 5 g, Protein 6.7 g, SaturatedFat 0.5 g, Sodium 709 mg, Sugar 6.3 g

CLASSIC ANDALUSIAN GAZPACHO



Classic Andalusian Gazpacho image

Categories     Soup/Stew     Garlic     Pepper     Tomato     No-Cook     Summer     Gourmet

Yield Makes 4 servings

Number Of Ingredients 9

1 (2-inch-long) piece baguette, crust discarded
2 garlic cloves
2 teaspoons salt
2 tablespoons Sherry vinegar (preferably "reserva"), or to taste
1 teaspoon sugar
1/2 teaspoon ground cumin (optional)
2 1/2 lb ripe tomatoes, cored and quartered
1/2 cup mild extra-virgin olive oil (preferably Andalusian hojiblanca)
Garnish: finely chopped red and green bell peppers

Steps:

  • Soak bread in 1/2 cup water 1 minute, then squeeze dry, discarding soaking water.
  • Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large knife). Blend garlic paste, bread, 2 tablespoons vinegar, sugar, cumin, and half of tomatoes in a food processor until tomatoes are very finely chopped. Add remaining tomatoes with motor running and, when very finely chopped, gradually add oil in a slow stream, blending until as smooth as possible, about 1 minute.
  • Force soup through a sieve into a bowl, pressing firmly on solids. Discard solids.
  • Transfer to a glass container and chill, covered, until cold, about 3 hours. Season with salt and vinegar before 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

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

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