Gazpacho happens to be a very tasty soup prepared with raw blended vegetables that is best served when chilled. It first originated from the South Spain area of Andalusia and is particularly very popular in Cordoba along with Seville. Due to its emergence from this region of Spain, it is also commonly fondly referred to as Andulisian gazpacho by most gourmets from all across the globe. This soup is especially drank during extremely hot summer seasons as it is extremely refreshing and cool.
The recipe provided here comes from Seville and does not include the usual stale bread in its ingredients. Its hue is as well a creamy pinkish orange instead of the drab lipstick’ red most other recipes create. This is largely attributable to the large amounts of olive oil needed to make this particular version of this timeless soup.
- 2 lbs of ripe red tomatoes that have been cored and sliced into roughly even chunks
- 1 Italian frying pepper that has been seeded and cut into roughly even chunks
- 1 cucumber which is 8” in length and has been peeled and diced into roughly even chunks
- 1 small mild onion (either red or white) that has been peeled and sliced into roughly chunks
- 1 clove of garlic
- 2 tablespoon of sherry vinegar
- cup of extra virgin olive oil
- To prepare this gazpacho recipe put the chunks of tomatoes, pepper, cucumber, onions and garlic into a blender.
- You should then proceed to blend them at your blender’s top speed setting, and then wait until the mixture gets to a very smooth texture.
- While the blender’s motor is still running, pour in the sherry vinegar and 2 tablespoons of salt, and ultimately gradually pour in the olive oil. In the long run, the mixture should be of a bright orange or dark pink color, just like a salad dressing.
- Next, proceed to strain it using either a strainer or a home mill. Make sure you push all the liquid through utilizing a spatula or the back of a ladle.
- Then, get rid of the solid leftovers, before you can transfer the soup into a big glass pitcher. Next, let it chill until the moment it is extremely cold. This should be no less than 6 hours or even overnight if you prefer.
- Finally, prior to serving it, you should adjust the gazpacha’s seasoning with both salt together with vinegar. Serve in glasses over ice if you desire to do so. Enjoy!
As you can evidently see, preparing delicious gazpacho soup is not at all a hard task. With the ingredients listed above and by following the instruction offered here, you too can make this immensely popular as well as wholesome Andulisian soup. Unlike most other recipes which include stale bread, this one offers a relatively lighter Andulisian gazpacho that is more of a beverage than a soup. The subtle combination of red tomato juice mixed with pale green cucumber juice and golden olive oil, will culminate in a delightfully smooth, fluffy texture you will just simply love. So, what are you waiting for? Make your own Seville gazpacho today!