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Gazpacho Andalouse

A community recipe by

Not tested or verified by Nigella.com

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Introduction

I don't really think "cold soup" is an appropriate term for this stunning but simple peasant delicacy. For a long time I didn't like the sound of it, but having tried it, it's an absolutely stunning, refreshing, light summer dish.

I don't really think "cold soup" is an appropriate term for this stunning but simple peasant delicacy. For a long time I didn't like the sound of it, but having tried it, it's an absolutely stunning, refreshing, light summer dish.

Ingredients

Serves: 4-6

Metric Cups

For the Gazpacho

  • 6 cloves garlic
  • 200 grams bread (roughly torn)
  • 20 millilitres olive oil
  • 500 grams tomatoes (peeled and chopped)
  • 250 grams cucumber (peeled and chopped)
  • 200 grams pepper (seeded and diced)
  • 10 millilitres balsamic vinegar
  • 1 pinch of sea salt
  • 1 pinch of freshly ground pepper

For the Garnish

  • 100 grams onions (chopped)
  • 100 grams tomatoes (diced)
  • 100 grams cucumber (diced)

For the Gazpacho

  • 6 cloves garlic
  • 7 ounces bread (roughly torn)
  • 1 fluid ounce olive oil
  • 17⅔ ounces tomatoes (peeled and chopped)
  • 8⅚ ounces cucumber (peeled and chopped)
  • 7 ounces pepper (seeded and diced)
  • fluid ounce balsamic vinegar
  • 1 pinch of sea salt
  • 1 pinch of freshly ground pepper

For the Garnish

  • 3½ ounces onions (chopped)
  • 3½ ounces tomatoes (diced)
  • 3½ ounces cucumber (diced)

Method

Gazpacho Andalouse is a community recipe submitted by StoupaTart and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Soak the garlic and the bread with the olive oil. Let stand for 10 mins.
  • Add the tomatoes, cucumber and peppers to the bread mix with the vinegar and stand for a further 10 mins.
  • Blend to a puree and season well. Add chilled water if the mixture is too thick.
  • Put an ice cube in each bowl, ladle gazpacho over and let the diners help themselves to garnish.
  • Soak the garlic and the bread with the olive oil. Let stand for 10 mins.
  • Add the tomatoes, cucumber and peppers to the bread mix with the vinegar and stand for a further 10 mins.
  • Blend to a puree and season well. Add chilled water if the mixture is too thick.
  • Put an ice cube in each bowl, ladle gazpacho over and let the diners help themselves to garnish.
  • Additional Information

    This really does depend on good quality ingredients. Good tasty tomatoes and the freshest olive oil you can get. You could add basil if you like it.

    This really does depend on good quality ingredients. Good tasty tomatoes and the freshest olive oil you can get. You could add basil if you like it.

    Tell us what you think