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Traditional Andalusian Gazpacho (Chilled Tomato, Cucumber, and Pepper Soup)
The ultimate refreshing summer elixir from Andalusia: a silky, chilled blend of ripe vine tomatoes, crisp cucumber, green pepper, garlic, sherry vinegar, and fragrant olive oil.
Prep
15 min
Cook
0 min
Total
15 min
Ingredients
4servings
- Ripe vine tomatoes, quartered1000 g
- Cucumber, peeled and roughly chopped1 piece
- Green Italian bell pepper, chopped1 piece
- Small garlic clove, germ removed1 clove
- Extra virgin olive oil70 ml
- Sherry vinegar or red wine vinegar2 tbsp
- Sea salt1 tsp
Preparation Steps
1
Place tomatoes, cucumber, green pepper, garlic, salt, and sherry vinegar into a high-speed blender.
2 min timer
2
Blend on high speed for 2 minutes until completely liquefied and smooth.
2 min timer
3
With blender running on medium, slowly drizzle in extra virgin olive oil to emulsify into a silky, creamy peach-colored soup.
1 min timer
4
Pass through a fine mesh strainer, pressing with a ladle to discard skins and seeds for an ultra-velvety texture.
3 min timer
5
Refrigerate for at least 2-3 hours until thoroughly chilled. Serve cold with a swirl of olive oil and diced vegetables.
2 min timer
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Provenance & Public Domain Audit
Source: European Culinary Traditions Archive / USDA Public Domain Collection (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
