Gazpacho Andaluz

Hola!!!

Summer is just around the corner! We’ve had a lot of hot days here, hot days when you don’t want to cook and you are just craving a light and cold dish. I love to go to the beach or spend a few hours on the water kayaking, then come home and have something cold and refreshing. It’s days like this when I enjoy a nice, cold bowl of gazpacho. Oh my! I love gazpacho. It’s so easy to make, super healthy and super refreshing!

This dish is very popular in Spain, in fact the origin of gazpacho can be traced to the VIII century! Crazy! It wasn’t the gazpacho that we know now, because they didn’t have some of the ingredients such as tomato or pepper. Gazpacho back then was made primarily with bread, garlic, olive oil, vinegar, salt and water. It not until 1726 that the first recipe for the modern gazpacho is recorded in spanish history. I think I prefer it with the tomatoes, bell peppers and cucumber!

Now that it is tomato season, it is the best time to start making this dish! It takes 10 minutes to make and it’s really worth it! Let’s do it!

 

Gazpacho Andaluz

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Course: Appetizer, dinner, Lunch
Total Time: 10 minutes
Servings: 6 Cups

Ingredients

  • 2.5 Ibs Ripe Tomatoes 4 Large tomatoes
  • 1 Medium Green Bell Pepper
  • 1 Medium Cucumber
  • 1/2 Medium Sweet Onion
  • 1 Clove of Garlic
  • 1 Slice White Bread or 2 oz Bread (no crust) Optional but it will thicken the gazpacho a little bit (Recommended).
  • 1/4 Cup Extra Virgin Olive Oil
  • 1/4 Cup Water
  • 3 Tbsp Red wine vinegar
  • 1 Tsp Salt

Instructions

  • Cut the cucumber, onion, pepper and tomatoes into chunks (reserve a little for later as a garnish.) 
  •  In your blender or food processor blend up the tomatoes until smooth.
  • Add all the remaining ingredients and blend it until smooth.
  • If your ingredients are cold you can drink it right away, otherwise I would recommend leaving it in the fridge for a few hours until it’s cold. Then, you can enjoy it anytime you like. It will last in your refrigerator for about 5 days.
Tried this recipe?Did you make this recipe? Tag @joyofspanishcooking on Instagram and hashtag #joyofspanishcooking

 

Bon profit!

Gazpacho Andaluz

Published by

Ivette

Hola y Bienvenido/a! Hello and Welcome! My name is Ivette and I am a dual citizen! Originally, I from Catalonia, Spain but in 2014 I moved to the United States and I currently live in Maryland with my husband Richard (number 1 taster, thank you!), my baby girl Beulah my rescue dig Vicky and my two (big!) cutie cats Pintxo & Pastifa. Full house! I love Spanish food. In Spain there is always something to celebrate, gathering with friends and family… We have THREE dishes at every meal! Yes, 3! You will have a first full dish like pasta and for the second dish you will have fish/meat and then dessert, and after dessert coffee…. When I am in Spain and get together with my family (there are 31 of us!), we can start lunch at 2:30pm and finish it at 7pm… I have always loved cooking. My grandmother it is a great, great cook and I think my love of cooking is because of her. When I was in college, my favorite breaks, were getting into the kitchen and cooking or baking something. I was able to escape the normal daily routine of law school. In this blog, I would like to share some Spanish recipes as well as other delicious recipes. If you have any questions, feel free to contact me at joyofspanishcooking@gmail.com Bon profit!

13 thoughts on “Gazpacho Andaluz

  1. I am sooo trying this! I have been looking for a good gazpacho recipe for a while. Thanks for sharing!!

  2. He fet la teva recepta i és fàcil i espectacularment boooooo!!!!!

  3. […] Different varieties of squash and a lot of tomatoes. I immediately thought I would make either gazpacho or tomato soup. Once I arrived home, I checked the fridge and since I didn’t have the […]

  4. I grew up with (and continue to have) a pot of gazpacho in my fridge at all times during the summer- I drink it for breakfast, and eat it for lunch and dinner…. It’s my absolute favorite food! Beautiful photo of yours.

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