Andalusian Gazpacho
This refreshing chilled tomato soup is a Spanish staple in the summer months. The quality of the tomatoes really determines the taste – use vine ripened tomatoes if available and never green salad tomatoes!
This recipe was kindly contributed by the Embassy of Spain in Addis Ababa.
- 6-7 medium tomatoes
- 1 green Italian pepper (the long type, not a bell pepper)
- 1 cucumber
- half of a small white onion
- 1 clove of garlic (not too big)
- 0.25 cup good quality extra virgin olive oil
- a pinch (or two) of salt
- 4 tablespoons of vinegar
Wash and dry all of the vegetables very well – if you prefer, you can peel the tomatoes. Cut the tomatoes into slices (removing the cores) and put into a blender, along with the sliced (and de-seeded) pepper, peeled and sliced garlic, sliced onion, and half of the peeled cucumber. Blend everything at high speed until completely pureed. Add the salt and vinegar and, while blending on slow speed, add the olive oil. Taste and adjust salt and vinegar. If the texture is too thick for your liking add some cold water.
Refrigerate and serve very cold! The soup can be topped with diced cucumber, onion, or pepper, croutons, and/or hard-boiled eggs.
This refreshing chilled tomato soup is a Spanish staple in the summer months.
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