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.
Other recipes
From mains to sides, and from desserts to snacks: our Ambassadorial community has the perfect recipe for every occasion. Check out all the recipes in our diverse collection and discover how our Ambassadors cook their favourite dishes!
Yassa Chicken
This recipe was kindly contributed by Aïssatou Touré, a participant in the AU-EU Youth Plug-In Initiative, which proposed innovative ideas for the Africa-EU Partnership ahead of the 5th AU- EU ...
- Difficulty
Widjila
Widjila are a specialty of the Timbuktu region in northern Mali. They are steamed buns, paired here with an aromatically spiced sauce called Al Marga Mafé.
- Difficulty
- Difficulty
