Andalusian Gazpacho for a picnic
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Andalusian Gazpacho
Prep Time
20 mins
Total Time
20 mins
 

A refreshing treat on a hot summer day, Andalusian Gazpacho bursts with fresh tomatoes and summer's bounty

Course: Drinks, Main Course, Soup
Servings: 8 Servings
Author: On The Go Bites
Ingredients
Soup
  • 4 Slices White bread, crusts removed or other light tasting bread
  • 3 Pounds Tomatoes, preferably heirloom sub Roma or Vine Ripened
  • 1-2 Whole Garlic cloves or to taste
  • 1/2 Large Yellow bell pepper any color, or cubenelle or Anaheim peppers
  • 1/2 teaspoon Cumin, optional
  • 2 teaspoons Kosher salt
  • 1/4 Cup Extra virgin olive oil good quality, you'll taste it
  • 1/4 Cup Sherry vinegar or red wine vinegar or cider vinegar
  • 2-4 Cups Cold water to get the consistency you want
  • 1 teaspoon sugar, optional only if the tomatoes need a flavor boost
Croutons
  • 2 Slices Bread, any kind crusts removed
  • 2 Tablespoons Extra virgin olive oil
Garnishes, Optional
  • 1/2 Large Yellow pepper or whatever pepper you used for the soup, diced
  • 1/2 Large English cucumber finely diced
  • 1 Small white or red onion diced
Instructions
Gazpacho

  1. Cut crusts from bread, tear 4 slices into about 2 inch pieces and cover with water.  Let soak for a few minutes.  Cut other 2 slices of bread into small cubes for croutons, set aside.

  2. Roughly chop tomatoes, garlic and ½ the bell pepper.  Ad to blender or food processor.

    Depending on the size of your food processor or blender will determine if you place all the ingredients at once or split them. I need to split mine in half because of the capacity of the blender.

    In this case, add half the tomatoes, garlic and bell pepper and process until smooth.

    Squeeze bread dry and add half to the food processor or blender. Discard the soaking water.

    Add half the cumin, kosher salt, extra virgin olive oil, sherry vinegar and water. Process for a few seconds.

  3. Pour and/or strain into serving container or large,non-reactive glass bowl.

    Traditional Andalusian Gazpacho should be put through a strainer to make perfectly smooth. I skip this step because I like a little texture to my Gazpacho, the call is yours!

    Process the other half of the soup ingredients.

Croutons, Optional

  1. Heat 2 Tablespoons olive oil in skillet over medium heat, add cubed bread.  Sprinkle with a little kosher salt and pepper.  Cook until golden brown, stirring occasionally.

Garnishes, Optional

  1. These are optional but add a nice color to the Gazpacho. Finely dice the bell pepper and cucumber. Place garnishes in small serving bowls. If drinking the Gazpacho from cups, make sure that the garnishes, including the croutons, are small enough that its comfortable to drink.

To Serve

  1. Serve immediately or let sit for 3 plus hours to let the flavors meld. Keep in the refrigerator for up to 3 days, the flavor gets better by the day.

    Add a nice drizzle of extra virgin olive oil and sherry vinegar. Pass the garnishes for guests to top their Gazpacho themselves.

Recipe Notes

Notes:

Put garnishes in small bowls, let each guest garnish their Gazpacho themselves

Use a glass or Non-reactive bowl for serving since tomatoes are acidic and will react with aluminum.