Gazpacho Andaluz
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The Tale of Gazpacho Andaluz
Story updated
Gazpacho traces back to ancient bread-and-olive-oil soups eaten in Roman and Moorish Andalusia, long before tomatoes existed in Europe. Only after the Columbian Exchange brought tomatoes and peppers to Spain in the 16th century onward did the soup evolve into the chilled, tomato-based gazpacho recognized today.
Ingredients
Scale:· 6 servings
- 2 lbs ripe tomatoes, chopped
- 1 cucumber, peeled and chopped
- 1 green bell pepper, chopped
- 1/4 onion, chopped
- 1 clove garlic
- 1/3 cup extra virgin olive oil
- 2 tbsp sherry vinegar
- 1 slice stale bread, soaked in water
- Salt to taste
Instructions
- 1Combine tomatoes, cucumber, pepper, onion, and garlic in a blender.
- 2Add the soaked bread and blend until completely smooth.
- 3With the blender running, stream in olive oil to emulsify.
- 4Add sherry vinegar and salt, and blend again.
- 5Strain through a fine sieve for a silky texture, if desired.
- 6Chill at least 2 hours before serving cold, garnished with diced vegetables.
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