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Spanish
Andalusian Gazpacho Lunch
20 min total20 prep0 cook6 servings140 cal
VegetarianVeganClassic
Chilled Andalusian gazpacho — raw tomato, cucumber, and pepper soup blended until silky. A refreshing Spanish lunch perfect for hot summer days.
Ingredients
produce
- 6ripe tomatoes
- 1cucumber
- 1red bell pepper
- 1shallot
- 2 clovesgarlic
pantry
- 0.25 cupextra-virgin olive oil
- 2 tbspsherry vinegar
- 1 tspsalt
Steps
- Roughly chop tomatoes, cucumber, pepper, shallot, and garlic.
- Blend vegetables with olive oil, vinegar, and salt until smooth.
- Pass through a fine sieve if desired for extra smoothness.
- Chill at least 2 hours.
- Dice extra cucumber and pepper for garnish.
- Stir gazpacho before serving.
- Ladle into bowls and top with garnish.
- Serve ice-cold with olive oil drizzle.
Tips
- Chill at least 2 hours for flavors to meld.
- Blend until completely smooth, then pass through sieve for silkiness.
- Serve with diced cucumber and pepper garnish for crunch.
- A splash of sherry vinegar adds authentic tang.
