CSN News: SPANISH RECIPE – Make gazpacho in the traditional Andalucian style.

Gazpacho, a cold tomato soup that is delicious and nutritious, may not seem appealing at first. However it is regarded as a superfood. It is delicious, nutritious and inexpensive to make. When the weather warms up, gazpacho makes a great alternative to fizzy beverages. You’ll love having it in your refrigerator!

Andalusian gazpacho has to be one of the most popular dishes in Spanish cooking. Quick note: There will never be a recipe that is completely agreed upon by two Spaniards. You might find audience members using printed music scores to follow along at a concert of classical music in the Albert Hall. They value precision over all else. In northern Europe, precision is prized. Spanish thinking is completely alien to this mindset.

If your neighbour attends two consecutive flamenco performances by a star like José Mercé and finds both shows identical, they’ll likely ask for their money back. Spain thrives off spontaneity and creativity. So, when you invite Assunta from next door to sample your gazpacho, expect her to tell you she makes it differently—because, of course, she does!

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Gazpacho is a traditional recipe that has been passed down from generation to generation. Each family has its own method, but they all have some things in common. Some families prefer to use a specific ingredient, while other families consider it essential. You’ll eventually develop your own version.

You’ll love this recipe more than any other store-bought version. Also, it’s significantly cheaper! So, grab your ingredients and head to the kitchen to try this classic cold soup—one of Spain’s most internationally renowned dishes. And if your Thermomix comes with a food processor you can make Andalusian Gazpacho even faster and easier!

 Ingredients                                   (Serves 6)

Pear tomato                                      1 kg

Italian green pepper                        1

Cucumber                                          1

Garlic cloves                                      2

Extra virgin olive oil                         50 ml

Hard loaf bread                                50 g

Water                                                 250 ml

Salt                                                      5 g

Sherry vinegar                                  30 ml

Difficulty                                            Medium

Preparation                                       15 min

Rest                                                     1 hr

It’s all about taste when it comes to gazpacho. Finely chopped onion can sometimes be used as a garnish—not as part of the blended ingredients—but this point is often debated, as some households always include onion in the mix. It’s your choice.

Red pepper is a sensitive issue, because Andalusian Gazpachos are made traditionally with green pepper. This pepper has a distinct flavour which doesn’t go well with red pepper.

Add 50 ml olive oil to 250 ml chilled water and 50 ml sherry vinegar. Chop the ingredients. All ingredients should be blended thoroughly. It’s not necessary to peel the peppers or tomatoes, since the mixture will later be strained. For a perfect texture, use a Thermomix food processor or similar. Blend the mixture at maximum speed for 4 minutes.

After blending, strain the gazpacho using a fine mesh sieve. Press with a ladle for a creamy consistency, free of seeds and skins. Transfer the gazpacho to the refrigerator to chill. For the best results, allow the gazpacho to cool completely before serving—ideally, prepare it the night before and cover it with cling film to prevent oxidation and preserve its nutrients.

For a delicious variation, try making watermelon gazpacho.

Avoid adding ice to the traditional Andalusian Gazpacho, as this dilutes its flavour. Plan ahead and chill it well before serving. Accompany it with fried bread croutons and finely diced gazpacho ingredients—such as tomato, green pepper, and cucumber—so guests can add their own garnishes to their bowls.