Traditional Spanish gaspacho (or Gaspacho Andaluz)

This soup is made faster than our cold soup called Tarator, because you don’t even bother to grate the vegetables. I have been planning to try this Gaspacho for so long and in these hot days the time has come.

I really wanted to make gaspacho according to an original Spanish recipe, so I looked for one and found it on the culinary youtube channel “Spain on a Fork”.

The vegetables in the blender, a little good olive oil on top and you’re done! Try it for yourself!

Here is the recipe:

 

AnnieAuthorAnnieCategoryDifficultyBeginner

НЕОБХОДИМИ ПРОДУКТИ:

 1 kg tomatoes (in the original recipe "Roma" type tomatoes are used)
 1 green pepper
 1 medium-sized gherkin (or 1/2 long cucumber)
 1 clove garlic
 1 tsp. wine vinegar (in the original recipe it was sherry vinegar, but I put balsamic vinegar)
 ¼ cup (60 ml) extra virgin olive oil
 ¾ cup (180 ml) cold water
 1 tsp. salt
For serving:
 finely chopped pepper or cucumber
 olive oil for drizzle

Prep Time5 minsTotal Time5 mins

 

НАЧИН НА ПРИГОТВЯНЕ:

1

The most "labor-consuming" part of making this traditional Spanish soup is preparing the vegetables.
Wash the vegetables. Cut the tomatoes into medium-sized pieces (about eighths). Peel the cucumber and cut it into large pieces. Clean the pepper from the seeds and cut into small pieces. Peel a clove of garlic and cut it in four.
Put all the vegetables in the bowl in which you will blend the soup or directly in the blender of the food processor, if you use it.

2

Add the vinegar.

Гаспачо

3

Add the water.

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4

Add the olive oil, too.

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5

Add the salt.

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6

Blend the whole mixture with a blender for about 5 minutes.

Гаспачо

7

You need to get a fine puree. If you want, you can strain it.
Pour the gaspacho into a plastic box with a lid. You can also put it in a glass jug, but you must cover it with a plastic wrap so that it does not absorb the aromas from the refrigerator.
Place the gaspacho in the refrigerator for at least 2-3 hours to cool well.

Гаспачо

8

When serving, cut pepper or cucumber into small cubes and sprinkle.
Finish with a drizzle of olive oil.

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9

Enjoy! 🙂

Гаспачо

 

Щом аз мога, значи и вие можете!
Добър апетит!

 

Ingredients

 1 kg tomatoes (in the original recipe "Roma" type tomatoes are used)
 1 green pepper
 1 medium-sized gherkin (or 1/2 long cucumber)
 1 clove garlic
 1 tsp. wine vinegar (in the original recipe it was sherry vinegar, but I put balsamic vinegar)
 ¼ cup (60 ml) extra virgin olive oil
 ¾ cup (180 ml) cold water
 1 tsp. salt
For serving:
 finely chopped pepper or cucumber
 olive oil for drizzle

Directions

1

The most "labor-consuming" part of making this traditional Spanish soup is preparing the vegetables.
Wash the vegetables. Cut the tomatoes into medium-sized pieces (about eighths). Peel the cucumber and cut it into large pieces. Clean the pepper from the seeds and cut into small pieces. Peel a clove of garlic and cut it in four.
Put all the vegetables in the bowl in which you will blend the soup or directly in the blender of the food processor, if you use it.

2

Add the vinegar.

Гаспачо

3

Add the water.

Гаспачо

4

Add the olive oil, too.

Гаспачо

5

Add the salt.

Гаспачо

6

Blend the whole mixture with a blender for about 5 minutes.

Гаспачо

7

You need to get a fine puree. If you want, you can strain it.
Pour the gaspacho into a plastic box with a lid. You can also put it in a glass jug, but you must cover it with a plastic wrap so that it does not absorb the aromas from the refrigerator.
Place the gaspacho in the refrigerator for at least 2-3 hours to cool well.

Гаспачо

8

When serving, cut pepper or cucumber into small cubes and sprinkle.
Finish with a drizzle of olive oil.

Гаспачо

9

Enjoy! 🙂

Гаспачо

Traditional Spanish gaspacho (or Gaspacho Andaluz) – recipe
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