Gazpacho is like chili, where everyone has a certain way of doing it and it will taste different every time. I got this recipe from my college Spanish book, and have been using it for years. Good for hot days or as a drinkable snack.
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- 3 lbs tomatoes, very ripe (the best are hothouse)
- 1/2 bell pepper (I use red)
- 1 small day-old baguette
- 3/4 cup olive oil
- 1 large onion
- 1 large cucumber
- 2 small carrots
- 2 garlic cloves
- 1/2 cup balsamic vinegar (or to taste)
- 1/2 cup water
- 1 teaspoon paprika
- 1To start, chop the cucumber and soak it with the stale baguette in the water.
- 2The water should saturate the bread well, but not drown it.
- 3Salt the water with up to a 1/2 tbsp of salt.
- 4Let soak.
- 5If your bread is too fresh, sit it out in the sun for a few hours to harden.
- 6Peel the skin off the tomatoes.
- 7Ripe tomatoes peel easier and have the best flavor.
- 8If your tomatoes are uncooperative, plunge them into hot water for a few seconds to loosen the skin.
- 9Pass the peeled tomatoes through a blender.
- 10Puree away.
- 11Pass the remaining soup ingredients through the blender, including the soaked baguette and cucumber.
- 12Blend your two blended batches together until well mixed.
- 13Taste and adjust salt, vinegar, if necessary.
- 14You may even want to add a few more peeled tomatoes if the soup tastes too bell peppery.
- 15Refrigerate for 4 hours before serving.
- 16Top with garnishes and enjoy!
- 17For Vegan option omit the eggs.
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Nutritional Facts for Gazpacho Andaluz
Serving Size: 1 (460 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 256.9
- Calories from Fat 187
- Total Fat 20.8 g
- Saturated Fat 2.9 g
- Cholesterol 0.0 mg
- Sodium 44.2 mg
- Total Carbohydrate 16.6 g
- Dietary Fiber 3.2 g
- Sugars 9.1 g
- Protein 2.7 g