1/1 Photo of Real Spanish Gazpacho from Spain
Sorry but not a single gazpacho recipe on zaar is really what in Spain we have as a summer soup. A refreshing and delicious first course so easy to make.If you'd like to try a real Andalusian delicacy, please follow my recipe!
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Units: US | Metric
- 1Rinse well the tomatoes,take off the stems.
- 2Peel the garlic clove.
- 3Peel the onion, chop in 3-4 pieces.
- 4Rinse the pepper, get rid of any single seed, chop coarsely.
- 5Peel well the cucumber, no green left.
- 6Place the piece of bread in a bowl with water in order to soak it. Once soaked, put all water away, squeeze the soaked bread with your bare hands as much as you can and set aside.
- 7In a good blender or food processor (I have a German marvel called Thermomix) put the tomatoes (previously cut in 4-5 pieces each), the garlic, onion, pepper, cucumber, squeezed bread. Add remaining ingredients and crush all up at the highest speed and power your machine can work. No temperature please! Go on until no minimum little piece of anything can be noticed when you try the gazpacho. It must be creamy and with some consistency, not watery like. Pour it in a jar or bowl and let it chill in your fridge. The chilliest the better. Do not freeze! Serve it in bowls as a first course for any meal.
- 9Always try the cucumber before adding it. If it is sour, your gazpacho will be ruined.
- 10For the best results, use Spanish (from Spain, Europe) olive oil. Italian could suit, but believe me ours is much better, though not so well known.
- 11Keeps well in fridge for a week, guess it won't last you a day, so good it is!
Nutritional Facts for Real Spanish Gazpacho from Spain
Serving Size: 1 (211 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 378.5
- Calories from Fat 328
- Total Fat 36.5 g
- Saturated Fat 5.0 g
- Cholesterol 0.0 mg
- Sodium 619.8 mg
- Total Carbohydrate 12.7 g
- Dietary Fiber 2.7 g
- Sugars 5.8 g
- Protein 2.6 g