Andalusian gazpacho: the real recipe
What type of tomatoes should I choose to make a really tasty gazpacho?
Ingredients · Servings 4 people
- 500g ripe tomato
- 0.5 cucumber
- 0.5 green pepper
- 0.5 onion
- 1 clove of garlic
- 5 cl olive oil
- 5 cl sherry or balsamic vinegar
- 100g breadcrumbs (sliced bread type)
- cell
- pepper
Method · 15 min
- Start by peeling and deseeding the tomatoes. Cut them into large wedges and place them in a salad bowl. Add half a peeled and diced cucumber and half a green pepper, as well as the small garlic clove and half an onion, sliced.
- Drizzle your vegetables with olive oil. Season lightly with salt and pepper, then toss the vegetables to coat them all. Cover the bowl with plastic wrap and refrigerate for at least one hour, ideally 24 hours in advance (this allows all the flavors to meld beautifully).
- Cut the bread into large cubes and place them in a small bowl or shallow dish. Pour the sherry vinegar (or balsamic vinegar) over them and mix well so that the bread absorbs all the liquid.
- Place the vegetables and breadcrumbs soaked in sherry vinegar in a food processor or blender, and blend until smooth. The gazpacho can be enjoyed as is, or strained through a fine-mesh sieve to remove the bread and make it lighter.
- Place your gazpacho in the refrigerator for another hour before serving.
Choose ripe, meaty tomatoes, such as vine tomatoes or beefsteak tomatoes. The more flavorful they are, the better the gazpacho will be. When tomatoes are in season, fresh market tomatoes really make a difference.
How long can gazpacho be kept in the refrigerator?
Homemade gazpacho will generally keep for 2 to 3 days in the refrigerator, in a bottle or airtight container. It can even be better the next day, once the flavors have had time to meld.
