An amateur chef Andalusian Gazpacho Recipe

Andalusian Gazpacho Recipe

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Serves: 4 Time: 15 m Difficulty: Easy

1 kg of vine-ripened tomatoes (6-8 tomatoes), well washed and cut into quarters
1 green Italian pepper (50-60 g), washed and cut into chunks
1/2 cucumber (100-125 g), peeled and cut into chunks
1 large garlic clove (more or less, to taste), peeled, cut in half, and without the germ
50 ml extra virgin olive oil (3-4 tablespoons)
20 ml sherry vinegar (1-2 tablespoons, more or less, to taste)
Salt, to taste
Cold water (optional)
For accompaniment (optional): 1/2 cucumber, 1/2 Italian green pepper, 1/2 onion, day-old bread, everything cut into small pieces

In a blender, place the tomatoes, garlic, pepper, and cucumber. The order does not matter.
Blend until there are no chunks.
Add a little cold water if desired. I never usually do.
Season with oil, vinegar and salt.
Blend for a few seconds to mix well.
Test and rectify seasoning, to taste. There will be certainly the need of adding a little more if you added water.
Pass the gazpacho through a sieve or food mill, to remove any seeds and skin debris.
Let it cool in the fridge overnight in a covered container. I use a glass bottle with a wide lid.
Mix well again before serving.
Optionally, serve with chopped pepper, cucumber, onion (only a few), stale bread and a few more drops of olive oil.

Tomatoes, olive oil and vinegar have to be of very good quality, if not the gazpacho will not be so good .
You can soften the taste of the onion by previously macerating it chopped with a splash of white vinegar. After 5-10 min, rinse it in cold water and finally dry well before serving.
You could eat the gazpacho as it is cool, but the hours in the fridge really give it more flavor.
Add a piece of onion weakens the flavor of the gazpacho. I find the gazpacho better without.

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