Force soup through a sieve into a bowl, pressing firmly on solids. Transfer to a glass container and chill, covered, until cold, about 3 hours.
I put 2/3 of the soup through the sieve and didn't strain the last third to give it a bit thicker consistency. I make this regularly using a blender, but with a couple modifications I don't trim the crust off the baguette (the blender purées it anyway), I don't add sugar -- not needed with good tomatoes.
Not only was it a lot of work but I ended up eating all the solids on the strainer. And I don't find it necessary to skin or seed the tomatoes, again the blender takes care of that and one keeps more of the nutrition.
The lighter Spanish olive oil can be found at Trader Joe's. For condiments, I like diced Persian cucumbers, the smallish sweet Italian peppers and avocado.
I also offer toasted slivered almonds (just put in a pan on low heat, no need to add oil as they have enough of their own). Or, I make garlic croutons -- dice some remaining baguette, put in a pan with diced garlic and some olive oil and toast.
Had great farmer's market tomatoes, an excellent fruity Historian olive oil that I brought back recently from Croatia, and s great Spanish sherry vinegar. Absolutely divine- of course, good tomatoes and oil make a big difference.
I am an American living in Andalusia, Spain and a big fan of gazpacho. Chopped cucumber, green or red pepper and hard boiled egg make great toppings.
Instead of adding sugar I used a honey ginger white balsamic vinegar. We have a vendor at our farmer's market who sells a gazpacho similar to this, and we have loved it, but recently they've been seasoning it more boldly than we care for.
When I really want to take it to another level, I cut the tomatoes in half, roast them with a drizzle of olive oil @ 400 degrees for about 45 minutes then follow the recipe as written. Very easy to make; great use of all those tomatoes getting ripe in my garden.
Make as directed, substituting for cumin 1 teaspoon (or to taste) coriander seed, crushed in a mortar or spice grinder. I don't strain the soup and love the little bursts of flavor from the crushed seeds.
Instead of the pepper garnish, top each serving with a light sprinkle of chopped coriander leaves and 5-6 small (1/2 inch) croutons toasted with olive oil. The sherry vinegar has a distinct flavor profile and I don't think you can really fake it with basaltic.
I didn't strain it, but my purée in the blender was incredibly smooth so didn't need it. I thought the result was a bit on the vinegary side, but I can't really say if this is a problem with the recipe as I subbed vinegar.
If I were going to make this again and wanted it to be the main course of a lunch, I'd double the proportions. 10/29/2007 No matter how good this soup is it is NOT AndalusianGazpacho.
No cumin no beans no celery no basil no oregano and no parsley. This is a recipe for a delicious vegetable cold soup, I made it yesterday.
In the Gazpacho there's not: celery, Navy beans, canned tomato juice (only fresh tomatoes), cumin, parsley, basil or oregano. You can add those ingredients for a very good, but all different, could soup.
08/05/2005 Although this was easy I ended up throwing out all the leftovers. I think using fresh tomatoes rather than canned juice will make a big difference.
I would recommend trying a recipe with fresh ingredients before this one. 08/28/2003 Excellent recipe for a very refreshing summer soup.
A touch of red pepper or a few drops of Tabasco give some extra zip. I did however simmer for a short period then chilled and served.
Combine tomatoes, cucumber, onion, pepper, garlic, and salt in a large bowl and toss to coat thoroughly. Remove vegetables from freezer and allow sitting at room temperature until mostly thawed, about 30 minutes.
Serve, drizzling each bowl with olive oil, a few sprinkles of sherry vinegar, extra cracked black pepper, and chives. This post may contain affiliate links which won’t change your price but will share some commission.
When the summer arrives with its abundance of fresh produce like tomatoes, cucumbers, and peppers; you’ll surely find Gazpacho in practically every household throughout Spain. In Europe, Gazpacho is traditionally served as a cool beverage (sometimes even with an extra ice cube), but certainly not in a bowl with croutons or other garnishes.
*I garnished it with fresh basil just for staging purposed and not for actual consumption. If you have a high speed, heavy-duty blender, all you’ll need to do is feed it with requires vegetables into and just press “blend”.
Be sure to add your vinegar and a copious amount of extra virgin olive oil when the veggies are blended and the motor is still running. If, however, your blender is not industrial strength, then you’ll have to strain the liquid through a strainer (that’s what I did as my blender is not super heavy duty and I wanted to achieve the smoothest texture possible).
However, avoid thicken it to the point where you would actually require a spoon to eat it. Should you be looking for the American version of Gazpacho, check out this posting I made a few years ago I based on Ina Garden recipe : Refreshing Summer Gazpacho.
1,5 lbs Roma Tomatoes cut in cubes 1 English Cucumbers cut in cubes 1 Frying Green Pepper cut in squares 1 Red Onions small, cut in quarters 1 clove Garlic 2 teaspoon Sherry Vinegar or Red Wine Vinegar 1/2 cup Olive Oil Extra Virgin 1 teaspoon Salt up to 2 teaspoons depending on taste In a blender combine tomatoes, cucumbers, peppers, onions, garlic and salt.
If you don't use a heavy-duty blender, strain the mixture through thin strainer pushing the liquid with a spatula. Pour the Gazpacho into a glass container and chill in a fridge for at least 2 hours.