Authentic Andalusian Gazpacho (The “Gold Standard” Cold Soup)
For a digital entrepreneur, this recipe targets the “no-cook” and “summer hydration” niches. Authentic Gazpacho is not just cold salsa; it is a creamy, emulsified vegetable drink. From an expertise perspective, the secret to its velvety texture isn’t cream, but the “bread emulsion.” Blending high-quality olive oil with a slice of soaked stale bread and vegetable juices creates a stable, mayonnaise-like suspension that is rich and satisfying without being heavy.
Recipe Details
- Prep Time: 15 Min
- Chill Time: 2 Hours (Essential)
- Total Time: 2 Hours 15 Min
- Yield: 4 Servings
- Calories: ~210 kcal per serving
Ingredients:
The Vegetables
- 2 lbs (1kg) Ripe Roma or Vine Tomatoes, cored and chopped
- 1 small Cucumber, peeled and chopped
- 1/2 Green Bell Pepper, seeded and chopped
- 1/4 Red Onion, peeled and chopped
- 1 clove Garlic, peeled (remove green germ)
The Emulsifiers
- 1 slice Stale White Bread (crust removed), soaked in water 5 mins then squeezed dry
- 1/3 cup Extra Virgin Olive Oil (Best quality available)
- 2 tbsp Sherry Vinegar (Vinagre de Jerez)
- 1 tsp Salt & 1/2 tsp Cumin (Optional)
The Garnish
- Drizzle of Olive Oil
- Finely diced cucumber, peppers, or hard-boiled egg
- Homemade Croutons
Preparation Steps:
1. Combine & Blend
- In a large blender, combine tomatoes, cucumber, green pepper, onion, garlic, and the squeezed-dry bread.
- Blend on high speed for 2–3 minutes. The goal is a completely smooth liquid, not chunky salsa.
2. The Emulsion
- With blender running on medium, slowly drizzle in the olive oil and vinegar.
- The Change: The mixture will turn a lighter shade of orange-red and become creamy as the oil emulsifies with the vegetable juices.
3. Strain (The Professional Touch)
- Restaurant Tip: Pass the soup through a fine-mesh sieve, pressing with a ladle to extract liquid. Discard skins/seeds. This creates a silky, luxury texture. (Skip for rustic style).
4. Chill & Serve
- Season with salt and cumin. Cover and refrigerate for at least 2 hours. Gazpacho must be served ice-cold.
- Stir well before serving. Top with a swirl of oil and crunchy garnishes.
Expert Tips:
- The Vinegar: Authentic flavor depends on Sherry Vinegar. It has a nutty, complex acidity that plain white vinegar lacks. If you can’t find it, red wine vinegar is the next best option.
- Gluten-Free: You can omit the bread for a gluten-free version, but the soup will be thinner and may separate faster. You can substitute with a handful of almonds (Ajo Blanco style) for thickness.