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Recipe

Andalusian Gazpacho

Joanne McAllister Smart

Yield: Yields 4 cups.

Servings: four.

I like straining this soup so it’s absolutely smooth; if you’d rather not strain it, purée it more coarsely so the soup is chunky and tiny fibers aren’t an issue. This recipe was adapted from Carmen Perujo, a home cook from Seville, who says that gazpacho used to be served as the penultimate course of the midday meal, “just before the fruit, which was always our dessert.” Nowadays, it’s often served as an appetizer.

Ingredients

  • 2 cloves garlic, sliced
  • 1 large green bell pepper, seeded and coarsely chopped (to yield 2 cups)
  • 1-1/2 lb. very red, ripe tomatoes (about 4 large), cut into large pieces
  • 3-inch-long piece of baguette, sliced and dried overnight or until hard
  • 1/2 cup good-quality extra-virgin olive oil
  • 2 Tbs. sherry vinegar or red-wine vinegar; more to taste
  • 2 tsp. coarse salt; more to taste
  • Freshly ground black pepper (optional)
  • 1 cup peeled, diced cucumber, for garnish
  • 1 cup diced onion, for garnish (optional)

Nutritional Information

      Nutritional Sample Size per cup
      Calories (kcal) : 390
      Fat Calories (kcal): 270
      Fat (g): 30
      Saturated Fat (g): 4
      Polyunsaturated Fat (g): 4
      Monounsaturated Fat (g): 21
      Cholesterol (mg): 0
      Sodium (mg): 1110
      Carbohydrates (g): 30
      Fiber (g): 5
      Protein (g): 4

Preparation

  • Put the garlic, green pepper, tomatoes, bread, olive oil, vinegar, and salt in a food processor. Pulse until the ingredients begin to purée (if the bread is hard, it may bounce about and take a while to break down); continue processing until the mixture is as finea purée as possible, 3 to 5 minutes.
  • Pass the soup through a large fine sieve set over alarge bowl, pressing until only solids remain in the sieve; discard the solids. Stir in 1/4 to 1/2 cup ­water, or enough to give the soup the consistency of a thin milkshake. If you want a thicker soup, add less water, or none at all. Add more salt or vinegar to taste. Cover and refrigerate until well chilled (or serve it ­immediately with a few ice cubes in each bowl).
  • Ladle the gazpacho into chilled bowls or cups. Grind fresh pepper on top, if you want, and pass bowls of diced cucumber and onion, if using, so ­people can garnish their own.

Reviews

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Reviews

  • aescan | 09/09/2017

    Quick, easy and delicious. I usually use red peppers, or 1/2 red and 1/2 green.

  • cjingram | 08/05/2015

    This a delicious version of gazpacho.. I made it in my Vitamix and it was very quick and easy to make. I used red and orange peppers instead of green. I would like to make a double batch to try freezing it.

  • cjingram | 08/05/2015

    This a delicious version of gazpacho.. I made it in my Vitamix and it was very quick and easy to make. I used red and orange peppers instead of green. I would like to make a double batch to try freezing it.

  • tigerlille | 07/27/2015

    Substitute red for green peppers, and you have the most divine and luscious of gazpacho. The garnish of cucumber and onion does not add much, and in fact may impede the flavor.

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