Print

Gazpacho Andaluz

Gazpacho Andaluz First Image First Image
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A refreshing cold Spanish soup made from tomatoes, peppers, and cucumbers, perfect for hot summer days.

Ingredients

Scale
  • 6 ripe tomatoes
  • 1 cucumber
  • 1 bell pepper
  • 1 small red onion
  • 2 cloves garlic
  • 1/4 cup olive oil
  • 3 cups tomato juice
  • 1 tablespoon red wine vinegar
  • salt to taste
  • pepper to taste

Instructions

  1. Wash and chop the tomatoes, cucumber, bell pepper, and red onion.
  2. In a blender, combine the chopped vegetables, garlic, olive oil, tomato juice, red wine vinegar, salt, and pepper.
  3. Blend until smooth, adjusting seasoning as necessary.
  4. Chill the gazpacho in the refrigerator for at least an hour before serving.
  5. Serve cold, garnished with reserved chopped vegetables if desired.

Notes

  • For added flavor, let the gazpacho sit in the fridge overnight.
  • Serve with crusty bread for a complete meal.

Nutrition

Find it online: https://michaelskueche.de/gazpacho-andaluz/