Gazpacho Andaluz (Cold Tomato Soup)

Gazpacho Andaluz (Cold Tomato Soup)

Gazpacho is to Spanish cuisine as Ratatouille is to French - a vehicle to showcase the best and freshest vegetables the summer has to over. This recipe is incredibly easy to make and after one spoonful, it'll become obvious as to why it is universally loved throughout the world.

5 from 2 votes

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Course: Lunch, Soup

Cuisine: Spanish

Prep Time: 15

Total Time: 15

Servings:

Author: My Hungry Traveler

Equipment

Food Processor or blender
Mesh strainer

Ingredients

1½ lb Juiciest tomatoes possible, quartered (SUB: large can of good peeled tomatoes)
1 medium Green pepper, cored and chunked
1 small Sweet onion
2 small Cucumber, peeled and chunked
4 tbsp Red wine vinegar
¼ tsp Dried tarragon
½ tsp Sugar
1 clove Garlic, roughly chopped
1 cup Tomato juice
1 pinch Salt
1 cup Each: diced cucumber, green pepper, onion, and tomato (for garnish)
1 Package of small garlic croutons (optional)

US Customary - Metric

Instructions

Place all the ingredients (except the vegetables diced for garnish and croutons) in the bowl of a food processor or blender. Blend until everything they are well processed. Strain into a bowl by pressing hard with a wooden spoon to extract as much liquid as possible. Add a bit more vinegar and salt and move to the refrigerator to chill, preferably overnight, to allow the flavors to blend.
To serve, pour into a serving bowl and ladle into bowls at the table or fill bowls in kitchen before bringing out. Put diced vegetables for garnish and croutons in individual small bowls for guests to pass around to sprinkle atop their soup.

Notes

If fresh tomatoes are not available, 24 oz can of ripe Roma tomatoes (like San Marzano) in their juices may be used.

Nutrition