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Andalucian Gazpacho


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  • Author: Sheila McGrory-Klyza
  • Yield: 4 1x

Description

In this recipe for classic gazpacho, I experimented with the amounts of garlic, vinegar, and olive oil until it tasted like the best one I had in Granada. The more olive oil you add, the richer and creamier it will taste, like a garlicky tomato smoothie.


Ingredients

Scale
  • 1 large cucumber, peeled, seeded, and chopped
  • 1 green bell pepper, seeded and chopped
  • 3 pounds (1360.8 grams) ripe tomatoes, chopped
  • 4 garlic cloves, peeled and chopped
  • 2 tablespoons (30 mL) vinegar (preferably sherry, but balsamic works fine)
  • 1/3 to 1/2 cup (80120 mL) extra-virgin olive oil
  • sea salt and freshly ground pepper, to taste

Instructions

  1. Combine everything in a blender and puree until smooth. Refrigerate for about 30 minutes and then enjoy!
  • Category: soup
  • Cuisine: Spanish
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