Traditional gazpacho recipe: When we think of traditional Andalusian gastronomy, it’s hard not to mention the iconic gazpacho. However, did you know that Andalusians don’t consider it a soup at all? In fact, it’s a delicious refreshing drink served in glasses and enjoyed during the hot summer days.
The exact origins of gazpacho are difficult to pinpoint, but it’s believed to have roots in ancient Rome. Romans prepared a similar mixture of bread, olive oil, vinegar, and garlic, which served as a kind of cold porridge. Over the centuries, this recipe evolved and adapted in the Iberian Peninsula, especially in the southern regions of Spain, like Andalusia.
Modern gazpacho, as we know it today, originated in Andalusia, where it became a fundamental dish of the local cuisine.
Next, we’ll tell you how to prepare your own traditional Andalusian gazpacho step by step, following my family’s recipe.
Essential Ingredients
To prepare traditional Andalusian gazpacho recipe, you will need fresh and high-quality ingredients. Ripe plum tomatoes are the foundation of this recipe, followed by an Italian green pepper (not bell pepper or red pepper, otherwise it will be too sweet) to add a touch of freshness. Additionally, cucumber, garlic, extra virgin olive oil, salt, and Jerez vinegar are essential for achieving authentic flavour.
Special Touch: The Bread
An optional ingredient is bread, which is added if the tomatoes do not have enough pulp or if you want to give the gazpacho more consistency. To achieve the perfect texture, add a piece from the previous day. This bread should be white and have more crumb than crust, to avoid altering the flavour of the gazpacho or giving it a toasted taste. If it is too toasted, you can cut off the crust and only add the crumb. We do not recommend sourdough bread, as it would give a more bitter taste.
Preparation
The preparation of the traditional gazpacho recipe is simple but requires care and attention to detail. All the ingredients are mixed in a blender or food processor until smooth and homogeneous. Then, strain the mixture to remove the seeds and skin of the remaining tomato, although if you have a powerful blender, this step may not be necessary. Finally, let it cool in the refrigerator for at least an hour to allow the flavours to blend properly.
Traditional Gazpacho Recipe
Ingredients:
– 1 kg ripe plum tomatoes
– 1 Italian green pepper
– 1 cucumber
– 1 garlic clove
– 100 ml extra virgin olive oil
– 50 ml Sherry vinegar
– Salt to taste
– 1 piece of bread
Instructions:
1. Wash and chop the tomatoes, green pepper, and cucumber into large pieces.
2. Peel the garlic clove.
3. In a blender or food processor, add the tomatoes, green pepper, cucumber, garlic clove, sherry vinegar, and salt to taste.
4. Soak the bread in water and squeeze out the excess liquid.
5. Add the soaked bread to the mixture in the food processor. (optional step)
6. Mix everything until smooth and homogeneous.
7. Add the olive oil gradually with the blender on to emulsify.
8. Taste and adjust seasoning as needed.
9. Cover and refrigerate the mixture for at least an hour to cool and allow the flavours to blend.
10. Serve the gazpacho chilled in cold glasses and enjoy!
Andalusian gazpacho is much more than a simple soup: it is an expression of the freshness and richness of local ingredients. With its vibrant and refreshing flavour, it is the perfect companion for warm summer days in Andalusia. We hope you enjoy this recipe as much as we do!
If you want to try a traditional gazpacho recipe during your visit to Seville, you can now do it in our Traditional Tapas & Market Tour.