[RECIPE] Andalusian gazpacho with extra virgin olive oil
Andalusian gazpacho is one of the most popular summer recipes. Its great amount of vitamins and minerals and its simple preparation make this cold soup an irresistible dish that, of course, must always be accompanied by a good Picual extra virgin olive oil.
Yesterday, July 21, was the International Gazpacho Day, a day in which this typical Andalusian dish that has become popular around the world. The Andalusian gazpacho takes us back to our childhood, to those summer days with our family in our olive grove…
In Spain, in Chile and in many countries around the globe, this cold soup, as nutritious as it is low in calories, fuses vegetables with the king of the Mediterranean Diet: extra virgin olive oil!
This preparation, full of vitamins and minerals, shows us the most refreshing side of our rich gastronomy, built on a mixture of flavors and textures that seduce our palates in the form of infinite “summer pleasures”.
Our Andalusian gazpacho recipe is simple. You will only have to gather top quality ingredients and dedicate 20 minutes to it. As the saying goes: “With bad vinegar and worse oil, good gazpacho cannot be made”.
Here it goes!
INGREDIENTS (4 pax)
- Extra virgin olive oil Magnun Sess Organic (to taste)
- 1/2 kilo of ripe pear tomatoes
- 1/2 green bell pepper
- ¼ red bell pepper (optional)
- ¼ onion (optional)
- 1 clove of garlic
- 1/2 cucumber
- 150 ml of water
- 4 tablespoons of Sherry or Modena vinegar
- 1 slice of white bread
- Fine salt (to taste)
To prepare this delicious gazpacho, first wash the tomatoes, peel them and cut them into small cubes. Then, do the same with the peppers (but without peeling them) and with the cucumber. The cucumber should be peeled, as well as the onion and garlic.
Mix all the ingredients in a bowl and blend until the texture is to your liking. If it is too liquid, you can add more bread.
Then, add the water, the sherry vinegar -if you want it stronger- or Modena vinegar -if you like it sweeter- and the salt.
Set aside in the refrigerator to cool for at least 2 hours.
TIP: If you have time, you can create an emulsion of Picual extra virgin olive oil, vinegar and salt to macerate all the ingredients a few hours before or even the day before. This way, the flavors will merge creating a perfect harmony.
Pour the desired amount into a bowl. Crown the composition with a splash of Magnun Sess Organic extra virgin olive oil, its complex vegetable fruity and ripe fruit aromas will bring an elegant touch to this typical Andalusian dish. You can decorate it with some green leaves or accompany it with pieces of tomato and cucumber.
Now it’s time to enjoy it!
You can consult other recipes elaborated with our extra virgin olive oil here.