A Spanish recipe: gazpacho Andaluz

I had a relatively bad experience with this Spanish recipe: the gazpacho Andaluz.

But it was my fault.

The dish tasted very good by itself.

I only ordered it in the wrong day.

We were in one of our favourite Spanish restaurant, or better, an Andalusian restaurant, to celebrate my partner’s birthday.

I decided it was time to order a cup of gazpacho, even if it was quite a chilly summer night.

Unfortunately, I really couldn’t enjoy it at its best.

Why?

Because you need a very hot day to enjoy gazpacho.

Now I know it! 😀

And I can assure you, it will definitely refresh your day.

After some years, I wanted to prepare it by myself and here we are.

This is why I made it some days ago, during an unusually 35° C hot day in Paris… we devoured it and it was really perfect!!

So, keep always in mind and never forget: gazpacho truly needs a hot day!! 😀

Gazpacho Andaluz

Ingredients for 2

5 tomatoes

1/2 sweet green pepper

1/2 cucumber

1 small garlic clove

30g bread

1 small red onion

2 tablespoon of extra-virgin olive oil

2-3 tablespoon Xeres vinegar

salt

Wash all the vegetables.

Peel the garlic clove and the onion.

Cut in 4 pieces the tomatoes and the onion.

Slice the cucumber and the green pepper.

Cut the bread in pieces.

Put all these ingredients into a blender and blend them, until everything is smooth.

Add olive oil, a pinch of salt and vinegar.

Blend again and taste the gazpacho: if the seasoning is ok, your gazpacho Andaluz is done, otherwise you can add another tablespoon of vinegar and a pinch of salt.

It depends on you.

If it is too thick, add a bit of water.

Your gazpacho andaluz is ready!

Serve it in a cup, pour a drizzle of olive oil and that’s is!

And how they say in Spain…

… Buen Provecho!!