Authentic Andalusian Gazpacho

While in Spain in 2016 my favorite Spanish dish quickly became gazpacho. I was there during the summer in the Andalusian capital of Seville. Southern Spain in the summer is crazy hot and gazpacho is refreshingly cold, so it is a perfect summer food.



About 2 lbs of tomatoes

1 small or medium white or yellow onion (or half of a large onion)

1 cucumber

1 TBSP white wine vinegar

2 TSP salt (plus more to taste)


Many blogs claim to have authentic gazpacho recipes when in fact they do not. Some people add bread to the recipe which is incorrect. The soup they are making is actually salmorejo. This is similar to gazpacho but it is heavier and just not the same thing. Authentic gazpacho, just like a real Andalusian would make, has just three ingredients, no cooking, and super simple to do.

Okay, there is actually a small cooking part. The tomatoes have to be simmered until their skin loosens so they can be peeled. Another step that I have noticed missing from other food blogs is that they do not peel the tomatoes. Any recipes claiming to be gazpacho that have unpeeled tomatoes, peppers, garlic, or bread in it is not authentic, true gazpacho.

*Peel the cucumber and cut it lengthwise in order to get the seeds out. Chop it up into small cubes and set aside. Dice up the onion into small pieces and set that aside. While you are doing this you can get a large pot ready for boiling water.

**As soon as the water is about to begin boiling, drop in as many tomatoes as you can where they have enough room to move around a little. If your pot is smaller than mine you may not be able to do all of the tomatoes at once. When the tomatoes begin to peel and you start to see the inside of them, start taking them out and put them in a bowl or strainer. Mine do not start peeling all at once so this takes a little awhile and you have to watch them. After they are all at the stage where you can see the skin loosening, you can set them aside for a little while because they will be hot. I wait about 5 to 10 minutes before I try to peel them. The skin should come off very easy.

***Once they are all peeled you have to get the core and seeds out. It is really easy if they have not been boiled too long. If they are too soft from over cooking, it will just be a little more messy. I start at the top and cut just a little bit, about an inch, until a section will easily be peeled off the core and the seeds are still intact.

****Try to get as much of the seeds out as you can and put the tomato meat pieces in a bowl. I do not chop the tomato because its so soft it will break up easily in the food processor. Next, put about half of each ingredient into a food processor or blender and puree it for about two minutes. Then add the rest of the ingredients along with 1 TBSP of white wine vinegar and 2 TSP of salt.

*****Blend again until it is a thick liquid. You can add more salt at this point or wait until after it chills to add more salt. I like to add extra salt after it has chilled for 24 hours. Maybe as much as a teaspoon more. The salt really makes it taste even better but if you do not like a lot of salt then you don’t have to add extra.

Chill it for at least a day for the best taste. It can be eaten by itself or with a vegetable. I like to eat it by itself or alongside homemade baked fries. Enjoy šŸ™‚

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