Author Topic: Gazpacho Andaluz (cold Spanish soup)  (Read 17938 times)

Offline bron

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Gazpacho Andaluz (cold Spanish soup)
« on: February 05, 2009, 07:53:36 pm »
Gazpacho Andaluz (Cold soup)

6-8 servings

Ingredients:
1000g very red ripe tomatoes(unpeeled)
2 cloves garlic
50g green pepper
40g onion
70g cucumber
40g wine vinegar
10g salt
50g olive oil
8 ice cubes
200g water
100g extra ice

Preparation:
Place all the ingredients roughly chopped in THX and the 8 ice cubes (except the water, ice and olive oil).
 Programme 30 seconds on 5, and then 3 mins on 10.
Add water and ice, 2 mins on 8.
And finally, add the olive oil 30 seconds on 5.


Tips/Hints:Olive oil to be added at the end to stop the Gazpacho from separating, if left for a few days in the fridge. If you find it too thick, add more water, I personally prefer more water.

If you add bread, its a little more fattening and obviously thicker, to be eaten with a spoon, but in Malaga we prefer to drink it in a glass with some ice. If you do decide to add bread, soak it in water so its soggy and then add it. Plus stale bread is the best.

Very refreshing, in Andalucia we have Gazpacho as a drink, in a glass to accompany our lunch in the summer.

Members' comments
brazen20au - OMG, delicious.

farfallina - It was easy and so delicious! It was so refreshing in such a hot day! Thank you so much for the recipe.

bluesed  - Very nice and basic recipe for Gazpacho. As mentioned you can add bread and you will get a more thick but more soft flavoured Gazpacho. Gazpacho with bread is called a Salmorejo and is actually the more traditional way of making Gazpacho in Andalusia.

To get the best flavour out of tomatoes it matters what kind of vinegar you use. Tomatoes has a very similar acid to apples so using a vinegar made of apples enhances the tomato flavour.

Also following the recipe might not get you the best possible result as tomatoes never tastes the same so you might need to add more salt or vinegar in the end to adjust the flavour.

Another nice addition to Gazpacho and tomatoes in general is sugar. For gazpacho i recommend using approx 20g sugar to each kg tomatoes. Adding sugar has the purpose of balancing the sournes of the tomatoes and enhances more subtle flavours.

To end this i just want to mention some of the flavours i might add when i prepare Gazpacho. You can add some of them or all of them as you like. I recommend you add your "extra" flavour in the beginning of the Gazpacho and then adjust in the end so you don't dim your senses.

Here are some of the ingredients I use for gazpacho to change it

Garlic
Coffee
Lemon Juice
Orange Juice
Chilli
Onion

If you want a more smooth texture of the gazpacho peeling the cucumber and also the tomatoes makes it smoother.




 






« Last Edit: July 04, 2014, 12:42:03 pm by judydawn »
Amanda

Spain

Offline brazen20au

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Re: Gazpacho Andaluz (cold Spanish soup)
« Reply #1 on: February 05, 2009, 08:51:57 pm »
this would be perfect for my lunch tomorrow, with 39'c predicted...
Karen in Canberra :)
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Offline bron

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Re: Gazpacho Andaluz (cold Spanish soup)
« Reply #2 on: February 05, 2009, 11:50:43 pm »
Yes, its fantastic in the heat, as really the heat somehow takes your appetite away.
It keeps really well too, various days in the fridge, I keep it in a water bottle, or big jug in the fridge. My husband loves a glass when he comes home from a hard days work.

I forgot to mention....cut out the core piece at the top of the tomato with a sharp knife. In Spain the best tomatoes for Gazpacho are the very ripe pear shaped ones, not sure if you get them down under? ???
Amanda

Spain

Offline Thermomixer

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Re: Gazpacho Andaluz (cold Spanish soup)
« Reply #3 on: February 06, 2009, 03:18:05 am »
Muchas gracias,  I adore gazpacho - in its various forms.  It is so refreshing and great with a chilled fino or manzanilla. Viva Espaņa.

We get those tomatoes in Australia - Roma.  Do you use bread at all - or is that from another part of the country?
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Offline brazen20au

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Re: Gazpacho Andaluz (cold Spanish soup)
« Reply #4 on: February 06, 2009, 08:44:15 am »
OMG
OMG
OMG
OMG

delicious!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Karen in Canberra :)
Mum to 3 including one with Coeliac Disease and 2 with autism, aiming for a paleo / AIP diet
My Cooking Blog
Thermomix Magic Group Blog

Offline bron

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Re: Gazpacho Andaluz (cold Spanish soup)
« Reply #5 on: February 06, 2009, 05:24:29 pm »
If you add bread, its a little more fattening and obviously thicker, to be eaten with a spoon, but in Malaga we prefer to drink it in a glass with some ice. If you do decide to add bread, soak it in water so its soggy and then add it. Plus stale bread is the best.
Amanda

Spain

Offline farfallina

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Re: Gazpacho Andaluz (cold Spanish soup)
« Reply #6 on: June 11, 2010, 10:36:58 am »

I've been meaning to make Gazpacho soup someday, I had few recipes from some magazines and internet and had been thinking to adapt them to Thermomix  :-))

Then, some sweet day I saw this recipe, and I made it yesterday
It was easy and so delicious! It was so refreshing in such a hot day!
Thank you so much for the recipe   :-*

Offline Thermomixer

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Re: Gazpacho Andaluz (cold Spanish soup)
« Reply #7 on: June 12, 2010, 05:27:05 am »
Good work farfallina.  I love gazpacho in summer served icy cold with a glass of fino sherry.  Yum
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Offline bluesed

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Re: Gazpacho Andaluz (cold Spanish soup)
« Reply #8 on: July 28, 2010, 01:05:25 am »
Very nice and basic recipe for Gazpacho. As mentioned you can add bread and you will get a more thick but more soft flavored Gazpacho. Gazpacho with bread is called a Salmorejo and is actually the more tradiotional way of making Gazpacho in Andalusia.

To get the best flavor out of tomatoes it matters what kind of vinegar you use. Tomatoes has a very similar acid to apples so using a vinegar made of apples enhances the tomato flavor.

Also following the recipe might not get you the best possible result as tomatoes never tastes the same so you might need to add more salt or vinegar in the end to adjust the flavor.

Another nice addition to Gazpacho and tomatoes in general is sugar. For gazpacho i recommend using aprox 20g sugar to each kg tomatoes. Adding sugar has the purpose of balancing the sournes of the tomatoes and enhances more subtle flavors.

To end this i just want to mention some of the flavors i might add when i prepare Gazpcho. You can add some of them or all of them as you like. I recommend you add your "extra" flavor in the beginning of the Gazpacho and then adjust in the end so you dont dimm your senses.

Here are some of the ingredients i use for gazpacho to change it

Garlic
Coffee
Lemon Juice
Orange Juice
Chilli
Onion

Enjoy :)



Offline cookie1

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Re: Gazpacho Andaluz (cold Spanish soup)
« Reply #9 on: July 28, 2010, 02:44:39 am »
Thanks bluesed.
May all dairy items in your fridge be of questionable vintage.

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Offline CreamPuff63

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Re: Gazpacho Andaluz (cold Spanish soup)
« Reply #10 on: July 28, 2010, 04:45:56 am »
using coffee to change the flavour -- well done bluesed. you certainly have a lot of good suggestions and advice.
We are in the middle of winter here in Australia at the moment, so a nice hot tomato soup would be lovely  :) and we'll think of you on the other side of the world enjoying the cold stuff  :D
Non Consultant from Perth, Western Australia

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Offline bluesed

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Re: Gazpacho Andaluz (cold Spanish soup)
« Reply #11 on: July 29, 2010, 02:28:43 pm »
Forgot to mention that if you want a more smooth texture of the gazpacho peeling the cucumber and also the tomatoes makes it smoother.

Offline Thermomixer

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Re: Gazpacho Andaluz (cold Spanish soup)
« Reply #12 on: August 02, 2010, 06:24:10 am »
Gracias bluesed.  I love gazpacho in summer - so refreshing
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