How to Make Gazpacho - Gazpacho Andaluz Recipe

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil provides healthy fats, while canola oil is more budget-friendly.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers a similar tang with added health benefits.

bread

🥗Healthier: gluten-free bread

💰Cheaper: crackers

Gluten-free bread accommodates dietary restrictions, while crackers can be more economical.

tomatoes

🥗Healthier: heirloom tomatoes

💰Cheaper: canned tomatoes

Heirloom tomatoes have superior flavor, while canned tomatoes are budget-friendly.

Prepare mise en place with diced celery, diced onion, and cut red bell peppers and cucumber.

In a bowl, combine tomato juice, tomato paste, and tomato puree.

Add diced celery, diced red onion, diced bell peppers, and cucumber to the bowl.

Reserve half a cup of cucumber to dice for garnish later.

Add cold water, olive oil (reserve 1 tablespoon), vinegar, and garlic to the mixture.

Mix well to combine all ingredients thoroughly.

Refrigerate the mixture for 1 to 2 hours.

Prepare croutons by cutting sandwich bread into quarter-inch cubes, reserving the crusts.

Heat a pan and add the reserved tablespoon of olive oil.

Add the croutons to the pan and sauté until golden brown, seasoning with salt and pepper.

Place sautéed croutons on a paper towel to absorb excess fat.

Prepare green onions by washing, cutting in half, and slicing them.

After refrigerating, process the soup in batches using a food processor.

Transfer processed soup to a clean bowl and taste before adding cayenne pepper.

Add a pinch of salt, a pinch of pepper, and about 1/8 teaspoon of cayenne pepper to the soup, adjusting for heat preference.

Mix well and serve the soup in a transparent glass (verrine) to showcase the food.

Garnish with diced cucumber and sautéed croutons.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens