How To Make Gazpacho Andaluz | Grande Cuisine Academy

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.

Introduce the dish and ingredients needed for gazpacho.

Chop tomatoes, red and green peppers, cucumber, celery, onions, and garlic.

Add all chopped ingredients into the RoboCoup blender.

Pour in a good splash of cherry vinegar and some white wine.

Add chopped tomatoes (canned if necessary) into the blender.

Blend the mixture for about 2-3 minutes until smooth.

Drizzle in olive oil while blending for a smoother texture.

Transfer the blended soup into a container and refrigerate overnight to marinate.

Prepare a brunoise of tomatoes, cucumbers, and peppers for garnish.

Cut the vegetables into fine brunoise using a rocking motion with the knife.

Remove the soup from the fridge and check the texture and flavor.

Taste the soup and add salt as needed, adjusting acidity with more cherry vinegar if desired.

Optionally, pass the soup through a fine sieve for a smoother texture.

Serve the soup chilled, garnished with brunoise vegetables and a drizzle of extra virgin olive oil.

Finish with a sprinkle of parsley or any herb of choice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens