Authentic Spanish Gazpacho Recipe ¨Gazpacho Andaluz¨

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.

Rinse 10 roma tomatoes under cold running water.

Rinse 1 small green bell pepper and 1 small cucumber.

Pat down the rinsed vegetables with a dish cloth to remove excess water.

Cut each roma tomato into 8 pieces, removing the stem, and transfer to a blender.

Cut the green bell pepper into large chunks and add to the blender with the tomatoes.

Peel the cucumber completely, cut it into 1-inch pieces, and add to the blender.

Cut 1 large clove of garlic into four pieces and add to the blender.

Use a wooden spoon to mash down the ingredients in the blender to make them compact.

Add 1 teaspoon of sherry vinegar (or substitute with red wine vinegar), 1/4 cup of extra virgin olive oil, and 3/4 cup of cold water to the blender.

Season generously with sea salt.

Blend the mixture for about five minutes until well combined and textured.

Transfer the gazpacho to a glass pitcher and cover with saran wrap.

Chill in the refrigerator for 2 to 3 hours to cool and let flavors meld.

Remove from the fridge, give it a quick mix before serving.

Garnish with chopped green bell peppers, chopped onions, and a drizzle of extra virgin olive oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens