Andalusian Gazpacho Soup
Gazpacho soup, Vegetable soup recipe

If you love gazpacho, then you'll love this native Andalusian Gazpacho soup. Traditional in how you make it, it's also chock full of flavor and antioxidants. This soup make take a little extra effort than some of it's newer versions, but it's definitely worth the time you put into it.

And not only is it a good soup to eat, it's also a fun soup to share with friends and family. Serve with a hearty bread and a flavorful wine and you will have a full meal that everyone will beg you for the recipe.

What you'll need for Andalusian Gazpacho Soup: 2 1/4 lbs. of ripe tomatoes (peeled) 1 green bell pepper (cut it into 8 pieces) 2 cloves of garlic 4 oz. of white bread crumbs, using day-old bread (remove the crusts) 5 fluid oz. of extra virgin olive oil 2 Tbsp. of sherry vinegar 2 tsp. of salt

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What to do:

1. First, soak the bread crumbs in some water. You'll need to squeeze any excess water out until the bread has a spongy texture. Just pick up a clump of wet bread crumbs and squeeze it through your hands. I know, it doesn't sound appetizing, but the end result is worth it.

2. Using a mortar, pound the garlic and salt together and add a tiny bit of water to liquify it. If you are doing this by hand, continue on with a round bowl for mixing in the other. If you decide to use a blender, then carefully pour in the pounded garlic mixture into the blender and add the other ingredients. When pouring in the oil, do it slowly and mix it gently to get a creamy texture. When you pour oil in while mixing, it emulsifies it and this is what makes the texture smooth and opaque-looking.

3. Taste to check the seasoning. Add more salt if necessary.

4. After thouroughly mixing by hand or by the blender or food processor, Pour the mixture into a serving bowl or pitcher. Cover it and leave it in the fridge. Just before serving, add ice-cold water until you obtain the desired consistency. Place the gazpacho in the center of the table with the garnishes in individual small bowls around it.

5. Add the cilantro, tomato paste and the remaining tomatoes, cucumber and green pepper to the food processor. Blend all until chunky purée forms. Add the red and green Tabasco sauces, and the salt and pepper. If you need to thin the soup, use a bit of the tomato juice if desired.

6. Transfer your andalusian gazpacho soup to large serving bowl and mix in the reserved vegetables. Cover and refrigerate until well chilled - at least 1 hour, but overnight will work too - blends the flavors more thoroughly.

7. Ladle the soup into chilled soup bowls.

This delicious Andalusian Gazpacho Soup recipe serves 4 people.

More great Gazpacho soup recipes:
Creamy Gazpacho Soup
Garden Gazpacho Soup
Gazpacho Blanco Soup
Traditional Gazpacho Soup

For a more complete listing of soup recipe ideas, visit my Soup Recipe Index page.