Gazpacho Andaluz

A couple of years ago my husband gifted me a food sampler from La Tienda. For me, the website showing up in 1996 was the first opportunity I had to source Spanish foods I love, like Iberico ham, chorizo, Manchego with rosemary, Marcona almonds, Spanish olives and more.

It all started with American US Navy Chaplain Don Harris shipping ashore to Valencia, Spain in 1965; he immediately fell in love with everything Spain. After moving back to the U.S., he began his quest to bring Spanish foods home. Don Harris recently passed away, but his two sons now run La Tienda, both of whom have lived and studied in Spain. To read more about the beginning of the love affair and the beginning of La Tienda, read this here from the website.

It was a unique present for my husband to gift me, but to me, a perfect gift. Food! There was charcuterie, cheeses, Marcona almonds, and a carton of gazpacho Andaluz. I put the soup in the fridge and almost forgot about it.

In order to try out the gazpacho, finally, my goal was to find a recipe from one of my Spanish cookbooks, and then compare home-made to La Tienda’s version. Gazpacho Andaluz is a gazpacho specifically from the Andalusian region of Spain, so I had to get an authentic recipe. I found one in my book The Cuisines of Spain, written by Teresa Barrenechea, published in 2005.

According to the author: “This is my favorite gazpacho recipe for picnics. You must use very ripe, peak-of-the-season tomatoes for the best results. I prefer not to add bread because I like a thinner soup that I can serve in cups as a beverage.”

Gazpacho Andaluz
printable recipe below

6 tomatoes, coarsely chopped
1/2 cucumber, peeled, seeded, and cut into chunks
2 cloves garlic
1 small green bell pepper, seeded and cut into chunks
1/2 cup water
1/2 extra virgin olive oil
3 tablespoons sherry vinegar
1 tablespoon salt

In a large bowl, combine the tomatoes, cucumber, garlic, bell pepper, water, olive oil, vinegar and salt and mix well.

Working in batches if necessary, add the tomato mixture to a blender and process at high speed until smooth.

For an especially smooth texture, pass the puréed mixture through a food mill fitted with the medium plate.
I used a fine sieve. I especially wanted to get rid of the peels. Transfer to a bowl, cover, and refrigerate for at least 4 hours, or until well chilled

Just before serving, taste the soup and adjust the seasoning with salt. Ladle into chilled soup plates or cups and serve.

But first, I had to have a taste test of my gazpacho and the one from La Tienda. Surprisingly, the La Tienda gazpacho had more tomato flavor, which I enjoyed. Probably because it was produced with higher quality tomatoes.

I decided to place a crouton of sorts on the soup when I served the two chilled bowls of gazpacho.

This recipe is summer perfection. I’ll be making this recipe again.

I’ve made 2 other gazpachos for the blog – a sriracha one and a pineapple version. They’re both also really good!

Gazpacho Andaluz

6 tomatoes, coarsely chopped
1/2 cucumber, peeled, seeded, and cut into chunks
2 cloves garlic
1 small green bell pepper, seeded and cut into chunks
1/2 cup water
1/2 extra virgin olive oil
3 tablespoons sherry vinegar
1 tablespoon salt

In a large bowl, combine the tomatoes, cucumber, garlic, bell pepper, water, olive oil, vinegar and salt and mix well.

Working in batches if necessary, add the tomato mixture to a blender and process at high speed until smooth.

For an especially smooth texture, pass the puréed mixture through a food mill fitted with the medium plate.

Transfer to a bowl, cover, and refrigerate for at least 4 hours, or until well chilled

Just before serving, taste the soup and adjust the seasoning with salt.

Ladle into chilled soup plates or cups and serve