John Myers
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Two Kinds of Gazpacho – Andalusian Gazpacho and Cucumber Gazpacho
The perfect two kinds of gazpacho – andalusian gazpacho and cucumber gazpacho recipe with a picture and simple step-by-step instructions.
Andalusian
- 4 Pc. Tomatoes big, ripe
- 1 Pc. Peeled cucumber and roughly chopped
- 1 Pc. Green peppers, cleaned and diced
- 2 Pc. Peeled garlic cloves
- 3 tbsp Olive oil
- 3 tbsp Sherry vinegar
- Sea-Salt
- Pepper from the grinder
- 1 pinch Sugar
For garnish
- 1 Pc. Red peppers
- Seasonal herbs
- Spring onion
- Serrano ham
Cucumber Gazpacho
- 200 g Cucumber
- 1 Pc. Avocado
- 1 Pc. Clove of garlic
- 10 g Ginger
- 1 bunch Mint
- 250 g Yogurt
- 200 ml Milk
- 5 tbsp Sherry vinegar
- 2 tbsp Tamarind puree
- 3 tbsp Olive oil
- Salt and pepper
Andalusian gazpacho
- Cut the bread into slices, debark and soak in 100 ml of water. Prick the tomatoes on top with a small knife, place in a bowl and scald with boiling water. Drain the water after 30 seconds. Let the tomatoes cool down briefly, then peel off the peel. Put the tomatoes with the prepared vegetables and garlic in a large jug or in the mixer attachment of the food processor. Spread the bread on top, add 2 tablespoons of olive oil and 1 dash of sherry vinegar and stir the ingredients with the hand mixer or in the food processor until smooth. Season to taste with salt and pepper, add a good dash of water, stir again with the mixer and season to taste again.
- The Spaniards sometimes add a pinch of sugar, but when the tomatoes are really ripe, it is not necessary. The soup won’t be as nice and red as you might be used to, because the bread gives it – as it should be – a brownish-orange color. Cover the gazpacho with cling film and place in the refrigerator.
- Put the well-chilled gazpacho in glasses or cups, drizzle with olive oil and garnish as desired – for example with chopped herbs, finely chopped peppers or chopped onions, Serrano ham or with halved, hard-boiled quail eggs. Delicious, refreshing and super easy!
Cucumber Gazpacho
- Peel the cucumber, cut in half lengthways and remove the seeds with a spoon. Cut the pulp into large cubes. Halve the avocado and remove the stone. Peel the avocado halves and cut the pulp into large pieces. Peel and finely chop the garlic and ginger. Wash the mint and shake dry. Pluck the leaves and chop finely. Put the cucumber, avocado, garlic, ginger and mint in the kitchen blender. Add the yoghurt, milk, vinegar, tamarind puree and olive oil and puree everything for 5 minutes. Season with salt and a pinch of Espelette pepper. Chill the yogurt and cucumber gazpacho for at least 2 hours. Before serving, season again with salt and Espelette pepper. Divide the gazpacho into deep plates and serve garnished with mint leaves if you like.
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