Gazpacho Andaluz
Having lived in the Andalucia region of Malaga, Spain, the birthplace of gazpacho, I often make this drink-appetizer. Every region in Spain has its variety, the most popular being Gazpacho Andaluz. This is a great way to use your overripe homegrown tomatoes and other bounty from your summer garden!To serve as a starter, make this in the morning so it’s well chilled. Just before serving, rim the glasses with some coarse sea salt.
Ingredients
- 2 slices country bread, broken into big chunks
- 2 pounds very ripe tomatoes, chopped coarse
- 1 cucumber, peeled, seeded and chopped coarse
- ½ small white onion, chopped coarse
- 1 small red bell pepper, seeds and pith removed, chopped coarse
- 2 garlic cloves
- 1 teaspoon sea salt
- ½ cup good-quality olive oil, divided
- ½ teaspoon Spanish pimentón(smoked paprika)
- 2 tablespoons Spanish sherry vinegar (or apple cider vinegar)
- ½–⅔ cup cold water
Instructions
- Put the bread chunks in a medium bowl with the chopped tomatoes, cucumber, onion, red pepper, garlic, salt and ¼ cup olive oil. Mix to combine and let sit for 30 minutes to macerate the flavors and let the salt pull some moisture out of the tomatoes. (This can be made without the bread if you prefer.)
- Purée the tomato-bread mixture in a high-speed blender with the pimentón, sherry vinegar and remaining ¼ cup olive oil, in 2 batches if needed. Blend in ¼–½ cup of cold water to loosen the mixture and make it a “drinkable” consistency, as gazpacho is generally served in small glasses. Taste and add more salt as needed. Transfer to a large pitcher and chill for at least 2 hours before serving.
