How to make typical Andalusian gazpacho: traditional and popular recipe

If we asked you about a typical Spanish recipe, and especially traditional summer, it is quite likely that the Gazpacho be one of the first dishes that comes to mind. Or also the gazpacho.

In any case, we must know what their Main differences before encouraging us to make one of these two typical dishes. Why? Very simple: fundamentally because it tends to be very common for us to confuse them, even when we consider the possibility of preparing them at home for the first time.

Luckily, the differentiation between both delights is certainly simple. And is that while in the salmorejo the tomato is exclusively used in its elaboration (in addition to the traditional hard bread, garlic, onion, olive oil and vinegar), in the case of gazpacho, other vegetables and vegetables are used, as for example is the case of cucumber, green pepper and red pepper.

What are the benefits of gazpacho?

Gazpacho is one of the most popular recipes of the well-known Mediterranean diet, probably one of his star dishes. And this type of diet, which we can almost call an authentic healthy lifestyle, stands out precisely because it is one of the healthiest there is.

The gazpacho is precisely a cold soup full of benefits and properties. An authentic cocktail, which in addition to wonderful, provides incredible essential nutrients, essential within a varied and balanced diet.

Taking into account that it is a cold dish in which several vegetables and vegetables are consumed, and that these are not treated or cooked, it is an excellent natural option so that both we and the little ones in the house consume vitamins, minerals and other essential nutrients for our health. And what about its qualities and benefits? The most important are the following:

  • Excellent vitamin intake: the gazpacho contains both pepper (red and green) and tomatoes. These vegetables stand out for their high vitamin content, especially vitamin C, A and E.
  • Antioxidant benefits: It is a wonderful antioxidant drink, thanks to the presence of tomato lycopene and vitamin C. Both are antioxidant nutrients capable of reducing the negative action of free radicals.
  • It helps us hydrate: the gazpacho not only stands out for its tremendous water content, but also for its richness in mineral salts. Therefore, it is a deliciously nutritious option to hydrate our body, something so important (especially during the summer months).
  • Useful to increase our defenses: The gazpacho is also an ally in the face of seasonal changes, because its richness in garlic is very useful to improve our immune system.

Recipe to make a traditional gazpacho

It is quite likely that you know Gazpacho directly by its internationally known name: Andalusian gazpacho. And, although its origin is in fact uncertain, it is believed that its origin is found in the interior of Andalusia.

In fact, the gazpacho is already mentioned in romances of the 12th century, and a long time before, during the al-Ándalus era, a bread soup was made in crumbs, garlic, olive oil, vinegar, water and salt. Although we did not find it as such until 1726, when in the Dictionary of Authorities a simple, coarse soup thickened with bread is named.

Total time: 25 minutes / Servings: 4

Ingredients needed:

  • 4 large tomatoes (ripe)
  • 5 green peppers
  • 2 cucumbers
  • 1 small onion
  • 1 clove garlic
  • 1/4 kg. of bread
  • 1 drizzle of extra virgin olive oil
  • Half glass of vinegar
  • Water
  • Salt

Elaboration of the Andalusian gazpacho:

Peel the clove of garlic and chop it. Wash one of the cucumbers, two of the peppers and cut them into pieces. Then put the chopped garlic in the glass of the blender, the cucumber and the cut peppers, a little salt and half the onion.

Tritúralo everything a little during some seconds. Now peel two of the tomatoes, chop it and put it in the glass of the blender. Do the same with the bread (cut it into pieces), and then put it in the blender too.

Add a splash of olive oil, half a glass of vinegar and a quart and a quarter of water. Beat everything again.

Finally, as a garnish, cut the rest of the ingredients into squares, which you can accompany with the dishes. It is essential that the gazpacho serve it very cold, so it reserves well in the fridge until you go to serve it. ThemesRecipes for summer

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