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Authentic Andalusian Gazpacho

Susy Morris/flickr creative commons
Susy Morris/flickr creative commons

We’ve heard a lot from friends about contributor Alex Province’s gazpacho, a recipe he traces back through generations of his family in Spain. It’s a winner, the real deal, featuring ripe tomatoes, extra virgin olive oil, garlic, and salt all combined in a simple blender (or food processor).

Use the best tomatoes you can get your hands on, of course; they’re all over the region at farmers’ markets, and in more than a few backyards. There’s no sin in trying this version of gazpacho and adding whatever else you might like. Serve Alex’s recipe in a soup bowl and add grilled shrimp. Olé.

Authentic Andalusian Gazpacho
Votes: 36
Rating: 4
You:
Rate this recipe!
Print Recipe
Recipe from Alex Province
Servings
4
Servings
4
Authentic Andalusian Gazpacho
Votes: 36
Rating: 4
You:
Rate this recipe!
Print Recipe
Recipe from Alex Province
Servings
4
Servings
4
Ingredients
  • 1 clove garlic
  • 1 cucumber peeled and roughly chopped
  • 1 green pepper seeded and roughly chopped
  • 3 heirloom tomatoes large, quartered
  • 2 1/2 tablespoons red wine vinegar
  • 1/2 cup olive oil extra virgin, good quality
  • sea salt to taste
Servings:
Instructions
  1. In a blender, mince the garlic, then cucumber, and finally green pepper by pulsing each item as it is added.
  2. Add tomatoes piece by piece and pulse in between (do not over mix).
  3. Add a little salt and vinegar and quickly pulse.
  4. Turn blender on and while running, slowly and carefully stream the olive oil into the top opening so as the allow the oil to emulsify. You will see the color change to a creamy pink.
  5. Taste and adjust salinity and acidity. (If tomatoes are very ripe you will need more vinegar.)
  6. If serving immediately, add a handful of ice to the blender and quickly pulse. (Otherwise, store in fridge until cold.)
  7. Serve in a glass bowl or cup.

Reader Interactions

Comments

  1. Cheryl Smith says

    September 7, 2014 at 5:42 pm

    Absolutely delicious…and soo easy! Thank you!

    Reply »
  2. dawn groh says

    September 10, 2014 at 10:08 am

    How far ahead can you make this?

    Reply »
  3. Joan Szechtman says

    September 11, 2014 at 3:38 pm

    Delicious! I didn’t have wine vinegar so I substituted 2 tbs of Balsamic vinegar and served with a wedge of lime. My mouth is watering just thinking of it. Also, my blender pretty much ignores the garlic when I put it in first, so I think I will do the pepper, then garlic which I’ll follow with the rest of the ingredients.

    Reply »
    • Pat Blakeslee says

      September 17, 2014 at 10:43 am

      My Cuisinart did the trick quite well. I didn’t have wine vinegar either so I used balsamic vinagrette and it was fine. Croutons add a bit of crunch and flavor.

      Pat

      Reply »
      • Faith Middleton says

        November 19, 2014 at 6:18 pm

        Pat, yours is a comment I love. You substituted with what was close, with what you had on hand. So glad it worked. And I can’t wait to tell the recipes creator, Alex Province, about your courage in the kitchen; he’ll love it. I wonder if we should try making the same gazpacho this winter with canned Muir Glen organic tomatoes? Wouldn’t that be fun to try? Alex, are you listening? Happy Holidays, Pat…Faith

        Reply »
    • Faith Middleton says

      November 19, 2014 at 6:22 pm

      Joan, terrific substituting. I was just saying to our site visitor Joan, that I’m going to ask Alex to try this recipe with canned Muir Glen tomatoes. I think they have great flavor. Of course it will be different from Summer tomatoes, but what if it’s great? Nobody seems to make Winter Gazpacho. Okay, everybody, let’s give it a try. Fun and games ahead…Cheers, Faith

      Reply »
  4. Alex Province says

    November 20, 2014 at 9:29 am

    My grandfather actually made a cold weather gazpacho. Instead of bread, he would add a cooked potato.
    Let me see what I can come up with…after all of this holiday eating, a healthy gazpacho might be just the ticket.

    Reply »
    • Faith Middleton says

      November 20, 2014 at 12:45 pm

      Great Alex. I’ll join you in the kitchen for this one, and we’ll report back after the holiday. Cheers!
      –Faith

      Reply »
  5. Dan Ringuette says

    August 5, 2015 at 1:29 pm

    Love this! Super easy and delicious! I was skeptical at first because, though I love gazpacho, I’ve had bad luck with gazpacho recipes in the past. But after trying this recipe, I’m a changed man! I make it all the time now, and have shared this recipe with several friends, who also love it. I use whatever tomatoes are fresh and on sale, not necessarily heirloom, and I’ve also been using a yellow bell pepper, preferring its sweetness to the green bell pepper. Thank you for this summertime hit!

    Reply »
  6. Nancy says

    August 17, 2015 at 4:37 pm

    Wow! I’ve heard the show when you talked about this gazpacho more than once and it finally occurred to me to try it. All the veg. came from my garden. I too didn’t have red wine vinegar so I used unfiltered apple cider vinegar. Best gazpacho I’ve ever had. I can’t wait to make it for friends and family. Thanks Alex!!!

    Reply »
  7. Judy Westwood says

    July 19, 2016 at 8:10 pm

    this looks easy but we are not really getting tomatoes yet at the farmer’s markets…just cherry tomatoes ….but it won’t be long now for the heirlooms.
    This is similar to my blender gazpacho except I do use canned San Marzano’s….I know I know
    Mine also has lemon and lime and a splash of shiracha.
    I still have Vincent Price’s recipe from long ago where you diced every vegetable and I think he used V-8 Juice! I remember thinking it was heavenly. I may go back and revisit it .

    Reply »
  8. Connie Johnson says

    July 25, 2016 at 9:59 pm

    Is it necessary to use so much olive oil? That amount adds 238 calories to ONE serving! Would the recipe taste great with half that amount or even less?

    Reply »
    • Robyn Doyon-Aitken says

      July 26, 2016 at 5:06 pm

      Only one way to find out! Experiment and report back. Start with 1/3 the amount of olive oil. Taste and see. Go up to 1/2. Taste again. . .

      Reply »
  9. Carol Isakson says

    August 24, 2016 at 6:28 pm

    After trying many gazpacho recipes. over many years, this one hit the spot. Messed a bit with the vinegar and salt, as I only used three medium heirloom tomatoes and about two of the vine ripened tomatoes. This was the best ever and it seemed to be that by balancing the tomatoes against the acidity of the vinegar, I found the right combination that I had been looking for. I am ready to make another batch. . Thank you!

    Reply »
    • Robyn Doyon-Aitken says

      August 24, 2016 at 9:06 pm

      You are SO welcome! Alex will be thrilled. Thanks for listening, Carol!

      Reply »
  10. Kathy Sumpter says

    July 2, 2018 at 6:21 pm

    Almost the same recipe as Jose Andres…he uses ” Jerez vinagre” or Spanish sherry vinegar. Also, serve with coarsely chopped pepper, tomatoes, cuke and red pepper on the side to add as desired. 😀

    Reply »

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