Andalusian Gazpacho (Traditional & Smoked)

Details

• Author: CuisineSavvy
• Cuisine: Spanish
• Course: Starter
• Servings: 6
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Diet: Vegan
• Tags: gazpacho, Andalusian, cold soup, raw, summer, Spanish, high-lycopene, no-cook, smoky variation, vegan, plant-based

Nutritional Values

Gazpacho is nutritionally exceptional: a kilogram of raw plum tomatoes delivers substantial lycopene and vitamin C, both largely preserved by the absence of heat in the traditional method. The only meaningful adjustment from the original is a modest reduction in salt (5 g to 3 g across six servings) and olive oil (50 ml to 35 ml), and the substitution of white rustic bread for stale wholemeal sourdough, which adds fibre and has a lower glycaemic impact. Olive oil is retained deliberately — gazpacho without it is tomato juice; the emulsion is what carries the fat-soluble carotenoids and gives the soup its body. Entirely plant-based as written; contains gluten and sulphites.

Nutrient	Amount	% Daily Value
Calories	120 kcal	--
Total Fat	6 g	8%
Saturated Fat	1 g	5%
Monounsaturated Fat	4 g	--
Polyunsaturated Fat	1 g	--
Sodium	260 mg	11%
Total Carbohydrate	14 g	5%
Dietary Fiber	3 g	11%
Total Sugars	6 g	--
Protein	3 g	6%

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Andalusian Gazpacho (Traditional & Smoked)

Scarlet, ice-cold and electric with ripe tomato and sherry vinegar, this is one of the great soups of the world — silky from the emulsion, faintly grassy from the green pepper, and deeply refreshing in a way that nothing cooked can quite replicate. It is already entirely plant-based, already raw, and entirely as it should be. Serve in small bowls with diced garnishes alongside, or drink it from a glass as they do in Seville in August.

Ingredients
[ ] 1 kg ripe plum tomatoes, quartered
[ ] 1 Italian green pepper (about 100 g), deseeded and roughly chopped
[ ] 1 cucumber (about 250 g), peeled and roughly chopped
[ ] 1 garlic clove
[ ] 50 g stale wholemeal sourdough, crusts on, torn
[ ] 35 ml extra virgin olive oil
[ ] 25 ml sherry vinegar
[ ] 250 ml cold water
[ ] 3 g fine sea salt
[ ] 1 tbsp finely diced cucumber, to serve
[ ] 1 tbsp finely diced green pepper, to serve
[ ] 1 tbsp finely diced tomato, to serve

Instructions
[ ] 1. Tear the 50 g wholemeal sourdough into rough chunks and place in a small bowl. Pour over 250 ml cold water and leave to soak for 10 minutes. Do not discard the soaking water — it all goes into the blender.
[ ] 2. Place the 1 kg quartered plum tomatoes, chopped green pepper, chopped cucumber, garlic clove, soaked bread, and all its soaking water into a high-powered blender. Add 35 ml extra virgin olive oil, 25 ml sherry vinegar, and 3 g fine sea salt.
[ ] 3. Blend on full power for 2 full minutes to build the emulsion and develop a silky body.
[ ] 4. Pass the blended soup through a fine-mesh sieve into a large bowl or jug, pressing firmly and repeatedly with a ladle to push through as much liquid as possible. Discard the dry solids left in the sieve.
[ ] 5. Taste the strained soup and adjust salt or vinegar if needed.
[ ] 6. Cover and refrigerate for at least 2 hours before serving.
[ ] 7. Pour into cold bowls or glasses. Set small dishes of 1 tbsp each finely diced cucumber, green pepper, and tomato on the table so each person can add their own garnish. Do not add ice to the bowl.
[ ] 8. BARBECUE (SMOKED) VARIATION: Begin here instead of Step 1, then continue from Step 3 onward. — Place the 1 kg quartered plum tomatoes and roughly chopped green pepper directly on the grate of a medium-hot barbecue or griddle. Cook for 6 to 8 minutes, turning occasionally, until the skins blister and blacken in patches.
[ ] 9. Transfer the charred tomatoes and pepper to a tray and leave to cool completely to room temperature before blending.
[ ] 10. Once cool, slip off the worst of the blackened tomato skin with your fingers. Do not peel thoroughly — the remaining charred fragments carry the smoke flavour.
[ ] 11. Soak the torn wholemeal sourdough in 250 ml cold water for 10 minutes, as in the traditional method.
[ ] 12. Place the cooled charred tomatoes and pepper in the blender together with the raw chopped cucumber, raw garlic clove, soaked bread and all its soaking water, 35 ml extra virgin olive oil, 25 ml sherry vinegar, and 3 g fine sea salt. The cucumber and garlic must remain raw — grilled cucumber turns bitter and grilled garlic loses the sharp pungency the dish relies on.
[ ] 13. Blend on full power for 2 full minutes.
[ ] 14. Pass through a fine-mesh sieve, pressing hard with a ladle. Discard the solids.
[ ] 15. Cover and refrigerate for at least 3 hours — longer than the traditional version, to allow the soup to come fully down in temperature and for the flavours to settle.
[ ] 16. Pour into cold bowls or glasses and serve with 1 tbsp each finely diced cucumber, green pepper, and tomato alongside. Do not add ice to the bowl.

https://www.cuisinesavvy.com/recipe/andalusian-gazpacho-traditional-smoked