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Le Cordon Bleu News, 06/03/2011
Recipe: Andalusian Gazpacho
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Gaspacho Andalou

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About this recipe

A speciality of Andalusia, gazpacho is a cold soup prepared with tomatoes, cucumber, bell peppers and onion, flavored with olive oil, red wine vinegar and Tabasco, and thickened with soft, sliced bread. Freshness and spice are at the centre of this dish dominating both the look and taste of the soup. The use of naturally tasty and colourful vegetables produces an appetizing and vibrant gazpacho. A thin slice of golden-brown bread and oven-dried tomato add texture to the dish, while basil adds an extra hint of freshness.

Andalusian Gazpacho

Serves: 4

Preparation time: 30 minutes
Total time: 30 minutes

In this recipe:

  • Tomatoes
  • Tabasco®

 

Did You Know?

In France, the tomato was originally called “the apple of love” or “golden apple” and, for a long time, was a victim of its bad reputation. Originating from North-West and South America, the pre-Columbian civilizations cultivated the tomato which was introduced to Europe as a result of the Spanish conquests in the XVI century. The Europeans were very suspicious of the tomato and it was initially considered to be toxic. Its use, therefore, was initially limited to decorative or medicinal purposes or quite simply to keep mosquitoes at bay. It wasn’t until the XVIII century that the tomato became a source of interest in cuisine. From this moment, the tomato’s development became widespread, it is now cultivated worldwide and its culinary uses are endless.

 

Ingredients

Ingredients
1 green bell pepper
1 yellow bell pepper
1 red bell pepper
1 small cucumber
6 tomatoes
4 new pearl onions
3 garlic cloves
salt, pepper, Tabasco ®
75 ml red wine vinegar
60 ml olive oil
1 pinch ground cumin
100 g sandwich bread
½ bunch basil
Garnish
1 tomato
sandwich bread, cut into thin slices
green, red and yellow bell pepper, diced
½ red onion
basil leaves

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Method

  1. Peel the bell peppers and cucumber carefully. Blanch and peel the tomatoes. Roughly chop all the vegetables and place in a large bowl. Finely chop the new pearl onions and garlic cloves and add to the bowl. Season with salt, pepper and a few drops of Tabasco ®. Add the red wine vinegar, olive oil and ground cumin.
  2. Remove and discard the crust from the sandwich bread. Cut the centre of the bread into slices and add to the bowl. Mix together well and leave to marinate for one hour in the refrigerator.
  3. Blend until smooth, strain through a fine china cap sieve. Check the seasoning.
  4. Prepare the garnish: cut the tomato into slices and oven-dry at 90°C until crisp. Bake the thin slices of bread in the oven until golden brown. Finely dice the red onion.
  5. To serve: fill four glasses with cold gazpacho. Decorate with oven-dried tomato slices, diced bell peppers, red onion, and bread crisps. Finish with a sprig of basil.

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Olive Oil 250ml
Item: F-03403
Available at your local Le Cordon Bleu Boutique or Online


Provencal Red Wine Vinegar
Item: F-04402
Available at your local Le Cordon Bleu Boutique or Online


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