How to make Gazpacho Andaluz

Gazpacho Andaluz is a classic cold soup originating from the southern region of Andalusia in Spain. This refreshing dish is a staple of Spanish cuisine, particularly enjoyed during the hot summer months. Gazpacho is celebrated for its vibrant flavours and nutritional benefits, making it a popular choice for a light and healthy meal.

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Ingredients:

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• 1 kg ripe tomatoes, chopped
• 1 cucumber, peeled and chopped
• 1 green bell pepper, chopped
• 2 cloves garlic, minced
• 1 small onion, chopped
• 50 ml Picual olive oil
• 2 tbsp sherry vinegar
• Salt to taste
• Cold water as needed

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Instructions:

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1. Blend the Vegetables:

• Combine the chopped tomatoes, cucumber, bell pepper, garlic, and onion in a blender. Blend until smooth.

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2. Add Seasoning:

• Add the Picual olive oil, sherry vinegar, and salt to the blended vegetables. Blend again until well mixed.

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3. Adjust Consistency:

• If the mixture is too thick, add cold water gradually until you reach your desired consistency. The soup should be smooth and slightly thick, not watery.

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4. Chill the Soup:

• Transfer the blended soup to a bowl or container. Cover and refrigerate for at least 2 hours to allow the flavours to meld and the soup to chill thoroughly.

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5. Serve:

• Stir the gazpacho before serving and adjust seasoning if necessary. Serve the soup cold, garnished with a drizzle of Picual olive oil or a few finely chopped vegetables for added texture.

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This gazpacho, whether savoured on a warm summer day or as an elegant starter, provides a true sense of Andalusia. With each drop of high-quality Picual oil, you'll discover a harmonic blend of tradition and excellence—the essence of the Mediterranean way of life. Enjoy this dish knowing it is more than just food; it is an experience that has been carefully produced and curated with passion.

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