Traditional Spanish Gazpacho

Nestled in the picturesque mountains of Spain lies a culinary paradise - the region of Andalusia. Known for its rich history and vibrant culture, Andalusia also boasts a cuisine that is as diverse as it is delicious. From fresh seafood to hearty stews, the dishes of Andalusia truly capture the essence of Spanish cooking.

For those looking to bring a taste of Andalusia into their own kitchens, we have curated a collection of authentic recipes that are sure to transport you to the sun-soaked hills of southern Spain. One iconic dish that you must try is Gazpacho, a refreshing cold soup made from ripe tomatoes, cucumbers, bell peppers, onions, and garlic. Perfect for a hot summer day, this vibrant soup is a celebration of the region's bountiful harvest. Ingredients:

• 6 ripe tomatoes, peeled and chopped (you can also use canned tomatoes if fresh ones are out of season)

• 1 cucumber, peeled and chopped

• 1 bell pepper (preferably green or red), deseeded and chopped

• 1 small red onion, peeled and chopped

• 1 clove of garlic, minced

• 3 cups (750 ml) of cold water (or more depending on desired consistency)

• 1/4 cup (60 ml) extra virgin olive oil

• 2 tablespoons red wine vinegar (or sherry vinegar for a more authentic touch)

• Salt, to taste

• Freshly ground black pepper, to taste

• 1-2 slices of stale white bread (optional, for thickening)

• Ice cubes (optional, for chilling the soup)

Garnishes (optional):

• Chopped cucumber, bell pepper, onion, or croutons

• Fresh herbs like parsley or basil

• A drizzle of olive oil

Instructions:

1. Prepare the Vegetables:Start by peeling the tomatoes. You can do this easily by cutting an "X" in the bottom of the tomatoes, blanching them in boiling water for 30 seconds, and then plunging them into ice water to remove the skins. Once peeled, chop them roughly. Peel and chop the cucumber, bell pepper, and onion, and mince the garlic.

2. Blend the Soup:In a blender or food processor, combine the tomatoes, cucumber, bell pepper, onion, and garlic. If you're using stale bread, tear it into pieces and add it to the mix as well. Add the olive oil, vinegar, and a pinch of salt and pepper. Blend everything until smooth. You can add cold water a little at a time to adjust the consistency to your liking. If the soup is too thick, add more water.

3. Chill:Once the soup is blended, taste and adjust the seasoning as necessary (adding more salt, vinegar, or pepper as needed). Transfer the gazpacho to a bowl or pitcher and refrigerate for at least 2 hours, or until it’s cold. If you're in a hurry, you can also serve it with ice cubes, but chilling it for a longer time enhances the flavors.

4. Serve:When you're ready to serve, pour the chilled gazpacho into bowls or glasses. Garnish with chopped vegetables like cucumber, bell pepper, or croutons, if desired. You can also drizzle a bit more olive oil on top or sprinkle with fresh herbs.

Tips:

• Variations: Some people add a bit of red pepper or a small amount of paprika for extra flavor, though this is not in the traditional recipe.

• Bread: The bread in the recipe is optional but helps thicken the soup and gives it a richer texture. If you prefer a smoother soup, you can skip the bread.

• Serve with accompaniments: Traditionally, gazpacho is served with side garnishes such as chopped vegetables, hard-boiled eggs, or ham, but these are optional.