Immerse yourself in the vibrant flavors of Gazpacho Andaluz, an authentic cold Spanish soup straight from the heart of Andalusia. Discover the secrets of this healthy, easy-to-make classic that perfectly encapsulates the rustic simplicity and refreshing zest of Spanish cuisine.
Let's start by soaking the bread in water for about 5 minutes - this will soften it nicely.
Next, get all your veggies roughly chopped up, and if you're using garlic, give it a good mince.
It's blending time! Pop all your ingredients into the blender and let it run for two minutes (remember to give it a little break after a minute if your blender tends to heat up).
If your blender doesn't quite make the mixture creamy and smooth, don't worry - just strain your gazpacho through a colander.
Lastly, for the best flavor, chill your gazpacho in the fridge for at least an hour before serving - trust me, it's worth the wait.
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Notes
Gazpacho, when well stored in your refrigerator, lasts 2-3 days.Oil and Salt are optional. Avoid it along with bread if yo are following to a WFPB dietUse gluten-free bread or skip it to make a gluten-free gazpacho.