{"id":478,"date":"2019-05-08T00:00:00","date_gmt":"2019-05-08T04:00:00","guid":{"rendered":"https:\/\/enrilemoine.com\/2010\/08\/12\/gazpacho-andaluz\/"},"modified":"2020-08-21T10:34:06","modified_gmt":"2020-08-21T14:34:06","slug":"best-andalusian-gazpacho-recipe","status":"publish","type":"post","link":"https:\/\/enrilemoine.com\/en\/2019\/05\/08\/best-andalusian-gazpacho-recipe\/","title":{"rendered":"Andalusian Gazpacho Recipe + VIDEO"},"content":{"rendered":"\n

If you’re searching for the authentic, most delicious, best Andalusian Gazpacho recipe, look no more.<\/p>\n\n\n\n

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I first posted this Andalusian Gazpacho recipe in 2010. At that time, I used to make gazpacho only during summer time. Also, I used to make it with the tomatoes from my prolific Southern California kitchen garden<\/a>. I remember serving it al fresco with multiples garnishes. <\/p>\n\n\n\n

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These days I make gazpacho almost all year round with tomatoes from the grocery store. Because now I live in subtropical Miami, I frequently have a big gazpacho jar cooling in the fridge just because… I serve it chilly and plain (without any garnishes.) That’s how good this recipe is.<\/p>\n\n\n\n

My Gazpacho Love Story<\/h2>\n\n\n\n

I can\u2019t remember when I fell in love with this soup. I was born and raised in Venezuela. This is a tropical country where, paradoxically, all soups are served hot. For that reason a cold soup, like a gazpacho or a vichyssoise, was a sort of extravaganza!<\/p>\n\n\n\n

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In spite\nof that, I was always curious about this\nuncooked tomato soup served chilly. I think I also liked the name: gazpacho, so\nSpanish with that \u2018z\u2019, so Andalusian\u2026<\/p>\n\n\n\n

There was a time in which all I cared was Spain. I dreamed about dancing sevillanas<\/em> and became a fan of those cantaoras<\/em>, fierce singers and performers, the so-called Spanish folkl\u00f3ricas<\/em>. All I wanted was to look like them, live their passion… Instead of perfume, I used to wear Heno de Pravia<\/a><\/em> (bought at El Corte Ingl\u00e9s<\/a><\/em>, of course) to smell \u2018clean and natural\u2019 like I imagined these women would smell\u2026<\/p>\n\n\n\n

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When I started traveling by myself, I choose to go to Spain on vacation for three years in a row. I even managed to skip one semester while attending Journalism school in Caracas, to go and live in Madrid for a few months\u2026 However, I never had gazpacho in Spain because I was never there during summertime.<\/p>\n\n\n\n

… and then, it came Almod\u00f3var…<\/h2>\n\n\n\n
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Gazpacho remained a mystery to me until 1988. All happened while watching Pedro Almod\u00f3var\u2019s movie Women on the Verge of a Nervous Breakdown.<\/em> There is a scene where Pepa (Carmen Maura) adds a good amount of sleeping pills in the gazpacho that she made for her ex. OMG! Marisa (Rossy de Palma) finds it in the fridge, drink it and pass out. <\/p>\n\n\n\n

The gazpacho plot escalates and one character after the other are nocked out by the cold soup. When somebody says: “this gazpacho has something”, Pepa as if nothing, lists all the ingredients and says the secret is stirring well.<\/p>\n\n\n\n

How to make Andalusian Gazpacho<\/h2>\n\n\n\n
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Even if there are many variations, in Andalusia, in Southern Spain, most gazpacho recipes typically include tomato, cucumber, bell pepper, garlic, vinegar, bread and olive oil. Before having my Vitamix, I used to strain the gazpacho to get a silkier consistency. Since I blend all the ingredients in the Vitamix, I find straining unnecessary.  <\/p>\n\n\n\n

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To make this recipe you’ll need some kitchen tools and ingredients that you can easily buy online with my Amazon Affiliate Program:<\/p>\n\n\n\n