National Dish of Andalusia – Gazpacho
Ingredients for making a delicious Gazpacho soup
|large, ripe tomatoes (cored and chopped into 1 inch chunks)||4|
|small cucumber (peeled, seeded and cut into 1 inch chunks)||1|
|small red onion (peeled and cut into 1 inch chunks)||1|
|med bell pepper (chopped into 1 inch chunks)||1|
|slices white sandwich bread||2|
|extra virgin olive oil||1 cup|
|kosher salt||1 ½ tsp.|
|sherry vinegar||2 tbsp.|
|minced chives||2 tbsp.|
|cloves garlic (crushed)||2|
|Freshly ground black pepper|
The region of Andalusia is famous for its cold soups, notably Gazpacho, a delicious summer soup made from fresh vegetables and bread. Andalusia is located in Southern Spain where fresh olives, tomatoes, and citrus fruit are plentiful. The dish was first made for laborers who worked on these plantations.
Directions for Preparing Gazpacho
- Put the chopped tomatoes into a large bowl together with the onion, garlic, and cucumber.
- Season the vegetables with black pepper and salt.
- Mix well and set aside for thirty (0:30) minutes.
- Drain the liquid from the bowl into a separate container.
- Remove the crust from the bread, tear it into small pieces and add it to the container of vegetable liquid.
- Place the drained vegetables onto a baking sheet and freeze for thirty (0:30) minutes.
- Allow the vegetables to thaw for thirty (0:30) minutes, then transfer to the container of soaked bread.
- Mix thoroughly, then transfer everything to a blender.
- Blend together at high speed, then drizzle in the olive oil and sherry vinegar as it blends.
- Strain the gazpacho using a fine mesh strainer.
- Season the gazpacho with additional salt and black pepper.
- Ladle the soup into serving bowls.
- Drizzle each serving with additional olive oil, black pepper, and sherry vinegar.
- Top each serving with minced chives.
- Serve fresh or store in the refrigerator and consume within three days.
The mountainous regions of the Sierra Morena and the Sierra Nevada produce cured hams, notably jamón serrano and jamón ibérico. These come from two different types of pig, (jamón serrano from white pigs, and the more expensive jamón ibérico from the Black Iberian pig).