Recipe: Yummy Gazpacho de Seville

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Gazpacho de Seville. Gazpacho is everywhere in Seville, Spain, where this recipe comes from, but it's not the watered-down salsa or grainy vegetable purée often served in the United States. This version has no bread and is a creamy orange-pink rather than a lipstick red. That is because a large quantity of olive oil is required for making delicious gazpacho.

Gazpacho de Seville A scald in boiling water followed by immersion in cold water will. Gazpacho, Seville-style After reading yesterday's New York Times article, "Gazpacho is the New Orange," I decided to test drive what was proclaimed to be the best gazpacho. The orange tone of this gazpacho comes from the red tomatoes which are abundant and great-tasting at this time of year. You can cook Gazpacho de Seville using 9 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Gazpacho de Seville

  1. You need 1 kg of tomates bien mûrs.
  2. It’s 1 of oignon rouge.
  3. It’s 20 cm of baguette rassis ou 4 tranches de pain.
  4. It’s 1 of poivron.
  5. Prepare 1 of concombre.
  6. It’s 2 gousses of d'ail.
  7. You need 1 of verre d'eau.
  8. You need 50 ml of d'huile d'olive.
  9. Prepare 30 ml of vinaigre de Xeres.

There is no real "original" Andalusian style Gazpacho but this is pretty close to most. I lived in Seville and the part-time local cook made a much more bold version which becomes quite addictive especially on hot days. Spain Gazpacho is a cold soup from grinded or chopped raw vegetables, especially tomatoes. In addition, it includes olive oil and garlic, cucumbers, sweet peppers, onion, vinegar or lemon juice, salt.

Gazpacho de Seville instructions

  1. Rincer les tomates. Enlever le trognon et couper en quartiers. Les placer dans un grand saladier et ajouter 1 cuillère à café de sel. Laisser reposer 15 min.
  2. Ajouter ensuite le pain cassé en morceaux et l’eau par dessus.
  3. Pendant ce temps, rincer le poivron et le couper en morceaux. Ajouter au saladier. Eplucher l’oignon et le couper en quartier. Ajouter au saladier. Eplucher le concombre et le rincer, puis le couper en morceaux. Ajouter au saladier. Finalement, éplucher les gousses d’ail et les ajouter au saladier.
  4. Mélanger les légumes à la main et écraser les légumes. Ajouter ensuite l’huile d’olive et le vinaigre de Xérès.
  5. Placer au frigo une nuit ou au minimum 4 heures.
  6. Une fois les légumes bien froids, mixer le tout dans un blender. Passer au chinois si vous voulez une consistance plus douce. Rectifier l’assaisonnement en sel ou vinaigre de xérès.
  7. Servir dans des bols, avec un trait d’huile d’olive et des petits cubes de concombre. bon appétit!.

Spices and bread can be added. In Sevilla and Andalusia in general, gazpacho has a rich taste of olive oil and is of creamy orange colour, not as red as in other regions of Spain. It's often sold as a drink packaged as juice in supermarkets. Fresh vegetables mix together to create a delicious and refreshing cold soup with this traditional Spanish gazpacho recipe. Gazpacho is now my favorite light dinner on a hot summer night, and leftovers make a great start to the next day!