Traditional Andalusian Gazpacho

Gazpacho is much more than a cold soup; it’s a cocktail of vitamins and hydration. The key to a professional gazpacho lies in the balance between the acidity of the vinegar, the sweetness of ripe tomato, and the freshness of cucumber. To achieve a rounded flavor and enhance the garden-fresh notes without adding sodium, we will use Bonsalt , ideal for keeping this recipe one of the healthiest in the world.

Technical Sheet

• Estimated time: 15 minutes (plus 2 hours of chilling)

• Difficulty: ⭐

• Servings: 4-6 people

Ingredients

• 1 kg ripe tomatoes (pear or vine tomatoes)

• 1 green Italian-type pepper

• 1 small cucumber

• 1 garlic clove (without the germ to avoid repeating)

• 50 ml extra virgin olive oil (EVOO)

• 30 ml sherry vinegar or apple cider vinegar

• 100 ml cold water (optional, depending on the desired texture)

• Seasoning: Bonsalt and a pinch of white pepper.

Professional Step-by-Step Preparation

1. Preparing the vegetables: Wash the tomatoes and pepper well. Chop the tomatoes, removing the stem. Peel the cucumber (you can leave a strip of skin if you prefer a stronger flavor) and remove the seeds from the pepper.

2. High-power blending: Place all the vegetables in the blender jug or food processor together with the garlic clove. Blend at maximum power until you get a smooth mixture.

3. Emulsifying and seasoning: Without stopping blending (or whisking by hand), drizzle in the olive oil so the mixture emulsifies and takes on that characteristic orange color. Add the vinegar and a generous amount of Bonsalt .

4. The chef's secret: Strain the gazpacho through a chinois or fine sieve. This step makes the difference between a standard homemade gazpacho and one with a silky, professional texture, removing any skin and seeds.

5. Texture adjustment: If you prefer it thinner, add the cold water at this point and adjust with a little more Bonsalt . The potassium in Bonsalt enhances the natural flavor of the tomato in an extraordinary way.

6. Chilling: Let it rest in the fridge for at least 2 hours. Gazpacho should be served very cold so all the flavors can settle.

Nutritional Analysis and Total Macros

Understanding what we eat is vital. Here is the breakdown of macronutrients per serving (approx. 250ml) and the technical sheet for our products.

This Andalusian Gazpacho is the perfect option to refresh yourself in a nutritious way. Go ahead and make it, and enjoy the authentic flavor of the garden with just the right touch of seasoning!