Andalusian Gazpacho – Nashville Style

I am pretty sure the first time I ever had Gazpacho was in the early 70’s. Rather a cool-food of the moment it seemed to show up everywhere at potlucks and restaurants. Mostly chunky with too many onions taking over, and watery, I was never a fan. Over the years I tried the many versions of this Spanish soup that crossed my culinary path. The only vaguely appealing gazpachos were the blended-until-smooth ones…until recently.

I wish I could say the recipe is original, but it is not. On the other hand, I cannot say where it came from as it was cut from a magazine years ago and I recently found it in a file where I used to put such things before iphones and scanners. So I made this classic Andalusian Gazpacho a couple of weeks ago using Nashville homegrown tomatoes. I want to thank the cook who came up with this recipe and I want to thank them for converting me. Full of summer goodness.

Ingredients stuffed into my food processor…….

…and in a few seconds becoming creamy goodness.

I ate it for days. I froze some for later. August is a hot month calling for cooling foods. There’s a bumper crop of local tomatoes and cucumbers right now in the farmer’s markets. This soup is a good way to use those too-ripe-to-slice tomatoes as well.

Andalusian Gazpacho-Nashville Style

Ingredients:

  • 4-5 very ripe tomatoes, cored and chopped
  • 1/2 English cucumber, peeled, seeded and chopped (can use a home-grown as well)
  • 1/4 cup chopped red onion
  • 1 garlic clove
  • 1/2 cup toasted slivered or sliced almonds
  • 1/3 cup water
  • 2-3 tablespoon sherry or red wine vinegar
  • 3 tablespoons good olive oil, plus more for drizzling
  • Sea salt and freshly ground black pepper to taste
  • Optional: shredded cucumber for garnish

Directions:

  1. Put all the ingredients into a food processor or blender and process until very smooth.
  2. Taste and adjust seasonings. Chill in a glass container with a lid until ready to serve.
  3. To serve drizzle with additional olive oil. Top servings with shredded cucumber if you wish.