How To Cook
Ratings and Reviews
I agree w. July 2020. I have never ever eaten Gazpacho Andaluz w. onion! That is an Americanization. And my Andaluz flamenco singer, with whom I worked closely for many years, never used cucumber nor peppers either. Just tomatoes, garlic, water and bread. Oh so delicious! I miss her and her cooking! (And her singing!)
Call me a peasant but I do not strain. The small bits of vegetables creates a different texture and provides more nutrition. Agreed the onion has to go and replace with green bell pepper or just add one and keep the onion. Less garlic. I can skip the sugar. This is one of summer's great dishes.
I suggest some changes for a more traditional gazpacho Andaluz. Replace the onion with green (bell) pepper. (Traditional gazpacho Andaluz should not contain onion and always contains sweet pepper.) Less garlic. use 1, maybe 2 cloves. No sugar. Less water, you only need enough to get it to blend, make it pourable. It's typical to have cold water at the table for people to add water to taste, some like it thick, others less so. The key is balance, gazpacho should not be too tomatoey, vinegary, or garlicky - but you should be able to taste all three.
This gazpacho is a great way to use tomatoes when your garden is overflowing with them in the summer and it's too hot to cook.