As mentioned in our article about the different versions of the Andalusian Gazpacho (salmorejo, porra, zoque and gazpacho), each Andalusian village and family make it with a different personality that is marked by the quality and ripeness of the tomato, and the characteristics of the bread , as well as the variety of olive oil and even the ingredients used (cucumber is a good example).
The following is our chef’s Gazpacho version with bread and without cucumber (the latter added as garnish later) that we prepare on our cooking classes in Malaga. She is from Mollina, a small village close to Antequera, where this cold soup is very popular.
Prep: 5 min
Cook: 10min
Yield: 6 servings
Tip: Gazpacho is also usually served in a drinking glass. If you prefer it more liquid or you just want your gazpacho to be gluten-free just skip the bread.
Tip 2: You can add the cucumber at the beginning (1 medium size for this recipe) and blend it with the rest of the vegetables.
Learn to cook this and other traditional recipes on our Tapas Cooking Classes
This post was last modified on 2021-03-16 3:55 pm
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