SERVES 2 TO 4
Even though I had already tried gazpacho, given its diverse preparations outside Spain, I wanted to try the authentic Andalusian gazpacho on one of my trips to the Iberian Peninsula. This dish is characterized by its simplicity, tradition, and culture. A fun fact about gazpacho is that it is considered to be a mix between soup and salad because of its ingredients. Also, gazpacho comes in different colors, from red (if you use tomatoes) to green. In this case, I decided to create a variation of a green gazpacho based on the original recipe, so you can prepare it at home whenever you feel like it.
INGREDIENTS:
⅛ cup sherry vinegar
½ cup olive oil
1 cup vegetable broth
1 clove garlic
1 shallot
2 cucumbers, plus more, cubed, for garnish
1 cup green grapes, plus more, cubed, for garnish
1 teaspoon dill, chopped, plus more for garnish
PREPARATION:
1. Combine the vinegar, oil, broth, garlic, shallot, cucumbers, grapes, and chopped dill in a blender and blend for 3 minutes.
2. Pour the gazpacho into individual bowls and garnish with the cubed cucumber and grape and chopped dill.