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Silky Smooth Authentic Andalusian Gazpacho Recipe with Jamón Garnish

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A refreshing and silky smooth Andalusian gazpacho with a savory jamón garnish, perfect for warm weather and easy to prepare in just 20 minutes.

Ingredients

Scale
  • 6 large plum tomatoes (about 1.5 lbs / 700 g), ripe and juicy
  • 1 medium cucumber, peeled and seeded
  • 1 small green bell pepper, seeded and chopped
  • 1/4 cup red onion, finely chopped
  • 1 clove garlic, minced
  • 1 slice day-old white bread, crust removed and soaked in cold water
  • 1/3 cup extra virgin olive oil (80 ml)
  • 2 tablespoons sherry vinegar (30 ml)
  • 1/2 cup cold water (120 ml)
  • 1 teaspoon salt, to taste
  • 3 oz Jamón Serrano or Jamón Ibérico, thinly sliced and crisped for garnish
  • Optional: fresh basil leaves for garnish
  • Optional: pinch of smoked paprika

Instructions

  1. Soak the bread: Tear the crust off the bread slice and soak it in cold water for 10 minutes. Then squeeze out excess water gently.
  2. Prepare the vegetables: Roughly chop the tomatoes, cucumber, green pepper, and onion.
  3. Blend the base: Add tomatoes, cucumber, green pepper, onion, garlic, soaked bread, sherry vinegar, and salt to the blender. Pulse a few times, then blend on high for 2-3 minutes until completely smooth.
  4. Adjust texture: With the blender running on low, slowly drizzle in the olive oil to emulsify the soup. Add cold water gradually to reach your preferred consistency.
  5. Strain (optional): Pour the gazpacho through a fine mesh sieve into a bowl to remove any remaining bits.
  6. Chill: Cover and refrigerate for at least 2 hours before serving.
  7. Prepare jamón garnish: Heat a non-stick skillet over medium heat. Crisp the jamón slices for 1-2 minutes per side until slightly crunchy. Drain on paper towels.
  8. Serve: Ladle the chilled gazpacho into bowls, drizzle a little extra virgin olive oil on top, and scatter jamón pieces as garnish. Add a basil leaf or pinch of smoked paprika if desired.

Notes

Use fully ripe plum or Roma tomatoes for best flavor. Slowly drizzle olive oil while blending to create a stable emulsion and silky texture. Soaking the bread is key for creaminess. Jamón garnish adds savory crunch but can be omitted or substituted for vegan or gluten-free diets. Chill gazpacho for at least 2 hours for best flavor. If too acidic, add a pinch of sugar. If not chilled enough, add ice cubes and blend again.

Nutrition

Keywords: gazpacho, Andalusian gazpacho, cold soup, summer soup, jamón garnish, Spanish recipe, easy gazpacho, healthy soup

Find it online: https://cheerycrisp.com/silky-smooth-authentic-andalusian-gazpacho-recipe-with-jam-o-n-garnish-easy-and-refreshing/