Description
Authentic Gazpacho Cordobés con Huevo is a chilled Spanish soup from Andalusia. This creamy, refreshing summer staple features a vibrant vegetable base, balanced with the richness of hard-boiled eggs and emulsified olive oil for a luxurious texture.
Ingredients
1 kg ripe tomatoes
1 medium green bell pepper
1 small cucumber
1 small red onion
1 garlic clove
100 ml extra virgin olive oil
30 ml white vinegar
Salt to taste
2 hard-boiled eggs
100-200 ml cold water
Instructions
Prepare all fresh vegetables by washing them thoroughly
Hard-boil the two eggs in a separate pot for 10 minutes
Cool the boiled eggs immediately in ice water to stop cooking
Core and roughly chop the ripe tomatoes
Deseed and chop the green bell pepper into chunks
Peel and chop the cucumber into pieces
Peel and chop the red onion
Mince the garlic clove
Combine all the chopped vegetables and garlic in a blender
Add the olive oil, vinegar, and salt to taste
Blend until smooth, ensuring the oil emulsifies into the soup
Add cold water gradually to adjust the consistency
Chill the soup thoroughly in the refrigerator
Once chilled, serve in bowls and garnish with diced hard-boiled egg
Notes
Use vine-ripened or plum tomatoes for a sweeter flavor
A small amount of sherry vinegar can deepened the flavor as an alternative
For a milder taste, use rice vinegar
Ensure the soup is well-chilled before serving for optimal refreshment
Serve this gazpacho with crusty bread or croutons for a heartier appetizer
- Prep Time: 25
- Category: Recipes
- Method: Blending
- Cuisine: Spanish