Gazpacho - Spanish cold soup

Published: April 13th, 2023 - Last updated: April 13th, 2023

When we think about summer delicacies, juicy tomatoes, crunchy cucumber, herbs and refreshing lemon come to mind. Now, imagine combining all these flavors in one amazing dish - gazpacho. This is a classic Spanish dish that is nothing less than a summer explosion of flavor, freshness and color.

Gazpacho is a real paradise for vegetable lovers. Its main ingredients are fresh tomatoes, cucumber, peppers, onion and garlic. Olive oil adds delicacy and wine vinegar refreshes. All these ingredients are blended, creating a smooth and juicy consistency.

Traditions and History of Gazpacho

Gazpacho is a dish with roots dating back to the times of the ancient Romans. Back then it was a simple dish of bread, garlic, olive oil and water. It was only in Spain, primarily in the Andalusia region, that this dish evolved, adding tomatoes, cucumbers and peppers. Today, it is an icon of Spanish cuisine, especially on hot summer days.

How to prepare Gazpacho?

Preparing gazpacho is extremely simple. All you need to do is clean and chop the ingredients, then throw them into the blender. After a few pulsations, you will have a creamy mixture ready to serve. It is worth leaving it in the refrigerator for a few hours before serving so that the flavors combine well.

Recipe informations:

Preparation

30 minutes

Total

30 minutes

Yield

Servings 6

4 (1)

Ingredients

1 kg of ripe tomatoes
2 fresh cucumbers
1/2 red pepper
1/4 regular or red onion
1-2 cloves of garlic
2-3 slices of white bread
4 tablespoons of olive oil
2 tablespoons of apple or any wine vinegar
2 tablespoons of lime or lemon juice
1/2 teaspoon of salt
1/4 teaspoon of black pepper
basil leaves
oil
lime

Steps

1. Step

To prepare cold tomato soup, I recommend using ripe and juicy tomatoes, especially those with an oblong shape. We start by peeling the skin from a kilogram of tomatoes. If you don't have a vegetable peeler, you can scald the tomatoes with boiling water and then easily remove the skin. It is also worth removing hard places near the stem. You can also cut the tomatoes into smaller pieces to make further processing easier.

2. Step

Then we start peeling two ground cucumbers and half of a red or green pepper. As for the peppers, it is worth removing the seeds, although there is no need to peel them. Peel the onion, either regular or red, and cut it into smaller pieces. We also chop the peppers and cucumbers finely.

3. Step

When it comes to garlic, I usually add two small cloves, which gives the cold soup a slightly spicy taste. However, if you prefer a more delicate taste, just add one small clove or even half a clove of garlic. Raw garlic has an intense flavor, so it is not necessary to add too much of it. In some cases, I prepare Gazpacho with four cloves of garlic to satisfy the tastes of lovers of spicier flavors.

4. Step

Then prepare two or three slices of light and delicate bread.

5. Step

Place all the prepared ingredients in the blender cup or in a large bowl if you are using a hand blender. We also add two tablespoons of apple cider vinegar or any wine vinegar and two tablespoons of freshly squeezed lime or lemon juice. Season with about half a teaspoon of salt and 1/4 teaspoon of black pepper. Then mix until you get a uniform cream.

6. Step

It's worth checking the taste of Gazpacho and deciding whether you want to add more salt or maybe lemon juice. Remember, however, that Gazpacho is always served very chilled, so its final flavor will emerge after cooling. Therefore, you can season the cold soup before serving, but always mix it thoroughly as it may separate slightly.

7. Step

While the Gazpacho is cooling in the fridge, it is worth preparing the additions with which we will decorate the given portions of the cold soup. I recommend using the same ingredients that were used to prepare the cold soup itself. Here are pieces of finely chopped cucumbers, peppers (or red onion and tomatoes), olive oil, lime pieces and basil leaves.

8. Step

Finally, we serve the Gazpacho in small glasses or bowls, always well chilled, so you can add crushed ice or ice cubes to maintain the perfect temperature.