A refreshing and vibrant cold soup from Spain that's easy, tasty, and packed with veggies!
We are HUGE fans of gazpacho! If you're unaware, gazpacho is essentially a cold salad you can drink, and perhaps that might not sound too appetizing to you, but if you've never had gazpacho before - let us inform you that you just might be surprised at how tasty and refreshing this dish is.
What is Gazpacho?
Gazpacho is a cold soup that originated in Andalusia (a region in the south of Spain). It typically contains fresh ingredients like tomatoes, peppers, garlic, onion, and olive oil.
One of the great things about gazpacho is its simplicity and freshness. It's typically served chilled, straight from the refrigerator, making it a perfect dish for picnics, barbecues, or any summer gathering.
There are Many Variations of Gazpacho
While we were in Spain in August we got to try so many different kinds of gazpacho! It was incredible! We had gazpacho that had beets, corn, a basil sorbet, a mango sorbet, the variety was endless! They were all delicious and so refreshing in the heat of summer in Spain.
Gazpacho VS Salmorejo
Commonly confused, both are delicious, however salmorejo is a cold soup from Cordoba that includes bread in the recipe, giving this soup a fuller creamier body. Gazpacho doesn't originally contain bread, even though many recipes online might include it. Feel free to add bread to this recipe if you'd like, there are no rules when it comes to enjoying a meal.
Ingredients
- tomatoes
- bell pepper
- cucumber
- onion
- garlic
- vinegar
- olive oil
Optional Toppings
- croutons
- diced tomato and cucumber
- drizzle of olive oil
- or get creative!
What Tomatoes to Use for Gazpacho?
Roma or Plum tomatoes are commonly used to make gazpacho, but you can use whatever tomatoes you have. The important part is that they are very ripe.
How To Make a Smooth Gazpacho
Make sure to blend for a few minutes. Typically adding a lot more olive oil while blending will emulsify, but if you don't enjoy consuming so much oil, opt for cold water. Slowly pour cold water until you get a smooth and creamy consistency. For a silky smooth finish use a strainer. We don't tend to do this since that's removing extra nutrients, plus, we don't mind the texture. Do what feels right to you.
Pairing Suggestions
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We hope you enjoy this recipe. Remember, every step you take towards a plant-based lifestyle is something to be proud of. Whether you're vegan, trying to eat more plant-based meals, or just here for a delicious recipe -
thank you for being part of the journey with us!
Equipment
- 1 food processor or high speed blender
Ingredients
- 1 lb tomatoes very ripe (about 6 plum or roma tomatoes)
- 1 red bell pepper chopped
- 1 cucumber peeled and seeded
- 1 clove garlic chopped
- ½ red onion chopped
- 2 tbsp sherry vinegar or red wine vinegar
- ¼ cup extra virgin olive oil adjust according to your liking, use cold water if you prefer less oil
- ½ tsp salt or to taste
Instructions
- Peel 1 cucumber, remove the seeds, and coarsely chop. Roughly chop 1 red bell pepper, ½ red onion and 1 lb tomatoes.
- In a food processor or high speed blender, combine the cucumber, bell pepper, onion, tomatoes, 1 clove garlic, 2 tbsp sherry vinegar, blend and slowly pour ¼ cup extra virgin olive oil until desired consistency. Add ½ tsp salt or to taste.
- Cover and refrigerate until cold. This will also allow flavors to develop.
- Serve cold and garnish with a drizzle of olive oil, croutons, and/or diced tomato and cucumber.
