A refreshing and vibrant cold soup from Spain that's quick, Easy, and so tasty!
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 this year 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.
Serve With
Gazpacho
Equipment
- 1 food processor or high speed blender
Ingredients
- 1 lb tomatoes very ripe (about 6 plum or roma tomatoes)
- 1 bell pepper chopped
- 1 cucumber peeled
- 1 clove garlic chopped
- ½ onion chopped
- 2 tbsp sherry vinegar or red wine vinegar
- ¼ cup cold water adjust according to your liking
- 1 tbsp olive oil to garnish
- ½ tsp salt or to taste
Instructions
- Peel the cucumber, remove the seeds, and coarsely chop.Coarsely chop bell pepper, onion and tomatoes.
- In a food processor or high speed blender, combine all the ingredients and blend until smooth. Add cold water (or olive oil) to get a smooth and creamy consistency.
- Cover and refrigerate until cold.
- Serve and garnish with a drizzle of olive oil, croutons, and/or diced tomato and cucumber.
