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Country: Spain, Portugal
Region: Iberian Peninsula (Alentejo, Algarve, Andalusia)
Gazpacho
Cold raw vegetable soup
Cool off!
In Southern Spain and Portugal with temperatures reaching beyond 40°c/140°F in July and August, there is nothing more refreshing than a cold soup.
Gazpacho originates in the southern regions of Andalusia, Algarve, and Alentejo – and is best known from a series of Iberian cold soups.
It is believed that Gazpacho dates back to ancient times, but the recipe underwent significant changes after Europe’s discovery of the Americas. The rather bland gazpachos of that time were enriched with flavorful produce from the New World: bell peppers and tomatoes!
This upgraded version quickly spread all over Spain is now enjoyed by both locals and tourists and is available everywhere you go – in supermarkets, food halls, taperias and bars.
Easy peasy!
Gazpacho is simple but extremely rich in flavor. This is because it brings the best out of your local produce, especially during summer!
The tomatoes are the most important component. So please get yourself some fresh tomatoes, either from local farmers or imported from an area with a Mediterranean climate, and not the ones grown in greenhouses.
What is more, there is no need for showboating in a hot kitchen! The best part of gazpacho, is that it is easy and quick to make! Within 15 minutes you have an amazing summer dish.
Endless options
You can fancy up gazpacho as much as you like. With nicely cut croutons, vegetables, fresh herbs and a drizzle of olive oil, your presentation can be chic and colorful.
Spaniards though keep it simple and serve gazpacho in a long drink without any additions. In this form, gazpacho is essentially a juice-like beverage.
When it comes to ingredients, you can get creative, and that is also what the Spaniards do. Many households cater to their tastes, for example by adding some smoked paprika or cumin.
Modern takes are sometimes based on fruits like watermelon and strawberries. There are also different versions of white gazpacho with for example melon, grapes or cucumber.
Salmorejo is basically a simple but creamier gazpacho with hard boiled eggs and Iberian cured ham.
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Gazpacho
Course: SoupsCuisine: Mediterranean, SpanishDifficulty: Easy4
servings12
minutesGood for approx. 1 litre of Gazpacho.
Ingredients
3 tomatoes
1 medium sized green bell pepper
1 cucumber
1/2 red onion
3 cloves of garlic
white bread (ciabatta/baguette)
5 teaspoons of olive oil
3 teaspoons of sherry vinegar
salt
Directions
- Make croutons out of 2-days old bread or cut some rustic bread in cubes, drizzle with olive oil and bake in the oven for 6 minutes on 200. Set aside to cool.
- Roughly chop up your vegetables and garlic. There is no need to peel or deseed the tomatoes or the cucumber. Deseed the bell pepper.
- Put the chopped vegetables and the bread into the blender and blend for approx. 3 minutes until smooth. (Depending on the texture you are going for.) For a full and pulpy effect blend shorter. Add salt or to taste.
- Slowly drizzle the olive oil and Sherry vinegar into the soup during the blending. The oil is important for the creaminess of the soup. Add slowly to ensure the liquids emulsify in the soup. Blend for another minute.
- Optional: Strain for a smoother soup.
- The soup is ready to eat, but is often stored in the refrigerator for at least a couple of hours.
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