Traditional Spanish Gazpacho Recipe
Gazpacho is a really tasty soup. Originating from Andalucía in Spain, this soup is known all over the globe these days. Andalucia gets very hot in the summertime, which is why this chilled soup is so popular. It is just as refreshing as a cold soda, possibly more so. The Spanish might enjoy this as an appetizer, for lunch, in a glass as a beverage, or served with bread or vegetable crudités as a snack. Most recipes will give you an orange-red colored soup and they will feature tomatoes, bell pepper, onion and cucumber, although recipes vary and every Andalucían family has its own version of the dish.
Our recipe is quite traditional, featuring tomatoes, cucumber, onion and bell pepper, as well as oil, breadcrumbs and water to get the right texture, and some salt and black pepper to season the soup. There is another kind of gazpacho you might have heard about, and that is white gazpacho made with almonds – something quite different to this tomato-based gazpacho recipe.
This recipe is especially good if you have some over-ripe tomatoes to use up, ones which are too soft to serve in a salad, and if the weather is too hot for making spaghetti sauce. This is a low calorie recipe, so it is very good for lunch if you are on a diet, perhaps served with a slice of bread and some sticks of carrot, celery and bell pepper. The only fat in the recipe is extra-virgin olive oil which is a healthy oil.
- 2 cored, chopped green bell peppers
- 1¾ oz fresh breadcrumbs
- 1 lb peeled, chopped ripe tomatoes
- 1 peeled, chopped small cucumber
- 1 peeled, chopped onion
- 1 tablespoon vinegar
- 2 tablespoons extra-virgin olive oil
- Salt and black pepper, to taste
- Put the bell peppers, breadcrumbs, tomatoes, cucumber, onion and vinegar in a food processor or blender.
- Puree until smooth.
- Beat in the oil and add enough water to get a soup-like texture.
- Sieve the mixture if you wish, or leave it as it is if you prefer it rustic.
- Season to taste, then chill for a couple of hours before serving.
Gazpacho is one of the most versatile soups there is. Not only can you vary the ingredients and throw in whichever salad veggies you have to use up, but you can also decide how it is served. Enjoy it in a glass as a beverage or serve it for lunch with a bread roll. Another option is to take inspiration from the picture and add an edible flower garnish if you are making this for a dinner party. Since there is no cooking involved, this is a wonderful make-ahead dish and it keeps in the refrigerator for a few days. Just give it a stir before serving.
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