Gazpacho is a cold Spanish soup made with raw tomatoes and some veggies. It originated in the southern city of Andalusia. Soon, it will be time to enjoy warm bowls of stews and soups but we still have some bright sunny days left in Barcelona so I’m enjoying everything summery for the one final time!
In the pictures, you can see both the garnish variations mentioned below. Enjoy this easy, healthy, and authentic recipe.
P.S. It’s been approved & stamped by my Spanish friends!
To have a thorough understanding of their goodness one must not only read about them but taste them.
Classic Gazpacho
Ingredients
- Base
- 5-6 medium-sized ripe, juicy tomatoes, halved and cored
- 1 small cucumber, peeled and deseeded
- 1 medium green bell pepper, halved and cored
- 1/2 small red onion, peeled and quartered
- 2 garlic cloves, peeled
- 1 thick slice of bread, soaked, edges removed
- 3 tablespoons olive oil
- 1 tablespoon sherry vinegar
- Seasoning
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon cumin powder
- Optional garnish
- Sweet notes: watermelon cubes, goji berries, and mint leaves
- Savoury notes: fried onion, croutons, finely chopped cucumber, bell peppers, and cilantro
Directions
- Combine all the base ingredients in a food processor. Pulse for a couple of minutes, or until the purée reaches a soupy consistency. If required, add some water to adjust the consistency.
- Once you’re happy with the consistency, pour the soup into a bowl and add the seasoning. Mix well. Adjust seasoning as per taste.
- Refrigerate in a sealed container for 2-3 hours, garnish and serve cold.
Tips:
- I used branch tomatoes. You can use any variety which is ripe, juicy, and a bit tangy. To core the tomatoes, scoop out and discard the seeds and any other hard white parts.
- To deseed the cucumber, use a sharp knife to cut it in half lengthwise. Scoop out the soft seeds by running a teaspoon over the seeds, avoiding the flesh.
- You can use white vinegar but wine-based vinegar would be nicer.
