What is gazpacho?
Gazpacho is a chilled soup that comes from Andalusia in southern Spain. Light, bright, and refreshing, it’s a summer favorite made from ripe tomatoes, cucumbers, peppers and onions. For me gazpacho evokes lazy, sun-warmed afternoons and the fresh aromas of a vegetable garden. I fell in love with Spain while studying there in college, and each return visit only deepened my appreciation for its food and flavors.
The flavors of Spain!
Good gazpacho balances bright acidity, a touch of heat and a clean savory note from olive oil and vinegar. It’s snappy, slightly sweet, and finishes with a little crunch when you top it with extra chopped vegetables or croutons. Nutrient-dense and satisfying, gazpacho is an excellent way to enjoy summer produce and makes a lovely appetizer or a light main course.
Gazpacho ingredients
Traditional Andalusian gazpacho centers on tomatoes, cucumbers, green and red peppers, and onion.
How to make gazpacho
Begin by chopping the vegetables either by hand or in a food processor. You’ll make a flavorful base by pureeing garlic, lemon juice, jalapeño, white wine vinegar, extra virgin olive oil, salt and pepper with some tomato juice and half of the chopped vegetables. This creates a smooth, aromatic foundation for the soup.
Bread in my soup?
Yes — a few pieces of torn bread are added to the blender. This is a traditional step in many Spanish gazpacho recipes: the bread blends in without being noticeable and helps thicken the soup to a silky consistency. After adding the bread, blend with the remaining tomato juice until very smooth.
Cold Soup = Summer Lovin’
Chill the gazpacho before serving. Spoon it into bowls and garnish with the reserved chopped vegetables and croutons for texture. The finished soup is bright, clean and incredibly refreshing — perfect for hot weather but equally enjoyable year-round.
Give this taste of Spain a try — I hope you enjoy it as much as I do.
Enjoy!
Dianna
You Might Also Enjoy these other summer-time recipes!
- Coconut Corn Chowder
- Lemon Tarragon Pasta Salad
- Corn Fritters with Smoked Chili Peach Sauce
- Cucumber Tea Sandwiches
- Peach Galette
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Gazpacho
Ingredients
- 6 plum tomatoes
- 2 English cucumbers seeded
- 1 green pepper
- 1 red pepper
- ½ medium yellow onion
- 4 green onions
- 3 garlic cloves smashed
- Juice of 2 lemons
- ½ jalapeño seeded
- ½ cup white wine vinegar
- ¼ cup extra virgin olive oil
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- 1 quart tomato juice
- 3 pieces bread
- 1 cup croutons
Instructions
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Chop the first six ingredients; you can do this by hand or in a food processor. Divide the vegetables in half.
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Puree the garlic, lemon juice, jalapeño, white wine vinegar, olive oil, salt and pepper in a blender or food processor. Add a little tomato juice if needed to help the mixture process smoothly.
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Add about 2 cups of tomato juice and half the chopped vegetables to the blender. Puree until smooth.
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Tear the bread into pieces and add it to the blender along with the remaining tomato juice. Puree until very smooth. Chill the soup, then serve with the reserved chopped vegetables and croutons as toppings.
Nutrition
originally published August 21, 2018