The Tomato Gazpacho is a Spanish gourmet recipe specifically from Andalusia and Valencia, but also Catalonia and Portugal. Each region of Spain and every family prepares it differently. The ingredients always present are: tomatoes, bread, peppers, and cucumbers.
Check out the original Andalusian recipe. Discover its history and what it is.
A first course, a cold soup perfect for summer, traditionally vegan. A dish rich in flavor and seasonal vegetables, delicious as an appetizer or vegetarian starter. My daughter loves it, and on hot summer evenings, we prepare it this way. Try also the Sicilian gazpacho.
SEASONALITY of individual vegetables
#cucumbers from May to September
#tomatoes from May to October
#peppers from May to October
SUMMER recipes with no cooking
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4 People
- Cooking methods: No cooking
- Cuisine: Spanish
- Seasonality: Summer, Fall
- Energy 139.17 (Kcal)
- Carbohydrates 16.44 (g) of which sugars 4.53 (g)
- Proteins 3.04 (g)
- Fat 7.56 (g) of which saturated 1.10 (g)of which unsaturated 0.29 (g)
- Fibers 2.46 (g)
- Sodium 106.67 (mg)
Indicative values for a portion of 225 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Gazpacho recipe
- 1.75 oz white bread (crumb only)
- 3.5 oz water
- 0.7 oz apple cider vinegar (or white wine vinegar)
- 1 lb 5 oz tomatoes (San Marzano – very ripe)
- 1 green bell pepper
- 1 cucumber (small)
- to taste fine salt
- extra virgin olive oil (1 – 1.75 oz depending on preference)
- 0.7 oz Tropea red onion (or white)
- 1 clove garlic
- 1 clove (ground)
Tools
- Bowl (large)
- Cutting Board
- Knife smooth, well-sharpened blade
- Glass for mixer
- Blender immersion
Gazpacho – easy recipe
How to prepare Gazpacho, the Andalusian cold soup?
In a bowl, break the bread crumbs and soak them with water and vinegar. Wash the vegetables. Peel the tomatoes, remove any seeds, and dice them. Trim and clean the bell pepper, remove its insides and seeds, and chop it. Peel and slice the cucumber into rounds. Peel the onion and garlic and chop them.
Place all the vegetables in the immersion blender glass and blend until the gazpacho is homogeneous. Then add the soaked bread crumbs, the salt, and the extra virgin olive oil and blend again for a few seconds until you get a smooth and homogeneous mixture.
Chill in the refrigerator for a couple of hours. If you want a smoother gazpacho, strain it before chilling.
STORING the Gazpacho
The Gazpacho can be stored in the refrigerator for up to 2 – 3 days covered with food wrap.
How to serve Gazpacho?
– as a fresh appetizer with ice cubes
– accompanied by diced cucumber, tomato, yellow and/or red peppers, onion slices…
– with croutons
– garnished with sprigs of: dill, basil, coriander, chives, fennel, marjoram, mint, parsley, arugula, savory, thyme
– with a drizzle of raw extra virgin olive oil or liquid pesto
