The gazpacho, a Spanish no-cook recipe, is perfect as an appetizer served in glasses, perhaps with some ice cubes. Ideally, it should be served as a main course in a shallow bowl, decorated with some of the ingredients from the recipe. There are variations that also include a chopped hard-boiled egg, to add more substance to a dish of humble origins used to refresh on hot days in the countryside.
Made with tomatoes, cucumbers, peppers, and onions, gazpacho is a no-cook recipe that is made in a few minutes, skillfully mixing the colors and flavors of the garden.
All you need is a blender and a few ingredients to bring to the table a dish that is an explosion of flavor, capable of refreshing you and giving you a boost of energy, effortlessly.
Below, I leave you other Spanish recipes to try. Then, as always, let’s go right under the photo to find out how to prepare gazpacho, a Spanish no-cook recipe.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: No-Cook
- Cuisine: Spanish
- Seasonality: Spring, Summer, and Fall
- Energy 516.40 (Kcal)
- Carbohydrates 66.43 (g) of which sugars 11.30 (g)
- Proteins 8.62 (g)
- Fat 25.73 (g) of which saturated 3.91 (g)of which unsaturated 1.00 (g)
- Fibers 8.43 (g)
- Sodium 502.95 (mg)
Indicative values for a portion of 347 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
Ingredients to Prepare Gazpacho, a Spanish No-Cook Recipe
- 28 oz plum tomatoes
- 1 cucumber
- Half onion (preferably red)
- 4.2 oz stale bread
- 2/3 cup water
- Half red bell pepper
- Half green bell pepper
- 1 clove garlic
- 1/2 cup extra virgin olive oil
- 2 tbsps white wine vinegar
- 2 pinches salt
- 1 hard-boiled egg
- 1 stalk celery
- as needed bread (toasted in slices)
Tools
- 1 Blender
Preparation of Gazpacho, a Spanish No-Cook Recipe
Cut the stale bread into cubes and soak it with water in a bowl.
Clean the peppers and cut them into pieces. Remove the tips from the cucumber (you can leave the skin on if you wish) and cut it into pieces as well.
Peel and cut the garlic and onion into pieces. If you want to decorate the gazpacho with a hard-boiled egg, cook it in a small pot for 8 minutes, peel it, and cut it into pieces.
Set it aside.
Set aside a tablespoon of peppers, onion, and the hard-boiled egg, which you will use for decoration.
Squeeze the stale bread and place it in the mixer glass. Add the rest of the ingredients and blend.
The Gazpacho, a Spanish no-cook recipe, is ready when there are no more pieces in the blender. Although it remains a thick soup, it will be velvety.
You can serve it immediately, decorating the surface with the vegetables and egg set aside, or store it in the refrigerator: after a few hours, it will be even tastier.
Storage, Tips, Notes, and Variations
The gazpacho can be stored in the refrigerator for 2 days.
If you prefer a smoother consistency, you can strain it and serve it in glasses.
If you wish, you can skip decorating it on the surface.
Replace half a cucumber with a stalk of celery for a more delicate flavor.
You can use any variety of tomatoes, as long as they are ripe and firm.
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