We first ate gazpacho many years ago during a vacation in Mallorca. Since then it has become one of our favorite summer dishes. It’s fresh, actually cold, so perfect on the hottest summer days, not only because it refreshes us while eating it, but also because it can be prepared without turning on the stove, a must in scorching summers!
Gazpacho can be prepared in large quantities and stored in the refrigerator for a few days, to always have a fresh dish available and to load up on vitamins, minerals, and fiber, and to enjoy a truly refreshing cold soup on these hot days.
I’ve been preparing it every summer for over twenty years, since returning from that Mallorca vacation when I tried to mimic as much as possible that dish which was unknown to me until then, and the taste I’ve achieved after many trials is really similar to the original.
I know that in Spain every region has its version of the recipe and maybe every family has its personalized recipe. In many cases, the vegetables are strained to achieve a liquid soup or drink, but I prefer a thicker soup, also because for us it is a meal and not a drink, but mostly because I prefer to eat and not discard the vegetable residues.
Are you ready?
👇 Then, for more fresh summer ideas, take a look here: 👇
- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: No cooking
- Cuisine: Spanish
- Seasonality: Summer
Ingredients
- 10 oz tomatoes (ripe)
- 2 peppers (the final color depends on the peppers!)
- 1 cucumber
- 1 onion (small)
- 1 clove garlic
- 2 tablespoons vinegar
- extra virgin olive oil
- parsley
- basil
- cold water
- rye bread (for croutons)
Tools
- Blender
How to prepare gazpacho:
Wash and cut the vegetables into pieces.
Place the vegetables in a narrow, tall container and blend them with an immersion blender, together with the garlic, onion, a sprig of parsley, a few basil leaves, and two tablespoons of vinegar.
Blend until you get a finely chopped vegetable mixture.
Transfer to a bowl, add some ice cubes and cold water to taste (until you get the desired consistency) and place in the refrigerator for a couple of hours.
Serve the gazpacho very cold.
Today I served my gazpacho with rye bread croutons, a bread we really like, but I also make them with other types of bread, from Tuscan to Pugliese or with sandwich bread. To make the croutons, simply cut the rye bread into cubes and toast them in a pan.
Garnish the dishes with the croutons and drizzle with extra virgin olive oil.
Sometimes instead of bread croutons I prepare cucumber, pepper, and tomato dices to add to individual dishes to taste, because that was exactly how it was served to us in Mallorca, in a restaurant I still remember with much nostalgia.
If you have never tried this dish, I recommend you try it! If you like it at first taste… I’m sure it will become an indispensable summer dish for you too!
I wish you a good appetite!
☝ Fun fact: the final color of your gazpacho will depend on the color of the peppers. 😉
Salt-Free Tips
Those who habitually use salt might feel the need to add it, considering it’s a soup based solely on vegetables and water. If you’re transitioning to eliminating salt and your palate is not yet accustomed to a low-salt diet, I suggest:
– using two garlic cloves instead of one
– adding a sprinkle of pepper and a pinch of cumin
– preparing the gazpacho well in advance and letting it rest for a longer time before consuming, even for a whole day.
Don’t give up, your palate will adjust in no time, trust me! 😉
If you’re interested in reducing or eliminating salt, always remember to:
■ Decrease salt gradually, the palate needs to adjust slowly without noticing the progressive reduction.
■ Use spices. Chili, pepper, curry, nutmeg, cinnamon, cloves, cumin…
■ Use aromatic herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
■ Use seeds. Sesame, pine nuts, almonds, walnuts…
■ Use spicy vegetables or fruit. Garlic, onion, lemon, orange…
■ Use my salt-free vegetable granules and gomasio.
■ Prefer fresh foods.
■ Avoid cooking in water, prefer methods that do not dilute flavors (grill, en papillote, steam, microwave)
■ Avoid bringing the salt shaker to the table!
■ Occasionally indulge in a small break from the rules. It’s good for morale and helps you persevere.
If you can’t or don’t want to give up salt:
■ You can still try my recipes by salting them according to your habits.
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