Here I am with another classic recipe that is always loved, the super easy gazpacho and I add super fast.
I don’t make it often because my husband only eats everything hot… and the gazpacho must be served cold if not very cold.
But last month my son made it for me when I went to visit him and it was delicious, as soon as I got home I made it again and served it to my spouse who finally said, how good….could it have been because I added that it was a recipe from our son?
A first course that comes from Spain, very well-known even if there are various versions, mine resembles an Andalusian gazpacho where peppers, tomatoes, cucumber, and garlic are essential.
There are many other variations, in Malaga for example it doesn’t have tomatoes and is called Ajoblanco.
Gazpacho was originally a poor dish where dry bread was used to enrich it.
In the first Spanish dictionary under the entry gazpacho in 1726 it reads “Basically water, with vinegar, oil and garlic and some herb like pennyroyal could be added for hot days”
Initially, the tomato was not included, only water with vinegar, oil, garlic and if desired, pennyroyal.
My son, for example, adds lemon juice instead of apple cider vinegar, doesn’t add bread, and instead adds ice and blends.
You can find other cold soups here:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 19 Minutes
- Portions: 4 people
- Cooking methods: No Cooking
- Cuisine: Spanish
- Seasonality: Summer, Autumn
Ingredients for Super Easy Gazpacho
- 1.3 lbs Roma tomatoes
- 1 yellow bell pepper
- 1 cucumber
- 1 clove garlic
- 2 tbsps extra virgin olive oil
- 1 slice stale bread
- 1 sprig basil (or mint)
- 3 tbsps apple cider vinegar
- 1 pinch sea salt
- 1 pinch chili powder (Espelette or mild)
Tools
- 1 Blender
Steps for Super Easy Gazpacho
Is your blender ready? Then ready, set, go!!!
After washing tomatoes, bell pepper, and cucumber, cut the tomatoes into pieces, leaving 1 aside which you will cut into very small cubes for the plate setup.
Do the same with the yellow bell pepper and cucumber, always leaving some very small cubes for decoration.
Tear the bread into pieces and soak it with water and vinegar.
In the blender, add tomatoes, cucumber, bell pepper, soaked bread, another tablespoon of vinegar, oil, salt, chili powder, and a drizzle of oil. You can also add ice cubes before blending everything well.
Taste and adjust the flavor by maybe adding more vinegar, or salt.
Serve decorated with the remaining vegetable cubes, basil leaves, a drizzle of oil, and vinegar.
Tips from Thyme and Lentils
As I explained, there are many versions of carpaccio so you can try them all and then decide which one is your favorite.
If you have any super fast gazpacho left (really? How strange!) you can keep it in the fridge for a couple of days or freeze it so you always have it ready to use.
Then try other recipes with peppers while they are still in season or with tomatoes. Lastly, if you don’t have fresh tomatoes at home, you can opt for a good tomato puree. You can also prepare a pepper cream, keep it frozen and ready…
Then try other recipes with peppers while they are still in season or with tomatoes. Lastly, if you don’t have fresh tomatoes at home, you can opt for a good tomato puree. You can also prepare a pepper cream, keep it frozen and ready…
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