Gazpacho is a cold soup made from raw vegetables, typical of Spain, particularly Andalusia, which you can make with a blender or even with the Thermomix. The main ingredients traditionally include peppers, tomatoes, cucumbers, onion, and a splash of vinegar. You can serve it as an appetizer, as I did, in small bowls or glasses.
It is particularly suitable for the summer because it is served cold, with ice cubes inside, and accompanied by croutons. This soup is made very quickly because there is no need to cook anything, just blend all the ingredients, and it is ready.
I made it with the Thermomix, but of course, you can make it with a regular blender. At the end of the recipe, I write the procedure with both tools.
Also, read all my Recipes with the Thermomix.
There are several variations of gazpacho. This recipe is the traditional one with peppers, tomato, cucumber, and onion. You can also add soaked stale bread when blending; I didn’t do it due to personal taste.
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DON’T MISS THESE RECIPES:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
Ingredients
- 2 cups tomatoes
- 1/2 cup red bell pepper
- 1/3 cup cucumber
- 1/3 cup onion
- 1 clove garlic
- 1 tbsp apple cider vinegar
- 2 pinches salt
- 1 pinch pepper
- 1/4 tsp extra virgin olive oil
- 5 cubes ice
- A few cubes red bell pepper
- A few cubes cucumber
Steps: Gazpacho with or without Thermomix
Place the bell pepper, onion, garlic, and cucumbers in the mixing bowl. Add the tomatoes, vinegar, salt, and pepper.
Blend coarsely for 20 seconds at speed 6.
Now blend again to achieve a smooth consistency for 1 minute and 30 seconds at speed 10.
Add the oil, ice, and chop: Turbo/0.5 seconds for 3 times.
The gazpacho is ready: pour it into bowls. If you prefer a finer consistency, you can strain it with a sieve, or leave it as is like I did.
At this point, add some small pieces of cucumber and bell pepper and serve immediately with croutons.
Place the tomatoes, bell pepper, cucumber, onion, garlic, vinegar, salt, and pepper in the blender jug or a mixer and blend well. Add the oil, ice, and chop again.
The gazpacho is ready. If you prefer a finer consistency, you can strain it with a sieve, or leave it as is like I did.
Pour the gazpacho into bowls and add some small pieces of cucumber and bell pepper. Serve immediately with croutons.
FAQ (Questions and Answers)
How do you store it?
You can store the gazpacho in the refrigerator for 2 days, in an airtight container.
