Gazpacho recipe

gazpacho recipe

gazpacho recipe

Let’s talk about Gazpacho, the chilled Spanish soup that’s basically a liquid salad but way more fun. Imagine this: it’s a scorching summer day, the sun is melting your ice cream faster than you can eat it, and you’re craving something refreshing. Enter Gazpacho, the superhero of soups, here to save the day (and your sanity). This no-cook wonder is a blend of ripe tomatoes, cucumbers, bell peppers, garlic, and a splash of olive oil and vinegar, all whizzed together into a smooth, tangy, and oh-so-refreshing concoction. It’s like a spa day for your taste buds.

Now, let’s address the elephant in the room: yes, it’s cold soup. I know, I know—cold soup sounds about as appealing as a warm soda. But trust me, Gazpacho is the exception to the rule. It’s the culinary equivalent of jumping into a pool on a hot day—unexpectedly delightful and instantly refreshing. Plus, it’s packed with veggies, so you can totally tell yourself it’s healthy while you sip it straight from the bowl (no judgment here).

Ingredients (Serves 4-6):

  • 2 lbs (1 kg) ripe tomatoes, cored and roughly chopped

  • 1 cucumber, peeled and roughly chopped

  • 1 red bell pepper, seeded and roughly chopped

  • 1 small red onion, roughly chopped

  • 2 garlic cloves, peeled

  • 2 slices stale bread, crusts removed (optional, for thickness)

  • ¼ cup (60ml) extra virgin olive oil

  • 2 tbsp red wine vinegar (or sherry vinegar)

  • 1 cup (240ml) cold water

  • Salt & pepper, to taste

For Garnish:

  • Diced cucumber, bell pepper, tomato, or croutons

Instructions:

1. Blend the Vegetables:

  1. In a blender or food processor, combine tomatoes, cucumber, bell pepper, onion, garlic, and bread (if using). Blend until smooth.

2. Add Liquids & Season:

  1. With the blender running, slowly drizzle in the olive oil and vinegar. Add cold water until you reach your desired consistency.

  2. Season with salt and pepper to taste.

3. Chill:

  1. Transfer the soup to a large bowl or pitcher and refrigerate for at least 2 hours (or overnight) to let the flavors meld.

4. Serve:

  1. Give the Gazpacho a good stir before serving. Pour into bowls or glasses and garnish with diced veggies or croutons.

  2. Drizzle with a little extra olive oil for flair.

Pro Tips:

  • Tomato Hack: Use the ripest, juiciest tomatoes you can find for the best flavor.

  • Bread Swap: If you don’t have stale bread, use a handful of breadcrumbs or skip it for a lighter version.

  • Spice It Up: Add a pinch of cayenne or a dash of hot sauce for a spicy kick.