Gazpacho (Spain)
Gazpacho is a refreshing cold soup that originated in the Andalusian region of Spain. Traditionally made with fresh vegetables and served chilled, this dish is a perfect representation of summer cuisine, capturing the essence of ripe, juicy tomatoes and other garden-fresh ingredients.
With its vibrant colors and bold flavors, gazpacho is not just a meal; it’s a celebration of the season’s bounty. While the classic recipe features tomatoes as the main ingredient, variations abound, allowing cooks to experiment with different vegetables and herbs.
This recipe guides you through preparing a traditional gazpacho, ensuring you capture its authentic taste and spirit.
Ingredients
For the Gazpacho:
- 6 ripe tomatoes (about 2 lbs, cored and chopped)
- 1 medium cucumber (peeled, seeded, and chopped)
- 1 bell pepper (red or green, seeded and chopped)
- 1 small red onion (chopped)
- 2 cloves garlic (minced)
- 3 cups tomato juice (or vegetable broth for a lighter version)
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar (or sherry vinegar)
- Salt and pepper (to taste)
- Fresh herbs (such as basil or parsley, for garnish)
For the Garnish (optional):
- Diced cucumber
- Diced bell pepper
- Chopped red onion
- Croutons
- Drizzle of olive oil
How to Make
Prepare the Vegetables:
Start by preparing all your vegetables. Wash the tomatoes, cucumber, bell pepper, and onion thoroughly. Core and chop the tomatoes, and peel and chop the cucumber and bell pepper. Mince the garlic and set everything aside.
Blend the Base:
In a blender or food processor, combine the chopped tomatoes, cucumber, bell pepper, red onion, and minced garlic. Blend until the mixture is smooth, or leave it slightly chunky, depending on your preference. If you like a very smooth texture, you can strain the mixture through a fine sieve to remove the pulp.
Add Liquids and Seasonings:
Once the vegetables are blended, add the tomato juice (or vegetable broth) to the mixture. Next, drizzle in the olive oil and vinegar. Season with salt and pepper to taste. Blend again briefly to combine all the flavors.
Chill the Soup:
Transfer the gazpacho to a large bowl or airtight container and refrigerate for at least 2 hours, preferably longer. Chilling allows the flavors to meld and develop, creating a more harmonious taste.
Prepare Garnishes:
While the gazpacho is chilling, prepare any desired garnishes. Dice extra cucumber, bell pepper, and onion, and set aside. You can also prepare croutons by toasting bread cubes in olive oil until golden and crispy.
Serve:
Once chilled, give the gazpacho a good stir. Taste and adjust the seasoning if needed. Serve in bowls, garnished with the diced vegetables, croutons, and a drizzle of olive oil. You can also sprinkle fresh herbs on top for an added burst of flavor.
Chef’s Note
Ingredient Quality: The key to a delicious gazpacho lies in using the freshest and ripest ingredients. During peak tomato season, vine-ripened tomatoes will give you the best flavor. Similarly, choose firm, unblemished cucumbers and bell peppers for added crunch and freshness.
Variations: Gazpacho can be adapted to suit your taste. You can experiment by adding fruits like watermelon or peaches for a sweeter profile, or introduce ingredients like jalapeños for a spicy kick. Other vegetables such as zucchini or carrots can also be blended in for additional flavors and textures.
Serving Temperature: While gazpacho is traditionally served cold, some people enjoy it at room temperature. If you prefer it less chilled, simply let it sit at room temperature for about 30 minutes before serving.
Make Ahead: Gazpacho is an excellent dish for meal prep. You can make it a day or two in advance, as the flavors continue to improve over time. Just remember to give it a good stir before serving and adjust the seasoning if needed.
Nutritional Information (per serving, approx. 1 cup)
- Calories: 90
- Protein: 2g
- Fat: 5g
- Carbohydrates: 11g
- Fiber: 2g
- Sodium: 300mg (varies based on added salt and tomato juice)
- Calcium: 40mg
- Iron: 1mg
Gazpacho is not only a refreshing dish but also packed with nutrients. The tomatoes provide vitamin C and lycopene, an antioxidant linked to various health benefits. Cucumbers add hydration and fiber, while olive oil contributes healthy fats. This soup is low in calories, making it an excellent choice for light meals or appetizers.
Conclusion
Gazpacho is a quintessential summer dish that brings a taste of the Mediterranean to your table. Its vibrant colors and refreshing flavors make it perfect for hot weather, family gatherings, or even as a light starter for a dinner party.
By following this recipe, you can create a classic gazpacho that showcases the best of seasonal produce. Whether enjoyed as a solo dish or paired with crusty bread, this cold soup is sure to impress your guests and leave them craving more. Embrace the simplicity and deliciousness of gazpacho and savor each spoonful of this delightful Spanish classic!