Gazpacho Recipe

(Cold Tomato Soup)

 

Gazpacho recipe...



Internationally and in Spain the word gazpacho is recognized as a cold tomato soup most often referred to as Gazpacho Andaluz.  Such is the popularity of this cold tomato soup that there are thousands of local variants even within family recipes: with or without pepper, onion, bread ....what does not change are the main ingredients tomato, garlic, water, salt, vinegar and olive oil.  Gazpacho is served with or without garnishments (croutons, chopped eggs, cucumber, onion, tomato….).  The possibilities are endless.

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Gazpacho is definitely the most typical dish of the summer in Spain, I will go as far as saying that there is almost no Spanish household in which there is no gazpacho in the fridge this time of the year.

 

Let me show you how our family does it, it might not be the most authentic but this is the way we prefer it…as you make it a few times you too will find the way you like it best, you can add or remove ingredients until you find your personal favorite.

 

spanish-food-recipe-gazpacho

Ingredients (serves 4)

  • 2.2  pounds of tomatoes
  • 1/2 medium green pepper
  • 1 small onion
  • 1 clove of garlic peeled
  • 1/2 Olive oil
  • Cold water (to taste depending how thick you like the soup)
  • Salt to taste
  • Vinegar (preferably wine vinegar and it it is from Jerez even better)

Garnishments

  • Croutons (preferably hearty crunchy bread)
  • Green pepper cut into brunoise (ingredient first julienned and then turn a quarter and diced again)
  • Cucumber cut into brunoise
  • Onion cut into brunoise
  • Chopped hard boiled eggs and anything else your imagination can think of....

Cooking Instructions

Wash vegetables under running water

Remove the seeds and tail of the green pepper, cut off the ends of the cucumbers and tomatoes

Chop the vegetables

Place the vegetables in the food processor and add salt, blend at high speed for a couple of minutes

Lower the speed of the processor to medium and star adding the olive oil, vinegar and cold water till you achieve your preferred consistency

Finish by increasing the food processor speed to high and blend for about another 2 minutes

Refrigerate until ready to eat, remember the colder the better!

Best served in individual bowls, add garnishments to taste.

Tips and Tricks of Gazpacho recipe

Don't be afraid to experiment with both consistency and seasoning it should be to personal taste

If you want your gazpacho to have a thicker consistency, add some bread, previously soaked in water and drained to the soup in the food processor.  This will do the trick!

Sometimes at home we add yogurt instead of bread to make the gazpacho thicker

Add a little bit of Tabasco for a nice kick

If you do not have time to chill the gazpacho make it a little thicker and add ice cubes to chill right away

Remember Gazpacho combines perfectly with any accompaniment, I was once served a gazpacho in Bali, believe it or not, to which they added cilantro and shrimp tempura it was amazingly delicious!


Que Aproveche!

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