Make this Spanish summer classic gazpacho recipe in under 30 minutes. Then chill and enjoy.
Gazpacho is one of the most famous Spanish summer recipes. It is eaten all over the country but originated in Andalucia. Once tasted it is hard not to be seduced by the succulent and refreshing flavours of this classic dish.
Traditionally, the dish was hand-blended in a large pestle and mortar, but today, it can be made quickly using a food blender. There are a few variations on the Gazpacho recipe but the fundamental ingredients remain the same.
The simplest but best gazpacho recipe
This gazpacho recipe does not use cucumber or onion. Instead, it allows the flavour of the freshest ripe tomatoes to take centre stage. This gazpacho dish benefits from the ‘less is more’ approach. The use of Sherry vinegar and the optional pinch of cumin lifts the dish to a luxurious level. Just wait until you try it.
Other gazpacho dishes
Gazpacho should not be confused with Gazpachos Manchegos which is a completely different dish. If you order the latter expecting cold soup, you will surprised to be served a hot rabbit and mushroom stew! In Malaga, the traditional fisherman’s dish known as Gazpachuelo is a hot soup containing fish stock, garlic and olive oil.
Gazpacho is the perfect summer dish and is usually be served with crusty bread.
If you love gazpacho, you should try Ajo Blanco, Spain’s other cold soup classic.
Best Ever 30-Minute Gazpacho Recipe
Ingredients
- 1 kg fresh vine tomatoes, chopped
- 2 garlic cloves, sliced
- 1 red pepper, chopped
- 50g white bread
- 2 tablespoons sherry vinegar
- 1 teaspoon salt
- 100ml extra virgin olive oil
Instructions
- Place the tomatoes, garlic, pepper, bread, vinegar and salt in a food processor.
- Blend together while adding the oil slowly until smooth.
- Pass through a strainer, pressing with the back of a large spoon to extract as much liquid as possible.
- Discard the bits of skin etc.
- Chill in the fridge for at least 2 hours.
- Thin with cold water if necessary.
Notes
Add the tomato vine to the jug while chilling to add extra flavour.
Serve in a bowl with garnish of your choice (ham, tuna, boiled egg, chopped cucumber, chopped pepper etc.) or as a drink in a glass.
Add half a teaspoon of ground cumin for some spicy depth.
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 194Total Fat 16gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 13gCholesterol 0mgSodium 403mgCarbohydrates 12gFiber 2gSugar 6gProtein 2g
Content presented on this site is intended for general informational purposes only. Visitors should not use this as a substitute for professional advice. Ibericocina are not registered nutritionists or dieticians.
Image: Tamorlan
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