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Gazpacho is a Spanish culinary icon, capturing the essence of summer in a bowl. This chilled tomato soup is as refreshing as it is flavourful, made with fresh vegetables and a touch of olive oil.
Originally from the Andalusian region, Gazpacho is a dish that brings cooling relief in the hot months and offers a taste of Spain’s vibrant and bountiful produce.
What Is Gazpacho?
Gazpacho is a cold, blended soup made primarily with tomatoes, cucumbers, peppers, and bread, all brought together with high quality olive oil and a splash of vinegar.
Served chilled, it’s a refreshing answer to summer heat, and its smooth, velvety texture makes it a pleasure to sip or spoon. The tomatoes provide a rich, tangy base, while the cucumbers and peppers add a crisp, cooling quality.
This dish isn’t just a simple vegetable mix, it’s a carefully balanced blend of flavours, where each ingredient brings something unique to the overall experience. Typically served in small bowls or glasses, Gazpacho is both a meal and an appetizer.
Some like it with a drizzle of extra olive oil or topped with finely chopped vegetables for extra crunch. Either way, it’s a dish that brings out the natural flavours of its ingredients, making it light, satisfying, and full of character.
Ingredients and Taste
The ingredients of Gazpacho are a showcase of Spain’s agricultural richness. Ripe tomatoes are the star, lending their bright acidity and natural sweetness to the dish. Cucumbers bring a refreshing contrast, while green peppers add a mild bitterness that complements the tomatoes.
Garlic and onions provide depth and a bit of bite, and day old bread is used to thicken the soup and give it a creamy consistency. Olive oil is essential, adding richness and a subtle peppery finish, while vinegar, often sherry vinegar, gives the soup a slight tang that brings everything into balance.
The taste of Gazpacho is vibrant and layered. It starts with the tangy freshness of tomatoes, followed by the coolness of cucumbers, and finishes with the smooth, slightly peppery warmth of olive oil.
The vinegar and garlic provide a hint of sharpness, creating a refreshing but deeply flavourful dish that captures the essence of Mediterranean summer.
A Taste of History
Gazpacho’s roots run deep in Spanish history, particularly in Andalusia, where the climate often calls for dishes that provide cooling relief. Originally, Gazpacho wasn’t made with tomatoes, as they were only introduced to Europe in the 16th century.
Earlier versions were simpler, based on stale bread, garlic, olive oil, and vinegar. Over time, tomatoes became central to the recipe, transforming Gazpacho into the rich red soup we know today.
This dish has remained popular across Spain, with variations in different regions. Andalusia, however, holds a special claim to Gazpacho as a part of its culinary heritage. It became a staple for field workers who needed something light yet nourishing to sustain them through the day.
The addition of raw vegetables over time was both a flavour enhancement and a way to enjoy the bounty of local produce.
Gazpacho (Chilled Tomato Soup) Recipe
Serves: 4 people
Ingredients:
- 6 large ripe tomatoes, cored and chopped
- 1 cucumber, peeled, seeded, and chopped
- 1 green bell pepper, seeded and chopped
- 1 small red onion, peeled and chopped
- 2 cloves garlic, minced
- 3 cups cold water
- 1/4 cup extra-virgin olive oil
- 2 tbsp red wine vinegar
- Salt and black pepper to taste
- Fresh basil or parsley for garnish (optional)
Directions
To begin, prepare the vegetables. Core and chop the tomatoes, peel and seed the cucumber, and seed and chop the bell pepper. Place them in a large mixing bowl. This step ensures a smoother blending process later on, resulting in a velvety gazpacho texture.
Add the chopped red onion and minced garlic to the bowl with the tomatoes, cucumber, and bell pepper. This combination of ingredients is essential for the classic Spanish flavour profile and provides the soup with a subtle sweetness and depth.
Pour 3 cups of cold water into the bowl with the vegetables. Using cold water helps maintain the soup’s refreshing quality, which is ideal for hot weather. Stir well to ensure all ingredients are evenly distributed.
Transfer the vegetable mixture to a blender or food processor. Blend until the soup is smooth, or leave a slight texture if preferred. If your blender is small, work in batches to avoid overflow and ensure consistent blending.
Add the extra virgin olive oil and red wine vinegar to the blended mixture. Blend for another 10-15 seconds to fully incorporate the oil and vinegar, giving the gazpacho a balanced and rich flavour. Adjust the amount of vinegar to suit your taste for a sharper or milder acidity.
Season the soup with salt and black pepper to taste, blending briefly to combine. Start with a small amount, then taste and adjust as needed. Remember, gazpacho benefits from resting, which will deepen its flavour.
Pour the blended gazpacho into a large bowl, cover, and refrigerate for at least 2 hours. Chilling allows the flavours to meld beautifully, resulting in a more flavourful and refreshing soup.
Serve the gazpacho chilled in individual bowls. Garnish with fresh basil or parsley for a touch of colour and freshness. For added texture, you can also top with finely chopped cucumber, bell pepper, or a drizzle of olive oil. Serve with crusty bread or Spanish-style croutons for an authentic touch.
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