The classic gazpacho recipe - a refreshing soup made from simple ingredients

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2024-01-13 00:26

You don't even have to stand at the stove. A blender and refrigerator will do all the work.

Gazpacho is a traditional Spanish tomato soup. It is served cold, making it ideal for lunch or dinner on a hot day.

What do you need

• 150 g white bread;
• 1 green bell pepper;
• 1 medium cucumber;
• 2 cloves of garlic;
• 1 red onion - optional;
• 1 kg of ripe tomatoes;
• salt to taste;
• 1½ tablespoon sherry vinegar;
• 80 ml of olive oil.

The bread is added to the gazpacho for thickening. Baking, oddly enough, should be stale.

Sherry vinegar gives the soup a special flavor. But if you do not have such vinegar, replace it with red wine. Sometimes lemon juice is used instead, but then the dish acquires a more pronounced sourness.

How to make gazpacho

Break the bread into several pieces. Pour a little warm water over them and let sit while you prepare the rest of the ingredients.

Peel the seeds from the pepper and the skin from the cucumber. Chop the pepper, cucumber, garlic and onion into large cubes.

If the skin of the tomatoes is thin, it is not necessary to remove it. Just cut out the place where the stalk is attached. But if you come across vegetables with thick skin, it is better to remove it.

To do this, make cross-shaped cuts on the tomatoes opposite the place where the stalk was.

Keep vegetables in boiling water for 20-30 seconds or a little longer - it all depends on the thickness of the skin. If the skin at the incision is easily pushed back, you can remove the tomatoes.

Transfer them to a bowl of ice water, cool completely and clean.

Peeled or unpeeled tomatoes should be cut into large pieces.

Place all vegetables in a deep saucepan. Add salt, vinegar, olive oil and soaked bread. Grind the mass with a blender until smooth.

Then pass the mass through a sieve or colander with fine holes. This will make the soup even more homogeneous.

How to serve gazpacho

Place the pot of soup in the refrigerator for at least a couple of hours. During this time, the gazpacho will cool down to the desired temperature.

Pour the soup into bowls or deep glasses. Garnish the gazpacho with finely chopped vegetables such as peppers, onions or cucumbers, croutons, herbs, or olive oil.