Gazpacho soup recipe

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Gazpacho is a Spanish cold soup made of raw pounded vegetables.  This soup originated in the Spanish region of Andalusia. The original gazpacho was made by pounding bread, water, vinegar, garlic and olive oil. Tomatoes were added among the ingredients only at 19th century. Since there, the gazpacho was spread worldwide. Today there are many versions of gazpacho recipes including different ingredients, such as avocado, mint, grape, mango and even watermelon etc. Everything depends just from chef creativity.

My gazpacho recipe is traditional more or less. The difference is that I don’t use bread and replace water with tomato juice. If you want, you could add bread to the main ingredients, before shaking everything in a blender. You only have to soak over bread with water before adding to the blender. Tomato juice could be replaced with water as well. And if you’ll add ice into a blender instead water, you may serve gazpacho immediately.

Gazpacho video

Ingredients:

For gazpacho:

• 5 medium sized tomatoes
• 2 medium sized bell pepper, trimmed and deseeded
• 1 big onion, peeled and cut into big pieces
• 2-3 cloves garlic, peeled
• 2 medium sized cucumbers, peeled and cut into big pieces
• 1-2 jalapenos, trimmed and deseeded
• 4 cups tomato juice or cold water
• 3-4 tablespoons Extra Virgin olive oil
• 3 tablespoons wine vinegar
• Salt and ground black pepper to taste

For serving (optionally):

• 3 slices of bread, diced
• 4 tablespoons Extra Virgin olive oil
• 1 cucumber, peeled and finely diced
• 1 medium onion, peeled and finely diced
• 1 bell pepper, trimmed, deseeded and finely diced
• Parsley and basil leaves, handful of each
• 1 teaspoon fresh or dried thyme
• Half lemon juice
• Salt and ground black pepper to taste

Let’s get started!!!

1. Make two cross cut on the tomatoes, place them into a saucepan and pour with hot boiled water. In 10-15 minutes place tomatoes into a bowl with iced water for 1-2 minutes. Then peel, core and cut tomatoes into big pieces. Place tomatoes into a large deep saucepan.
2. Cut bell pepper into big pieces and add to the tomatoes. Into the same saucepan put onion, garlic, cucumbers and jalapenos. Pour vinegar and olive oil, 2 tablespoons of each. Mix well and leave a vegetable mix to marinate for about 10-15 minutes at the room temperature. Use blender or food processor to puree all vegetables until smooth. Pour tomato juice, wine vinegar and olive oil. Add salt and ground black pepper to taste. Thoroughly mix and chill in the fridge about 2-3 hours or better overnight.
3. Meanwhile let’s make croutons. Mix diced bread with thyme, drizzle with a bit of olive oil and fry on a dry pan until evenly golden. Place basil and parsley leaves into a blender. Add garlic, olive oil, lemon juice, ground black pepper and salt. Shake well until smooth and place into a sauce boat. Put croutons and diced cucumbers, bell pepper and onion into the small plates or bowls.
4. Serve gazpacho chilled. Pour with sauce and add croutons and diced vegetables to taste Or just pour gazpacho into glasses, drizzle with olive oil and perfect refreshing drink is ready.

Bon appétit!!!

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