Gazpacho is a traditional Spanish cold soup that is perfect for a hot summer day. This refreshing soup is made with fresh vegetables and is vegan-friendly. It’s perfect as a light lunch or as an appetizer to a larger meal. Plus, it’s incredibly easy to make!
Ingredients
- 1 kg ripe tomatoes
- 1 green bell pepper
- 1 cucumber
- 1 small onion
- 1 garlic clove
- 3 tbsp olive oil
- 2 tbsp sherry vinegar
- Salt and black pepper to taste
- Water as needed
Instructions
- Cut the tomatoes, bell pepper, cucumber, and onion into chunks and place them in a blender.
- Add the garlic, olive oil, sherry vinegar, salt, and black pepper to the blender.
- Blend the ingredients until smooth, adding water as needed to reach your desired consistency.
- Taste and adjust the seasoning as needed.
- Chill the gazpacho in the refrigerator for at least 30 minutes before serving.
- Serve the gazpacho cold, garnished with a drizzle of olive oil and a slice of bread.
To make this gazpacho, you’ll need ripe tomatoes, a green bell pepper, a cucumber, a small onion, and a garlic clove. You’ll also need some olive oil, sherry vinegar, salt, black pepper, and water.
Start by cutting the vegetables into chunks and placing them in a blender. Add the garlic, olive oil, sherry vinegar, salt, and black pepper to the blender. Blend the ingredients until smooth, adding water as needed to reach your desired consistency. Taste and adjust the seasoning as needed.
Chill the gazpacho in the refrigerator for at least 30 minutes before serving. This will help the flavors to meld together and make the soup even more refreshing.
When you’re ready to serve, garnish the gazpacho with a drizzle of olive oil and a slice of bread. Enjoy!
Variations
- Watermelon Gazpacho: Replace some or all of the tomatoes with watermelon for a sweet and refreshing twist on this classic recipe.
- Avocado Gazpacho: Add an avocado to the blender for a creamy and indulgent version of gazpacho.
- Spicy Gazpacho: Add a jalapeno pepper to the blender for a spicy kick.
- Gazpacho Salad: Skip the blending step and chop the vegetables into small pieces for a refreshing summer salad.
Gazpacho is a versatile recipe that can be customized to suit your tastes. Don’t be afraid to experiment with different ingredients and flavors!
Conclusion
Gazpacho is a refreshing and easy-to-make soup that is perfect for a hot summer day. This vegan-friendly recipe is made with fresh vegetables and can be customized to suit your tastes. Whether you’re looking for a light lunch or an appetizer to a larger meal, gazpacho is sure to impress. Give this recipe a try and let us know what you think!
FAQ
What is Gazpacho?
Gazpacho is a cold soup made with raw vegetables, bread, olive oil, vinegar, and water. It originated in Spain and is now popular all over the world.
Can I make Gazpacho ahead of time?
Yes, you can make Gazpacho ahead of time. In fact, it’s best to let it chill in the refrigerator for a few hours before serving to allow the flavors to meld together.
What vegetables are typically used in Gazpacho?
The traditional vegetables used in Gazpacho are tomatoes, cucumbers, bell peppers, onions, and garlic. However, you can experiment with different vegetables to make it your own.
Do I have to use bread in Gazpacho?
Yes, bread is an essential ingredient in Gazpacho. It helps to thicken the soup and give it a creamy texture.
Can I use canned tomatoes instead of fresh tomatoes?
Yes, you can use canned tomatoes instead of fresh tomatoes. Just make sure to drain them before adding them to the soup.
Can I make Gazpacho without a blender?
No, a blender is necessary to make Gazpacho. It helps to puree the vegetables and bread into a smooth soup.
What can I serve with Gazpacho?
Gazpacho is typically served as a light lunch or appetizer. It pairs well with crusty bread, grilled shrimp, or a simple salad.
Can I freeze Gazpacho?
No, Gazpacho does not freeze well. The texture and flavor will be affected by freezing and thawing.
How long will Gazpacho last in the refrigerator?
Gazpacho will last for up to 3 days in the refrigerator. Make sure to store it in an airtight container.
