Gazpacho - Cold Soup

Gazpacho - Authentic Spanish Cold Soup Recipe | Vegetarian Delight

Region / culture: Spain | Preparation time: 20 minutes | Cooking time: 0 minutes | Servings: 6 |

Vegetarian diet

Introduction

Gazpacho is a traditional Spanish cold soup that is perfect for hot summer days. This refreshing dish is made with fresh vegetables and bread, blended together to create a delicious and healthy meal.

History

Gazpacho originated in the Andalusian region of Spain, where it was traditionally made by farmers as a way to use up stale bread and ripe vegetables. Over time, the recipe has evolved to include a variety of ingredients, but the basic concept of a cold, blended soup has remained the same.

Ingredients

2 lb (907 g) Large Red, Ripe (and fragrant) tomatoes
1 large cucumber, peeled
Half loaf day old French baguette (bread crumbs also work)
1 large green bell pepper (Italian green peppers are also perfect)
1 cup Extra Virgin olive oil
6 spring onions
1 clove garlic
3 tbsp white wine vinegar
1 tsp paprika (spicy or sweet)
salt and pepper to taste
1.5 qt (1.42 liter) water

How to prepare

Chop the bread into small pieces and soak them in 1 cup of water.
Dice all the vegetables and place them in a large bowl.
Add the soaked bread and olive oil, and stir.
Pour three tablespoons of white wine vinegar, paprika, 1.5 qt (1.42 liter) of water, and salt to taste into the bowl.
Transfer all the contents of the bowl, along with one quart of water, to the blender. Blend for a few seconds until you achieve the desired thickness. For a thicker Gazpacho, use less water.
Return the blended Gazpacho to the bowl and chill it for at least one hour before serving. Alternatively, you can add ice cubes.
You can garnish the refreshing cold soup with avocado cubes and diced peppers.

Variations

Add a splash of hot sauce for a spicy kick
Use yellow or orange tomatoes for a different flavor
Garnish with fresh herbs such as basil or cilantro

Cooking Tips & Tricks

Use ripe, fragrant tomatoes for the best flavor

- Soak the bread in water before adding it to the soup to help thicken the mixture

- Chill the Gazpacho for at least one hour before serving to allow the flavors to meld together

Serving Suggestions

Serve Gazpacho with a side of crusty bread or a fresh salad for a complete meal.

Cooking Techniques

Blending the ingredients together creates a smooth and creamy texture for the Gazpacho.

Ingredient Substitutions

Use gluten-free bread for a gluten-free version of Gazpacho

- Substitute red wine vinegar for white wine vinegar for a different flavor

Make Ahead Tips

Gazpacho can be made ahead of time and stored in the refrigerator for up to 2 days.

Presentation Ideas

Serve Gazpacho in chilled bowls or glasses for an elegant presentation.

Pairing Recommendations

Gazpacho pairs well with grilled meats, seafood, or a cheese platter.

Storage and Reheating Instructions

Store leftover Gazpacho in an airtight container in the refrigerator. Serve chilled.

Nutrition Information

Calories per serving

Each serving of Gazpacho contains approximately 250 calories.

Carbohydrates

Each serving of Gazpacho contains approximately 25 grams of carbohydrates.

Fats

Each serving of Gazpacho contains approximately 14 grams of fat.

Proteins

Each serving of Gazpacho contains approximately 3 grams of protein.

Vitamins and minerals

Gazpacho is a rich source of vitamins A and C, as well as potassium and fiber.

Alergens

Gazpacho contains gluten from the bread, and may also contain allergens from other ingredients such as peppers and garlic.

Summary

Gazpacho is a healthy and delicious cold soup that is low in calories and high in vitamins and minerals.

Summary

Gazpacho is a delicious and healthy cold soup that is perfect for summer. With fresh vegetables and bread, this dish is a refreshing and satisfying meal.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Gazpacho - a refreshing and delicious cold soup that has become a favorite in my family. It was many years ago when I was visiting a small village in Spain, where the locals were known for their culinary skills and love for fresh ingredients.

As I wandered through the bustling market, my senses were overwhelmed with the sights and smells of vibrant fruits and vegetables. The sun was shining brightly, and I could feel the warmth on my skin as I meandered through the stalls. I was drawn to a stand where a kind old woman was selling an array of colorful tomatoes, cucumbers, bell peppers, and onions.

I struck up a conversation with her, and she shared with me the secret to making Gazpacho - a traditional Spanish dish that is perfect for hot summer days. She explained that the key to a good Gazpacho is using the freshest and ripest ingredients possible, as well as letting the flavors meld together in the refrigerator for at least a few hours before serving.

I watched intently as she selected the perfect tomatoes, firm cucumbers, and sweet bell peppers. She then proceeded to chop them up into small pieces and blend them together with garlic, olive oil, vinegar, and a touch of salt and pepper. The aroma that filled the air was heavenly, and I couldn't wait to taste the final product.

After letting the Gazpacho chill in the refrigerator for a few hours, the old woman ladled it into bowls and handed me a spoon. I took my first bite and was instantly transported to a world of fresh and vibrant flavors. The soup was cool and refreshing, with a hint of sweetness from the ripe tomatoes and a slight tang from the vinegar.

I thanked the old woman profusely for sharing her recipe with me and vowed to make Gazpacho for my own family back home. When I returned, I wasted no time in gathering the ingredients and recreating the dish in my own kitchen. My family was skeptical at first - cold soup? But one taste was all it took for them to be hooked.

Over the years, I have continued to make Gazpacho for family gatherings, potlucks, and summer picnics. Each time, I am reminded of that sunny day in Spain and the kind old woman who introduced me to this delicious dish. I have tweaked the recipe slightly, adding my own twist with fresh herbs or a dash of hot sauce, but the basic ingredients and method remain the same.

My grandchildren now request Gazpacho whenever they come to visit, and I am more than happy to oblige. I love watching their faces light up as they take their first spoonful, just as mine did all those years ago. The tradition of making Gazpacho has become a cherished part of our family, a reminder of the power of food to bring people together and create lasting memories.

As I sit here reminiscing about that fateful day in Spain, I am filled with gratitude for the kind old woman who shared her recipe with me. I may never see her again, but her legacy lives on in every bowl of Gazpacho that I make. And for that, I am truly thankful.