Classic Gazpacho Recipe

2023-07-11

By Gazpacho Lover

Spanish Cuisine

Soup

Cool off this summer with a refreshing bowl of homemade gazpacho recipe! 

Beating the Heat

A cold soup that is a traditional dish from the Andalusia region of southern Spain. The Andalusia region, specifically the provinces of Seville, Cordoba, and Granada, is known for its hot and dry climate, making refreshing cold soups like gazpacho popular. 

Simple Soup Became a Global Dish

Gazpacho was initially a simple soup made with bread, garlic, water, and olive oil, but over time, it evolved into the dish we know today, with the addition of vegetables like tomatoes, peppers, and cucumber, as well as vinegar for a tangy taste. 

Beyond Veggies

The region is also famous for its agriculture, particularly the production of tomatoes, peppers, and cucumbers, which are all essential ingredients in gazpacho. Some variations of gazpacho even include fruits like watermelon and strawberries. 

Wine Pairing

The acidity of the tomatoes and vinegar in gazpacho pairs well with the crisp acidity of Albariño, while the refreshing cucumber and bell pepper notes complement the wine's citrus and stone fruit flavors.

Beer Pairing

The lightness of the witbier pairs well with the soup's chilled and refreshing qualities, while the spices and herbs used in the beer add complexity and depth to the dish.

This easy summer recipe is perfect for hot days and can be made in under 20 minutes.

Pitfalls on Gazpacho

Getting the right texture: Gazpacho requires a smooth and creamy texture, which can be difficult to achieve. It's important to blend the ingredients until they are completely smooth to avoid any lumps or inconsistencies.

Balancing flavors: Gazpacho is a delicate dish that requires a perfect balance of sweet, tangy, and savory flavors. Achieving this balance can be challenging and requires careful ingredient selection and tasting throughout the preparation process.

 Determining the right amount of acidity: Gazpacho traditionally involves using vinegar or lemon juice to add acidity to the dish. However, determining the right amount can be tricky, as too much can overpower the other flavors and ruin the dish.

 Choosing the right toppings: While gazpacho can be delicious on its own, it is often served with toppings such as croutons, diced vegetables, or herbs. Choosing the right toppings that complement the flavors of the gazpacho can be a challenge.

 Consistency of the ingredients: Gazpacho is primarily made with vegetables, which means their natural moisture levels can vary. This can affect the overall consistency of the dish and require adjustments to the recipe to account for differences in the vegetables used.

Ingredients

• 6 ripe tomatoes

• 1/2 cucumber

• 1/2 red bell pepper

• 1/2 small red onion

• 1 garlic clove

• 1/4 cup olive oil

• 2 tbsp red wine vinegar

• 1 tsp salt

• 1/4 tsp black pepper

• 2 cups water

Instructions

1. Wash and chop the tomatoes, cucumber, red bell pepper, and red onion. Peel and crush the garlic clove.

2. In a blender, combine the chopped vegetables, garlic, olive oil, red wine vinegar, salt, and pepper. Blend on high until smooth.

3. Gradually add water and continue blending until the soup reaches your desired consistency.

4. Taste and adjust seasoning as needed.

5. Chill in the refrigerator for at least 1 hour before serving.

6. Garnish with diced vegetables, croutons, or fresh herbs.

Preparation Time 20 min

Cook Time 0 min

Total time 20 min

Nutrition Facts

Calories: 180

Fat: 14 g

Saturated Fat: 2 g

Carbohydrates: 13 g

Fiber: 3 g

Sugar: 7 g

Protein: 2 g

Regional Ingredients Variations of Gazpacho

Andalusian Gazpacho: Known as the traditional version of Gazpacho, this variation is made with a mix of ripe tomatoes, cucumber, bell pepper, garlic, onion, and bread soaked in water, seasoned with olive oil, sherry vinegar, and salt. It is served cold and usually topped with diced vegetables and croutons.

Extremaduran Gazpacho: This version is called the "white gazpacho" or "ajoblanco", made with blanched almonds, garlic, and bread mixed with olive oil and cold water, then served with grapes and croutons as toppings.

Catalan Gazpacho: This variation is called the "Xató Gazpacho", which includes a mix of roasted peppers, nuts, garlic, tomatoes, and bread, served with romaine lettuce and anchovies as toppings.

Murcian Gazpacho: This variation includes a mix of ripe tomatoes, cucumber, onion, bell pepper, and bread, seasoned with olive oil, sherry vinegar, salt, and a bit of cumin, and is served with diced ham and hard-boiled eggs as toppings, there is another version known as "Watermelon Gazpacho".

Valencian Gazpacho: Known as the "Gazpacho de Requena", this version swaps the tomatoes for red peppers, and includes a mix of bread, garlic, almonds, and olive oil, then served with grapes and bacon as toppings.

Basque Gazpacho: This variation is called the "Piperrada Gazpacho", made with roasted tomatoes, peppers, onions, and garlic, then blended with olive oil and garnished with diced Spanish chorizo and croutons.

Castillian Gazpacho: This version is called the "Salmorejo", made with a mix of ripe tomatoes, bread, garlic, and olive oil, seasoned with sherry vinegar and salt, and served with diced cured ham and boiled eggs as toppings.

Discover the Authentic Flavors of Spanish Cuisine, try our Gazpacho Recipe, tag someone that loves it. #soup #summer #vegetarian #healthy #tomato #cucumber #bellpepper