Gazpacho
“Andalusian chilled raw tomato soup blended with cucumber, pepper, garlic, olive oil, and vinegar.”
Tomato
Cucumber
Garlic
Olive Oil
Bread
OnionWhere it comes from
Gazpacho is a refreshing cold soup hailing from the Andalusian region of Spain, traditionally enjoyed during hot summer months. It serves as a vibrant celebration of local produce, combining tomatoes, peppers, and cucumbers into a revitalizing blend. Interestingly, its roots can be traced back to ancient Roman times when it was made with bread and vinegar, showcasing its long culinary history.
On the Palate
How it's made
4 steps · Show ↓12 min active · 60 min waiting
How it's made
4 steps · Show ↓- 15 min
Roughly chop the tomatoes, cucumber, onion, and garlic. Combine them with chunks of bread in a large bowl. Add a generous drizzle of olive oil and a splash of vinegar.
- 25 min
Blend the mixture until smooth, adding water gradually to reach your desired consistency. The soup should be velvety, with no chunks remaining.
- 32 min
Taste and adjust the seasoning with salt and additional vinegar if needed. The flavor should be bright and tangy, with a hint of garlic.
- 40 min
Chill the gazpacho in the refrigerator for at least an hour before serving. It should be served cold, refreshing on a hot day.
Watch outMake sure the soup is well-chilled before serving; otherwise, it won't have the refreshing effect typical of gazpacho.
