Gazpacho is a cool, refreshing and flavorful soup that is the perfect starter to any meal on a hot summer day. It also makes the perfect healthy snack.
This cold soup originates in southern Spain, a hot and dry region called Andalusia. This recipe for gazpacho Andaluz is as simple and authentic as it gets, resulting in a silky smooth and delicious cold gazpacho.
You can eat gazpacho from a soup bowl, or drink it from a glass. Either way, it is tasty, refreshing and very healthy, since it is made from nothing but fresh vegetables and a bit of oil and vinegar.
During the hot weather, do what the Spaniards do and make a batch of gazpacho and keep it in a glass pitcher in the refrigerator for whenever you need a cool drink.
- For the Soup:
- 3 pounds very ripe tomatoes (peeled, seeded and coarsely chopped)
- Optional: The insides (not the crusts) of a large, day-old white baguette
- cucumbers (peeled, seeded, coarsely chopped)
- 1 small sweet onion (coarsely chopped)
- 3 cloves garlic, minced
- 1 red bell pepper (or any sweet pepper-- red makes the color more vibrant)
- 1 to 2 tablespoons sherry vinegar (or red-wine vinegar)
- 1/2 cup
- extra-virgin olive oil
- Dash salt (or to taste)
- Dash pepper (or to taste)
- For the Optional Garnishes:
- 1/4 cup cucumber (chopped)
- 1/4 cup red pepper (chopped)
- 1/4 cup green apple (chopped)
- 1/2 cup croutons
- 1/2 cup hard-cooked egg (chopped)
- The easiest way to peel tomatoes is to boil water in a medium saucepan. As soon as the water boils, turn off heat and place the tomatoes in the hot water for 1 minute. Carefully remove hot tomatoes. The skin will rub off easily.
- Soak the bread in a small amount (few tablespoons) of water. Gently remove and squeeze dry.
- Place the tomatoes, bread, cucumbers, onions, garlic, and pepper in a blender. Blend until the mixture is smooth. All the ingredients may not fit at one time, so you may have to fill the blender several times.
- Add the vinegar and pulse until it is completely incorporated.
- Optionally, you can strain the gazpacho at this step. This will give it a smoother texture. Some people prefer their gazpacho slightly chunky-- it's a matter of personal taste.
- Add the extra virgin olive oil little by little, while the blender is running until completely incorporated.
- Once the gazpacho is completely blended, pour it into a large non-metallic bowl. Season with additional vinegar and add salt and pepper to taste. Mix well, cover and refrigerate for at least 1 hour. See the Note, below, for a chilling shortcut.
- Garnish each serving with the chopped vegetables, croutons and egg if desired. Serve the gazpacho chilled.
Note: Place ice and water in a large bowl or pot and place in sink. Put the bowl or glass blender containing gazpacho into the ice water. Stir the gazpacho to ensure it cools evenly.
|Nutritional Guidelines (per serving)|
|Total Fat||21 g|
|Saturated Fat||3 g|
|Unsaturated Fat||14 g|
|Dietary Fiber||5 g|