Gazpacho is a combination of soup and salad into one dish. It’s a cold soup filled with salad ingredients… tomato, pepper, cucumber, olive oil, vinegar, etc. So simple to do and so easy to throw down your throat this summer!
The dish can be served as a main meal, appetizer or as a tapa. Without saying… it’s a perfect light meal for a hot summer day. This is the authentic, traditional Gazpacho, but there is quite a few different versions in Spain, for example; the “Salmorejo”, which contains eggs and cured ham or the Ajo blanco which is a white gazpacho, the oldest of cold soups of Spain, is an almond, grape and vinegar soup… There is also the new generation of Gazpacho; like watermelon or strawberry gazpacho or even the seafood version, etc.
This soup originated from the south of Spain, Andalousia. Although well spread and popular around Spain, each region have there little variations. Gazpacho was originally made in a mortar with a special technique that prevented the soup from making bubbles, or foam; like it does with the blender. I am a lazy cook so I’ll do it the easy way…
For this recipe, you’ll need an old dry white bread, really hard and dry. This will prevent the soup from separating while resting, but many omit it, so you decide. Also you’ll need to find tasty, dark red, a bit too ripe tomatoes. This way you’ll get a red gazpacho, if your tomatoes aren’t soft and red enough your gazpacho will result in an light orange color. Still tasty though… Also if you tomatoes are acidic, you’ll have to add a little sugar to the soup to balance the acidity of your soup. Last detail is, if your tomatoes are not containing much water, they will leave your soup too thick, so you can always add a little water to the soup, you’ll see if it’s too thick for your taste, simply add little water.
For the sake of showing the tapas version of gazpacho, I did a cucumber mousse and a parsley olive oil to add to the gazpacho tapas shooters. If you have a siphon at home, simply add cream and the filtered juice of a cucumber, some salt. Leave the siphon in the fridge a few hours, shake and voilà! You’ll have that great extra cucumber freshness to the tapa. For the parley oil, simply blend flat leaf parsley into olive oil. This upgraded Tapa will impress your crowd for sure.
Let’s get that tradition going!
Makes 3-4 soup, 8 tapas
- 65g (1 big slice) of dry white bread (with crust)(If not hard enough… lightly toast it)
- 1 kg of ripe tomatoes
- 1/2 a bell pepper
- 75g of cucumber (1/4 of a long english cucumber)
- 1/4 of onion, soft white kind
- 1-2 garlic clove (depending how much you like garlic)
- 60 ml extra-virgin olive oil
- 30 ml of sherry vinegar or white wine vinegar
- salt, pepper
- Peel the cucumber piece
- Keep some little cubes of garnitions (pepper, cucumber) for the final topping *optional
- Add all the ingredients to a blender and blend really good, add slowly the olive oil and vinegar, salt and pepper
- If too thick add a little extra water
- Pass the mix through a sieve, taste to check for acidity level (add 1 tsp of sugar if too acidic)
- Let cool in the fridge a few hours (minimum 3)
- Serve with the toppings from step 2
Serve in a terracotta pitcher on the table, to keep it cool and serve as tapas, soup, or main meal. Also could serve an extra cucumber foam for an extra freshness. Enjoy those hot summer days!