Indulge in the refreshing flavours of Gazpacho, a beloved traditional Spanish cold soup that brims with an array of crisp and delectable vegetables, perfect for beating the heat on a scorching summer day.
This simple and delicious Cold Spanish Soup or Tomato Gazpacho recipe will be a hit at your summer gatherings. The combination of fresh ingredients and a chilled serving makes it a refreshing choice for hot days. Don’t forget to experiment with different garnishments and enjoy the delightful flavours of this chilled summer soup.
Get ready for a tasty tidbit from southern Spain, Andalusia! Gazpacho, a refreshing cold soup, has become a staple on menus throughout Spain, with each region adding its own twist. Traditionally made in a mortar to avoid bubbles and foam, nowadays, we can use a blender to whip up a quick and delicious batch. Embrace the flavours of gazpacho and let it transport you to the sunny streets of Andalusia, where innovation and culinary expertise reign supreme.
Types of Gazpachos
The dish can be served as both an appetizer and a tapa. It embodies the essence of traditional Gazpacho, although Spain offers a variety of versions. For instance, there’s the “Salmorejo,” which incorporates eggs and cured ham, and the Ajo Blanco, an ancient white gazpacho recipe predating the introduction of tomatoes from the New World. Ajo Blanco consists of almond milk, olive oil, vinegar, and occasionally grapes. In addition to these classics, there are contemporary adaptations of Gazpacho, such as refreshing cucumber-mint, and variations featuring watermelon, strawberry and even seafood.
Listen up, aspiring gazpacho enthusiasts! You’ll need sturdy, dried white bread to whip up this delightful recipe. This magical ingredient will keep your soup from separating while it rests, although some daredevils omit it altogether. Now, let’s talk tomatoes. Hunt down those tasty, dark red beauties just a tad overripe. They’re the key to achieving that vibrant red gazpacho. However, fear not if your tomatoes aren’t quite soft and ripe enough! Your gazpacho might take on a gentle orange hue, but it will still tantalize those taste buds.
However, be mindful of tomato acidity. Should you opt for tangy tomatoes, a sprinkle of sugar will help restore balance to the soup’s flavours. Here’s another nifty tip: if your tomatoes are lacking in the hydration department, your gazpacho might be too thick. In that case, you can ditch the dry bread or add a splash of water to achieve the desired consistency. Ah, thickness preferences! Some prefer a velvety, more unctuous texture for a delightful appetizer, while others crave a more liquid base for their soup. If you serve it in a bowl, consider offering cucumber cubes, peppers, and croutons on the side for an added crunch.
A Fun Tapa Variation
Attention, tapas enthusiasts! Here’s a fabulous twist for your gazpacho experience: the tapas version! Brace yourselves for the cucumber mousse and parsley olive oil that will take your gazpacho shooters to the next level. If you possess a siphon in your culinary arsenal, here’s the plan: combine cream, the filtered juice of a whole cucumber, and a dash of salt, and load it all up in the siphon. Allow it to chill in the fridge for a few hours, shake it well, and ta-da! You now have a delightful cucumber mousse to crown your tapa creation with an extra burst of cucumber freshness.
Let’s not forget about the parsley oil! Blend some flat-leaf parsley with olive oil, and voilà! Drizzle this vibrant concoction over your gazpacho shooters for a herbaceous elegance. The beauty of this tapa lies in its versatility—it can be served in glasses of any size, making it the perfect refreshment to dazzle your guests at a summertime soirée.
Usually, Gazpacho last 3 to 4 days in the fridge. If you have a big batch, you can freeze it; although the texture will not be the same, repass it in the blender, and you’ll get a decent gazpacho.
Other Fun Summer Soups
Gazpacho (Cold Spanish Soup)
- 1 k tomatoes (ripe)
- 1 slice dry white bread (cut off the crust (or toast a bread))
- 1/2 red bell pepper
- 75 g cucumber (1/3 English cucumber)
- 1/4 onion
- 2 garlic cloves
- 60 ml extra-virgin olive oil
- 20 ml sherry vinegar
- salt and pepper
- Peel the cucumber.
- Keep some cubes (pepper, cucumber) for the final topping *optional
- Add all the ingredients to a blender and make a purée, 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 for a minimum of two hours before serving.