Spain Gazpacho
Hailing from the southern Spanish region of Andalusia, gazpacho is a cold soup made with raw, blended vegetables. It is eaten in Spain and neighboring Portugal during the hot summers for a cool and refreshing meal. It is believed that gazpacho has ancient roots, possibly arriving in Spain and Portugal with the Romans.
Prep Time
15 minutes
+ 30 minutes resting
+ 30 minutes resting
Cook Time
Total Time
45 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 5¼ oz (150 g) stale bread
- 2 lbs (1 kg) tomatoes, peeled, deseeded, and chopped
- 1 green pepper, deseeded
- ¼ red pepper, deseeded
- 1 cucumber, peeled, deseeded, and chopped
- ¼ cup (60 ml) red wine vinegar
- ½ cup (120 ml) olive oil
- 3 garlic cloves
- Salt, to taste
Directions
- Soak the bread in cold water until softened.
- Squeeze dry.
- Purée all vegetables, oil, and vinegar together.
- Add bread, a little at a time, to create a soup-like consistency. Thicken to desired texture.
- Add garlic and salt. Mix well.
- Thin soup with cold water if necessary.
- Chill thoroughly before serving.
Notes
Soup may be garnished with chopped tomato, julienned cucumber, shredded Serrano ham, or sliced hard-boiled egg.
Up to 1 cup (240 ml) olive oil may be added, in which case all the soaked bread should be used.
A pinch of cumin or tarragon may be added.
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