Gaspacho
spanishSpanish cold soup made of tomatoes, cucumbers, and bell peppers blended and seasoned with olive oil and sherry vinegar.
Main ingredients
Recipe
Ingredients
- 1 kg tomato(es)
- 0.5 yellow bell pepper(s)
- 1 stalk(s) celery
- 1 shallot(s)
- 0.33 cucumber(s)
- salt
- pepper
- basil
- 3 tbsp sherry vinegar
- 8 tbsp olive oil
Instructions
Preparing the ingredients:
- 1Wash the tomatoes, bell pepper, celery, and cucumber.
- 2Cut the tomatoes into quarters, being careful to remove the stem.
- 3Roughly cut the other vegetables into pieces.
Preparing the gazpacho:
- 4Place all the vegetables in a bowl and add the sherry vinegar and olive oil.
- 5Add the basil leaves, season with salt and pepper.
- 6Mix and refrigerate covered for 1 hour.
- 7Pour the vegetables into a blender and blend until smooth.
- 8If the gazpacho is too thick, add a little cold water to reach the desired consistency.
- 9Taste and adjust the seasoning if necessary.
- 10Serve the gazpacho well chilled, with croutons of toasted bread.
About this dish
Gazpacho is a cold soup originating from Andalusia, in southern Spain. Typically enjoyed during the hot months, this refreshing dish is mainly made of blended raw vegetables. The base ingredients are ripe tomatoes, cucumbers, bell peppers, onions, and garlic, all seasoned with olive oil, vinegar, and salt. Once the vegetables are finely blended, the mixture is often strained to obtain a smooth texture. Some add soaked stale bread to give it a thicker consistency. Served well chilled, gazpacho is often garnished with items such as diced vegetables, croutons, or hard-boiled eggs. It stands out for its vivid flavors and its ability to refresh and hydrate. In Spanish cuisine, it is an essential starter, wonderfully symbolizing Mediterranean simplicity combined with an explosion of flavors.
Discover other dishes from cuisine spanish
Ratings and reviews
No reviews yet — be the first to share your thoughts!