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Spain / Soup
Gazpacho
Gazpacho is a hearty soup that is served cold, making it a perfect way to cool down and replenish the body on a hot, summer day. This is the classic gazpacho recipe, but there are many other variations. Gazpacho is typically served along with the main course, or afterward. Some Spaniards serve it in a glass, as a beverage to accompany the meal.
Ingredients
- white bread, 50 g; 2–3 day-old; optional; omit for thinner soup2 oz
- tomatoes, 450 g; skinned and quartered1 lb
- green bell peppers, 225 g; seeded and trimmed1/2 lb
- cucumber, peeled and cut in chunks1/2
- garlic1 clove
- mild Spanish onion, mild Spanish variety; chopped1/2
- white or red wine vinegar, or red wine vinegar1 tbsp
- olive oil2 tbsp
- chile pepper, seeds removed; optional1/4
- cilantro, optional
- iced water, 2.4 dl; iced1/3 pt
- sea salt
- black pepper
- ice cubes
- tomato, skinned and diced fine1
- green bell pepper, diced fine1/2
- cucumber, peeled and diced fine1/4
- bread
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 8 steps
If using, tear up the bread, and soak it in water for 30 minutes. Squeeze it dry.
Blend bread, tomatoes, bell peppers, cucumber, garlic, onion, vinegar, olive oil, chiles, cilantro, and water in a blender until roughly chopped. The soup should have texture and discernible vegetable bits, so do not chop too finely.
Pour soup into a large bowl with some ice, and season to taste with salt and pepper.
Dice the bread, and fry it in a little olive oil until brown.
Chop the other vegetables finely.
Serve all garnishes in separate little bowls on the table.
Serve gazpacho chilled.
Allow diners to sprinkle on their own toppings.
