Gazpacho recipe from Spain: how to make authentic gazpacho
The gazpacho is one of the most traditional recipes of Spain and Andalusia where, traditionally, in the summer it is hot and you need substantial but also fresh foods: gazpacho is just a spectacular example of a simple, quick and tasty recipe that only uses seasonal ingredients.
You should only use ripe tomatoes and not the bottled ones because, since the gazpacho is eaten raw, it has to be tasty and as genuine as possible; tomatoes, cucumbers and peppers make the final recipe really tasty. Onion is optional in the traditional recipe but most of the time you can use it or find it.
Gazpacho: Ingredients for 4 people
1/2 pound of ripe tomatoes
1/2 green pepper
1 clove of garlic
1 dl of olive oil
4 tablespoons white wine vinegar
1 slice of bread
- Blanch the tomatoes and remove the peel then put them in a blender together with the cucumber, the garlic and the pepper.
- Also, add the wet bread in the water.
- Blend until you get a lump-free sauce then add salt and vinegar until you find the right flavor and, if necessary, olive oil.
- Put the gazpacho in a colander to remove any residue, place it in a bowl, cover with cling film to avoid the oxidation of the tomato and put it in the fridge for at least 1 hour.
- Serve your gazpacho in individual portions with croutons, cucumber and pepper.
Preparation time: 15 minutes + cooling time
Result: a fresh and refreshing soup with a unique flavor given by peppers and cucumbers.
Variation: You can add crushed or shredded onion together with the tomato even if the traditional recipe does not include it.
Tip: Once prepared, place the gazpacho in a bowl adding a layer of cling film before closing the bowl with the cap to avoid oxidation of the tomato. It can be kept in the fridge for a couple of days.