We love cold soups in hot summer weather and Gazpacho is always a favorite.
It’s also one of those recipes that people like to play with – adding shrimp, leaving out the garlic or tomatoes, etc.
This is fairly close to a proper Gazpacho recipe given to me by a very proper Spanish friend when we lived in Andorra.
The 2 most important things I learned from Isabella are:
- Gazpacho is always, always, always a puréed soup. The small bits of vegetables are added on top as a garnish.
- Gazpacho should be hot enough from lots of raw garlic that one breaks out into a slight ‘sweat’ when eating it.
I always try to remember the important stuff…..
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Gazpacho de Andaluz
Put all of summer’s bounty into a chilled bowl of Gazpacho
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Category: Soup
- 1/2 green pepper, chopped
- 1/2 red pepper, chopped
- 1/2 medium cucumber, (use about 6″ (15cm), peeled, chopped
- 4 – 5 tomatoes, not peeled, chopped
- 1 red onion, peeled, chopped
- 4 cloves garlic, peeled, chopped
- 1 tsp sherry vinegar
- 1 tbs dry sherry
- 1 cup (225gr) tomato juice
- 2 tbs olive oil drizzled on top
- Remove 1 heaping tbs of the cucumber, onion, both peppers, and 2 tbs of the tomato for garnish.
- Chop a bit more finely to be used for the garnish.
- Put the rest of the vegetables along with the remaining ingredients into a blender and purée until very smooth.
- Taste and add salt, pepper, a bit more vinegar or sherry as desired.
- Serve with the reserved chopped vegetables and olive oil on the side as garnish to be added by each diner.
No cooking required for this classic summer soup. The recipe doubles or triples easily and can be made in advance. It keeps well for 2 – 3 days.
Keywords: gazpacho, chilled soup
My friend’s Gazpacho was thickened with bread crumbs. Mine isn’t, which is why I said it was only ‘fairly’ close.
I’ve tried using bread crumbs, but I’ve never managed to get the consistency right. Now I just leave them out and add an extra tomato.
One can never have too many tomatoes.
In Spain and Andorra, during the summer, one can buy Gazpacho in paper cartons (like a juice or milk carton) everywhere. I did, when we lived there and it was pretty good. It’s so easy to make, though it seemed a waste of packaging.
Our other favorite summer soup is, of course, the French Vichyssoise. Made with potatoes, leeks, and cream, it’s good (okay, wonderful) – but it doesn’t scream summer like Gazpacho.
We have great hope that the rain will stop and we’ll have summer gain tomorrow.