Easy Gazpacho – Spanish Liquid Gold

This Easy Gazpacho, which by the way is originally from Andalucia area of Spain and  is best enjoyed cold, especially in the scorching Spanish Sunshine. It’s nice at anytime of the summer but as summer progresses, so does the taste of the Gazpacho because the tomatoes are ripening, giving a sweeter, more depth of flavour and an all together  better experience. For those who don’t know, gazpacho, is a cold soup made of raw, blended vegetables  and although it originated in the southern regions of the Iberian peninsula, especially Andalucia, it has spread into many other areas of Spain. Gazpacho is not only enjoyed in Spain, it’s also a great favourite in Portugal too, particularly during hot summers, as it is refreshing and cool.

PLEASE NOTE: You can now adjust the number of servings on the recipe below.

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5 from 2 votes

Tomato Gazpacho

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PLEASE NOTE: You can now adjust the number of servings on the recipe below. or on the Print Menu option.

4 servings

Cook ModePrevent your screen from going dark

Prep Time40 minutes mins

Course: Appetizer

Cuisine: Mediterranean

Calories per Serving 267

Author: :Mr.Paul

Ingredients

• 900 g tomatoes must be ripe, quartered
• 2 cucumbers peeled and chopped
• ½ redl pepper chopped
• 1 clove garlic roughly chopped
• 2 tbsp. red wine or sherry vinegar
• 120 ml water
• 80 ml olive oil extra-virgin, plus more for garnish
• salt to taste
• black pepper Freshly ground , to taste
• 2 slices bread cubed
• 2 tbsp. basil thinly sliced

DISCLAIMER

I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.

Instructions

Prepare the ingredients.

• Quarter the tomatoes and remove the stem in the top. Break the bread into large chunks. Peel and roughly chop the cucumber, shallots, and the garlic. Roughly chop or measure any extra ingredients being added. Set aside some of these vegetables for garnishing the finished gazpacho.
• Combine the tomatoes and bread.
• Put all the bread into the bowl of a food processor or blender. Squeeze the tomato quarters over the bread then add them to the bowl. Let this sit for about 20 minutes to give the bread time to absorb the tomato juices and soften.

Make the gazpacho.

• Pulse the tomatoes and bread in a blender until they form a rough porridge like consistency. Add the cucumber, shallots, garlic, vinegar, and a half teaspoon of salt. If you are using any other extra ingredients, add them in this stage. Now blitz continuously until all the ingredients are liquefied. If you use a food processor it give you a gazpacho with more texture; however, a blender or immersion blender will make the gazpacho much smoother.
• Blend in the olive oil.
• With the machine running, slowly add in the olive oil in a gentle stream, this helps it emulsify more evenly into the soup.
• Taste and adjust the seasoning.
• At this stage you should taste the soup and if necessary add more salt or vinegar to your taste. If you'd like your gazpacho a little thinner, then simply blend in a little water.

Chill the soup.

• Transfer the soup to a lidded container and refrigerate until chilled. Like most soups, etc. gazpacho often tastes better the second day after the flavours have had time to get to know each other. Serve the soup garnished with reserved vegetables.

Have you tried this recipe?Please leave a comment below, or If you have any other questions or problems Leave me a message HERE

You can also make my real Tomato Soup and serve that cold too.

Category: Cuisine, Mediterranean, Recipes, Soups, Salads, Side Dishes & Sauces, Starters, Vegetarian,, Vegan & Free From