Gazpacho…a salad that you drink!

Gazpacho

I still remember Joel’s description of the gazpacho I made for Anna and Vince’s Day at the Spa themed dinner. After his first sip Joel said, “This tastes just like a liquid salad!” He was right, that’s exactly what it tasted like!

Made from fresh raw vegetables, typically with a tomato base, and served cold, Gazpacho is a traditional dish from Andalucía, a southern region of Spain. The contrast of flavors from the chilled tomatoes, onions and cucumbers with the spot on seasonings, Gazpacho is the perfect spring and summer soup.Gazpacho ingredients

Blended and puréed, whether chunky and rustic or smooth and satin-ey, this no cook soup will refresh you during those hot summer days ahead! Served in small bowls or as an appetizer in shot glasses, it may just be one of your favorite “tapas”…it’s no wonder that gazpacho is Spain’s most popular soup! It’s pretty popular in my house, too!

Gazpacho Soup
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Gazpacho


Author Debbie

Ingredients

Garnish:

  • 1/4 cup roma tomato chopped (this amount is taken from the chopped tomatoes below)
  • 1/4 cup English cucumber (this amount is taken from the chopped cucumber below)
  • 1/4 cup fresh corn kernels
  • 2 Tablespoons chopped fresh parsley

Gazpacho:

  • 2 cups cubed crustless rustic bread
  • 1/2 cup water
  • 6 roma tomatoes chopped, divided
  • 1/2 English cucumber peeled and chopped, divided
  • 1 red bell pepper chopped
  • 1/2 large white onion chopped
  • 1/2 cup extra-virgin olive oil
  • 2 Tablespoons dry white wine
  • 2 Tablespoons red wine vinegar or rice vinegar
  • 3 cloves garlic

Instructions

  1. For the garnish, individually place 1/4 cup of the chopped tomatoes, 1/4 cup of the chopped cucumber, the corn kernels and the parsley in separate small bowls. Set aside.

  2. With the cubed bread and 1/2 cup of water combined in a medium bowl, let mixture rest for 10-12 minutes, until majority of the water has absorbed.

  3. Transfer the bread mixture to a large bowl and add the remaining tomatoes, cucumber, chopped red bell pepper and the last 5 ingredients. Stir to combine. 

  4. Place the mixture in bowl of a food processor or blender and purée until smooth.

  5. With a strainer over a large bowl, strain gazpacho. No need to stain if you prefer it slightly chunky.

  6. Cover and refrigerate for 2 1/2 hours until completely chilled. Gazpacho can be prepared 8 hours ahead. Keep covered and refrigerated.

  7. Ladle gazpacho into bowls.

  8. Choosing a little bit of each or your favorites, garnish with your choice of desired reserved vegetables: tomato, cucumber, corn and/or parsley.

  9. Serve well chilled.

Recipe Notes

Gr8 Tip:

IF you have any leftovers, how about this…freeze the gazpacho in ice cube trays and add to your Bloody Marys in the morning! Amazing, right? You’re welcome!

Gr8 Do-Ahead Tip:

Soup can be prepared up to 8 hours ahead of time. Keep refrigerated and serve cold.

 

 

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2 COMMENTS

  1. Claudia Kerns | 7th Jun 16

    Gracias!! Can’t wait to make this one!!

    • Debbie | 13th Jun 16

      This is such a refreshing dish, Lon. You would love to sip it even if from a small glass as an afternoon snack. It keeps for a couple of days, and is Gr8 for a light lunch at work. Thanks for you support!

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