If you wonder what to cook when it is super hot outside and you don’t want to feel heavy and exhausted from eating, you often find great light dishes if you look at the cuisines of warmer regions around the planet. One of those great dishes is the refreshing gazpacho soup. You could also call it the veggie smoothie of Spain, because that’s exactly how it is prepared.
What is a gazpacho
Gazpacho is a soup made from raw mediterranean vegetables and usually is served cold. As it is not cooked, all nutrients from the ingredients stay in their original form. While here in Spain you find ready to serve gazpacho in all sorts of supermarkets, in other places you need to rely on your own cooking in order to enjoy this refreshing treat. Besides, having a freshly made soup is always the better choice anyways.
Refreshing gazpacho variations
Here you find the base recipe for a classic Spanish gazpacho. Use it as a dish as it is, or feel free to add more flavors to it. Fruits like strawberries or watermelon make the gazpacho a bit more sweet. Or try adding a bunch of fresh Mediterranean herbs like basil, rosemary and thyme. As there are a lot of vegetables to be processed, it might be that your blender is not big enough. It’s okay if you blend it in batches and later on mix it all together in a big pot.
For the texture, traditionally a generous piece of bread gets soaked and added to the blend. I tend to go for leftover white bread rolls usually, but if you have any other type of bread – that’ll do the trick as well.
Oh! and before somebody asks – it is one kilo of tomatoes WITHOUT the seed, so better buy half a kilo more.
- Food Processor
- 1 kg Roma Tomato seeds removed
- 1 Cucumber medium sized
- 1/2 Red Onion
- 2 Garlic Cloves
- 1 tsp Cumin optional
- 3 tbsp Olive Oil
- 1 tbsp Wine Vinegar
- Pepper and Salt
- 1 Bread Roll leftover
- Cut the tomato into quarters, remove the seed and the stem. Cut the rest of the vegetables into some chunks, seeds removed as well. Put everything but the bread roll into the blender and let it do its magic.1 kg Roma Tomato, 1 Cucumber, 1/2 Red Onion, 2 Garlic Cloves, 1 tsp Cumin, 3 tbsp Olive Oil, 1 tbsp Wine Vinegar, Pepper and Salt
- Crumble the bread and put it in the soup. Let it soak for a couple of minutes. Then blend again.1 Bread Roll
- Let it chill for a couple of hours before serving. Decorate the plate with some herbs and chopped left overs from the ingredients. Sprinkle some olive oil if you like