This cold Mediterranean soup, of Iberian or more specifically Andalusian origin, comes in many variations:cucumber, zucchini, melon, beetroot or even sweet versions such as pineapple or strawberry gazpacho! But the star remains the original Spanish gazpacho, here is one recipe among many others because it is prepared in different ways depending on the region.
NB:you will need a blender and a soup tureen or large salad bowl. Remember to get all your fresh ingredients from a market, it's better!
1 kg of fresh tomatoes (if in season) or 2 large cans of peeled tomatoes in juice. One red pepper, one green pepper. A cucumber. A small onion. A clove of garlic. 100 g of breadcrumbs. 60 cl of olive oil, 10 cl of wine vinegar. Salt, pepper, chives, basil. Cayenne pepper or tabasco. ½ liter of water. A teaspoon of sugar, two lemons.
Wash the vegetables. Core the peppers, cut them into squares. Peel and cut the cucumber into small dice. Slice the onion into thin strips, the clove of garlic into very small pieces.
Peel and seed the tomatoes. Cut into large pieces and put them in the blender for a minute. Strain through a strainer to remove small pieces:reserve the juice in the bowl.
Blend the rest of the vegetables:peppers, cucumber, garlic, onion, basil and chives. Add oil, water, vinegar, breadcrumbs. Add the sugar and the juice of the two squeezed lemons, mix everything until you get a homogeneous result (between 30 and 60 seconds).
Pour into the salad bowl, mix with the tomato. Add salt, pepper, a few drops of tabasco. Reserve in the fridge for at least 3 hours, 30 minutes in the freezer if you are in a hurry.
Serve in soup plates or small verrines; it can be accompanied by small cubes of bread, olives, pieces of chorizo or a hard-boiled egg crumbled on top at the last moment. Garnish with a few fresh basil leaves. Traditionally gazpacho can be presented with diced vegetables, set aside in small containers. Serve very chilled, even with ice cubes.
Gazpacho is a fresh and light recipe, ideal for the evening meal or for a brunch and which goes very well with various tapas, in particular, the traditional migas de pastor (crumbs or shepherd's fried bread) that you can discover here.
It can also be served as an aperitif in small glasses with radishes, crisps, fresh Spanish cheese (queso de Burgos ) accompanied by nuts or herbs, or even diced mozzarella.
Good tasting!
