The secret to a really good Gazpacho is marinating ripe vegetables with vinegar, olive oil and garlic.
Fabulous, refreshing summer food bursting with flavour.
Gazpacho chilled Spanish soup
I tell people gazpacho is like salsa in soup form.
Gazpacho is naturally thick.
The fact that its good-for-you doesnt even cross your mind.
All you know is that once you start, you dont want to stop.
And if youre eating this on your deck on a hot summer day?
I WANT TO BE YOU!
I find the soup is plenty thick enough without bread.
Just stir once maybe twice and its back to the original state.
So my recipe has no bread!
(Bonus: means its gluten free and virtually carb free.)
Tomatoes As the primary ingredient in gazpacho, getting juicy ripe ones is key to great flavour here!
Dont be tempted to substitute with canned tomato.
It just wont be the same.
Cucumber One cucumber around 20cm/8 long.
Gazpacho is naturally thick.
But, it’s possible for you to leave it on it you wish.
Just expect slightly more texture in your soup as it wont puree fully.
Red capsicum / bell pepper Traditionally.
Gazpacho is naturally thick.
Spanish gazpacho is more frequently made with green rather than red capsicum / bell pepper.
And if you dont use enough, you lack the fresh zing.
Then measure 1/4 cup!
Garlic Gazpacho is not gazpacho without the delicious flavour garlic brings to it!
Sherry vinegar This is the vinegar that is traditionally used in gazpacho.
Its made from sherry and has more flavour than common plain white vinegar.
Prevent screen from sleeping
Quality The more you pay, the better the quality.
The vinegar will be aged which means it has more flavour than economical brands.
I useChefs ChoiceorMorofor everyday purposes and recipe development.
Substitute withwhite wine vinegar, red wine vinegar or champagne vinegar.
Apple cider vinegar will also work but a wee bit sharper.
Extra virgin olive oil As with the sherry vinegar, the more you pay, the better the quality.
Salt and pepper The only seasoning required for this wonderful refreshing dish!
How to make gazpacho
Authenticity note:Marinating the vegetables isnt a step in traditional gazpacho recipes.
That would be tomatoes sold in everyday Australian grocery stores, even at the height of summer.
Marinate Toss all the vegetables with the garlic, vinegar, olive oil, salt and pepper.
This allows the flavours to meld together more and the vinegar flavour smooths out as well.
It really does make a noticeable difference.
However, if you dont have time, its fine!
Just proceed to the next step immediately.
I do like to add an extra glug of olive oil when I dont marinate, just to compensate.
Blitz!Transfer everything into a blender and puree until smooth.
If yours is not as powerful then it may take a little longer.
Handheld blender stickalso works but takes a little longer.
Use a tall jug and work in batches, if need be.
Reminds me Im eating a meal, not sipping a drink!
Rest Pour the soup into a bowl and let it rest for 15 minutes.
Wait, gazpacho isnt red?Nope, its actually not!
Its more of a burnt orange colour.
Serve Ladle into bowls and serve.
Sometimes I top with little diced cubes of cucumber, for colour / texture / healthy garnish.
I always finish with a swish of olive oil and pinch of pepper.
I like to serve gazpacho with crusty white bread for dunking.
Both for the eating experience, and to bulk out the meal.
This gazpacho truly is seriously delicious.
Im not sharing this as diet food low-carb, low-calorie, low-sugar food, high nutrition, etc etc.
Its just a downright good food.
Regular readers know Im not a health-food website.
I will never sacrifice tastiness for the sake of reducing calories.
I enjoy food too much!
Gazpacho ticks those boxes.
50 million Spaniards cant be wrong!
He wants to join the party but its a bit too cosy in there.
