Spanish Gazpacho
Summer is almost here! In less than a couple of weeks, the heat will have already started rising and we’ll be cooking less inside and more outside. If you’re like me, unless it’s BBQ’d food 🔥, I don’t really have an appetite for hot meals. I enjoy eating lighter and “cooler”.
The oven is almost banned during the hot summer months. It’s like sticking a banner in front of it that says “No Entry” or “Use at your own Risk “. Anything helps to reduce the extra heat plus as a mature lady, I have additional heat of my own 🥵 so I really don’t need more if you know what I’m talking about!
When you hear the word “soup”, what usually comes to mind is – hot, like steamy hot, correct. That kind of meal is often requested during the cold months of the year. This is probably the last comfort food you want right now and in the months to come. I don’t blame you. Now, let’s try that again – SOUP 🥣 – but this time, let’s make it cold. Really?
There’s a soup that I was introduced to when I was in my early 20s’ by a young lady from Madrid. We met while both studying at the University of Québec in Montréal 👩🎓. I was so drawn to her because she was lively, colorful and so interesting! She and her family traveled extensively in Europe and was the type of person that tells you a story with so much detail and excitement, it seemed like you were there with them.
Being her last semester, she was returning back to Spain so before she left, she surprised me by taking me out for dinner to one of her favorite restaurants. It was owned by a couple that was originally from a small village near Madrid. They were cooking food that made her feel happy and reminded her of her home town. That is when she introduced me to Spanish Gazpacho! Just the name itself enhanced my curiosity. As she explained, this is exactly how her mother and her grandmothers made that soup. It was cold, refreshing and so flavorful! She quickly told me which ingredients went in it and of course, I just listened and didn’t take any notes 📜.
Years ago, I tried to duplicate that Spanish Gazpacho recipe and alas, it wasn’t quite there. It tasted more like a “soupy salsa” and wasn’t nearly as beautiful as the one I enjoyed back then. Eventually, after trying and never being successful with my Gazpacho, one day I remembered an important ingredient… bread 🍞! That was it! A few tries later and VOILÀ, I finally got it!
Let’s talk about the bread. In this video, I use plain croutons which is fine but when I run out, I use other bread that I tear apart like dinner rolls, hot dog buns or hamburger buns, even French baguettes 🥖 and artisan bread. It’s a good recipe to use up your leftover breads.
From what I can remember, the taste is pretty similar to the one I had that evening with my Madrileño friend. I won’t be arrogant by saying it’s authentic because it has been way too long since then but at least I can say that the results are scrumptious 😋 and it doesn’t taste like a salsa someone has thrown in the blender. Add this fabulous Spanish Gazpacho recipe to your “summer must try” list… you won’t regret it!
Bon Appétit!🍽
Here are a few other great cold soup recipes for you to try…😎
– Chilled Pea Soup
– Chilled Avocado Soup
– Classic Vichyssoise
– Chilled Roasted Pepper Soup
– Chilled Leek & Fennel Soup
– Sopa Ajoblanco – White Gazpacho
– Tarator Soup – Cold Bulgarian Cucumber Soup
– Salmorejo
and for even more soup recipes 🥣, click on this link… Recipe Category • Soups & Chowders
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Spanish Gazpacho
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Ingredients
- 4 medium tomatoes, washed and blanched tips & tricks
- 1 cup plain croutons or bread see Recipe
- 1 large cucumber, peeled
- 1 large green pepper, seeded, rib removed and roughly chopped in quarters
- 1 1/4 cups white onions, roughly chopped
- 1/4 cup extra virgin olive oil tips & tricks
- 3 tbsp. Vinagre de Jerez (sherry vinegar)
- 2 large cloves garlic, pressed
- 1 tbsp. freshly squeezed lemon juice tips & tricks
- 1 tsp. powdered sugar tips & tricks
- 1/2 tsp. ground Himalayan pink salt
- 1/4 tsp. ground cumin
- 1/4 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns) *optional
Directions
- Place croutons or bread pieces in a bowl with just enough water for soaking. Gently press and let them sit for 3 minutes.
- Squeeze bread with your hands and transfer to a bowl; discard water and set aside.
- Add all the remaining ingredients including bread and blanched tomatoes to the jar of a blender; process until smooth and creamy (might have to do it in two batches).
- Transfer to a large bowl, cover and chill overnight. Serve with crostini.
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