Gazpacho is a Spanish cold summer soup made from raw vegetables pureed in a blender. Traditionally, the basis of the classic gazpacho recipe is ripe juicy tomatoes and bread.
Basically, gazpacho is prepared in the summer, and this soup is served very cold, having previously seasoned it with spices, balsamic vinegar, and olive oil. To prepare gazpacho according to our recipe, in addition to tomatoes and additional seasonings, you will also need cucumbers and bell peppers – and we chop and mix all this using a hand or stationary blender.
Ingredients:
- 1 kg tomatoes
- 2 cucumbers
- 1 large bell pepper
- garlic to taste
- parsley, mint, or basil (optional)
- 2-4 tbsp balsamic vinegar
- 2-4 tbsp oil
- 1 slice bread (optional)
- salt, pepper to taste
- greens or crackers for serving
Directions:
- First, blanch the tomatoes. To do this, lightly cut the skin of each tomato crosswise from the bottom. Dip the tomatoes in boiling water for 1-2 minutes, and then in cold water. After such manipulations, the skin from the tomatoes is easily removed.
- Also, peel the cucumbers and bell pepper. Cut all the vegetables into any shape.
- Using a blender, chop the tomatoes, cucumber, and bell pepper. Add the chopped garlic, add the herbs – parsley, mint, basil. Also, if desired, add a slice of bread (you can leave it there for 5 minutes to swell). If you like spicy food, you can add half a chili pepper or a little Tabasco sauce at this stage. Grind everything until smooth.
- Add salt, pepper to taste, and olive oil, beat again with a blender. At this stage, you can also add a little lemon juice or sugar for taste. Especially if the tomatoes were not too ripe.
- Before serving, put the gazpacho in the refrigerator for 2-3 hours so that it cools down well.
- You can serve it in a “frozen plate” that has been pre-chilled in the freezer for 10 minutes.
- Before serving, add balsamic vinegar to the Spanish cold soup. Garnish with herbs or a crispy piece of bread or crackers.