What tastes better on a hot summer day than a Gazpacho? This chilled soup is made of raw vegetables and served cold. It’s a taste of summer in a bowl!
For the original gazpacho – which is originated in Andalusia, the southern region of Spain – the ingredients include tomatoes, bread, cucumber, red bell pepper, garlic, onions, olive oil, wine vinegar, salt and pepper. Ingredients, texture and consistency varies between regions and families – so I also had to create my own version of a GAZPACHO with seasonal vegetables.
This famous Spanish dish is really inexpensive – easy to make & last but not least – really CHIC – you’re gonna love it! ❤
My advice: Use local organic seasonal vegetables – then you have the guarantee for the best taste!
- 1 cucumber, peeled, seeded and chopped
- 2 sliced white bred, crusts removed, bred broken into big chunks
- 100ml hot water
- 500g tomatoes, peeled and chopped
- 1 red pepper, cored and chopped
- 2 garlic cloves, pressed
- 3 celery sticks, sliced
- 1 yellow pepper, cored and chopped
- 2 spring onions, sliced
- 1 cm ginger, sliced
- 6 sprigs of parsley
- 2 sprigs of basil
- 3 Tablespoons olive oil
- 3 Tablespoons black balsamic wine vinegar
- salt and pepper to taste
- 4 small peppers, finely sliced
- 5 Tablespoons quinoa pops
- extra black balsamic wine vinegar
- finely cut parsley
- basil leaves
- Use a medium bowl to soak the white bread in the hot water for about 10 minutes.
- In the meantime place the tomatoes in a bowl and pour boiling water over them. Drain the water after 1 minute – let the tomatoes cool, then peel them.
- Prepare the remaining vegetables, so they can be used.
- Put the tomatoes, peppers, cucumber, soaked bread, garlic, ginger in a good blender or food processor. Start processing but do not overprocess. The soup should be creamy with some consistency.
- Add olive oil, vinegar, salt and pepper and mix well. Then pour the gazpacho in a big jar.
- Tie the seasoning sprigs together and add them into the jar.
- Chill at least for 4-6 hours before serving, so the flavors can infuse.
- To serve, pour into small bowls or glasses, drizzle over a little olive oil and vinegar and add some optional garnishes such as quinoa, parsley, basil and peppers.