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Gazpacho

Serves 4 Soup vegan, Soups

Gazpacho

Gazpacho, rooted in the sun-drenched lands of Andalusia, is a quintessential summer dish that captures the essence of Mediterranean living. Born from the vibrant gardens and coastal breezes of southern Spain, this chilled soup is a staple on warm days, offering relief from the heat with its refreshing and bright flavors. It's a dish that effortlessly transitions from a casual lunch to a sophisticated starter, embodying the spirit of relaxed, yet flavorful Mediterranean dining.

With each spoonful, expect a harmonious blend of ripe tomatoes, crisp cucumber, and the subtle bite of green pepper, all lifted by the sharpness of sherry vinegar and the richness of extra virgin olive oil. The garlic adds a gentle warmth, while day-old bread provides body and depth, resulting in a texture that is both smooth and satisfying. Serve it cold, letting the flavors meld together, creating a dish that feels like a garden in a bowl, with a hint of the sea breeze.

Ingredients

  • 1 kgripe tomatoes
  • 1cucumber
  • 1green pepper
  • 2 clovesgarlic
  • 80 mlextra virgin olive oil
  • 2 tbspsherry vinegar
  • as neededday-old bread
  • to tastefine sea salt

Method

  1. Begin by preparing the vegetables. Core and roughly chop 1 kg of ripe tomatoes, peel and chop 1 cucumber, and deseed and chop 1 green pepper. Peel 2 cloves of garlic and set aside. These ingredients will form the base of your gazpacho, providing a fresh, vibrant flavor.
  2. In a large mixing bowl, combine the chopped tomatoes, cucumber, green pepper, and garlic. Add 80 ml of extra virgin olive oil and 2 tablespoons of sherry vinegar. This mixture will marinate, allowing the flavors to meld and the vegetables to soften slightly, enhancing the overall taste of the gazpacho.
  3. Tear day-old bread into small pieces, enough to lightly cover the surface of the vegetable mixture. The bread will absorb the juices and help thicken the soup, giving it a satisfying texture. Let this sit for about 10 minutes, allowing the bread to soak up the flavors and soften.
  4. Transfer the mixture to a blender or food processor. Blend until the mixture is smooth and creamy, with no visible chunks of vegetables or bread. The texture should be silky, which is key to a traditional gazpacho.
  5. Once blended, taste the gazpacho and add fine sea salt to taste. This step is crucial for balancing the flavors, as the salt will enhance the natural sweetness of the tomatoes and the tang of the vinegar.
  6. Chill the gazpacho in the refrigerator for at least an hour. This allows the flavors to develop further and the soup to become refreshingly cold, which is essential for serving.
  7. Before serving, stir the gazpacho and taste once more, adjusting the seasoning if necessary. Drizzle a thread of extra virgin olive oil over each bowl to finish, adding a rich, fruity note that complements the fresh, vibrant flavors of the soup.