A Proper Gazpacho That Reminds You of Spain, Not a Bloody Salad With Toast
Prep:15 m
Cook:15 m
Total:30 m
Servings:4
Cuisine:Spanish 🇪🇸 Hangover Cure
Course:Main course Lunch Dinner Starter

A Proper Gazpacho That Reminds You of Spain, Not a Bloody Salad With Toast

Evelina

  

I’ve had plenty of Spanish gazpacho versions in my life: in several cities of Spain, many experiments at home, and quite a few supermarket ones. Below is my favorite, which has been approved by many of my friends.

Ingredients:

  • Loads of tomatoes. I don’t know how many exactly, but the more, the merrier. This soup freezes well, by the way. However, I had to defrost it the next morning when I did it because it was so good. So, let’s say we’re using 1.5 kg of tomatoes. Choose the juiciest you can get your hands on;
  • 1 garlic clove;
  • 1 small white onion;
  • 2 teaspoons apple cider vinegar;
  • 1 big-ish cucumber;
  • 12 red bell pepper;
  • Extra Virgin olive oil (a better oil quality goes a long way, but use whatever you have);
  • salt (I used slightly smoked sea salt, but plain is acceptable too; just stay away from flavored, spicy, herby salts)

Steps:

  1. Peel the cucumber. The coarsely chop it together with other veggies, except the tomatoes. We’ll need to blend them later, so don’t stress too much.
  2. Bring water to a boil. Though most of the recipes don’t require peeling the tomatoes, I choose to perform this step. I want my gazpacho to be silky. So pour the boiling water over your tomatoes, allow to sit for some time, and peel. Remove the anuses of the tomatoes.
  3. Now add everything to the blender. Everything BUT OIL!! This is key. The oil goes in later. Blend on maximum speed and power for three minutes or more, until we have a truly smooth result.
  4. Pause the blender and add the oil. Please don’t skimp on it. If you like exact numbers so much, measure out 3 tablespoons. Blend again on max for a minute. You’ll see how your gazpacho is becoming even prettier from a veggie smoothie to liquid gold.
  5. Pour the soup into a bowl or pot and refrigerate for a couple of hours. Meanwhile, finish your homework or something. Cold gazpacho is much more delicious, so it’s worth waiting.

Other people like to serve their gazpacho with an extra splash of oil, some pickles or something. I don’t like this. This soup doesn’t need anything else. It’s perfect as it is.

Originally published on 15min.lt

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