Gazpacho

I remember the first time my kids tasted Gazpacho. It was in Spain and my brother had ordered it for himself. The kids wanted to taste some of their uncles soup and he ended up having to order another because the kids fought over the first serving. Since then, they ask for it all the time. I love making gazpacho. It’s quick to prepare, and makes for an ideal healthy recipe for your summer meals or gatherings.

Ingredients for Gazpacho

Ingredients list for Gazpacho

• 8 ripe roma tomatoes
• 1/2 English cucumber
• 1 medium green bell pepper
• 1 shallot
• 1 garlic clove
• 1 thick slice of white bread
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground cumin
• 2 tablespoons white wine vinegar
• 3 tablespoons extra virgin olive oil

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Preparing the Raw Ingredients for Gazpacho

Let’s start with getting the ingredients prepped.

• Start by washing and cutting 8 Roma (Plum) tomatoes. Cut each tomato into halves. Using a spoon, remove the seeds and discard. Set them aside.
• Next, wash, peel and cut 1/2 an English cucumber. I don’t remove the seeds, since they are very soft, but if you prefer to, you can remove and discard those. Set the cut cucumber aside.
• Then, wash and cut 1 small green pepper. Cut the pepper into halves. Remove the seeds and veins and discard them. Set the cut pepper aside.

• Now we can peel and chop 1 shallot and 1 garlic clove and set them aside too.
• Some people prefer a milder onion taste. If you prefer a milder taste, then you can place the cut shallot in water first, while you prepare the rest of the ingredients.

The Bread for Gazpacho

Bread is a necessary addition to Gazpacho. It helps bind and thicken the soup or else it would be too watery. All the vegetables in the Gazpacho are mostly water, so they need something to bind them.

• Use any bread of choice for this.
• Soak 1 slice of bread in a small bowl with water.
• Let sit for about 2 minutes.
• Using your hands squeeze out the water from the bread and set it aside.

Making the Gazpacho

Now that all our ingredients are ready, we can make our Gazpacho.

• Add the chopped tomatoes, cucumber, pepper, onion and garlic to a blender.
• Cover and blend for about 1 minute. This will allow the vegetables to get mostly crushed.
• Open the blender and add the soaked bread.
• Next, add 1/2 teaspoon each of salt, black pepper, and ground cumin.
• Add 2 tablespoons of white wine vinegar. You could also use red wine vinegar or white balsamic vinegar as well.
• Finally add 3 tablespoons of good quality olive oil.
• Cover and blend until you have a smooth consistency.
• If you prefer a slightly runnier soup, add 1/4 cup of water and blend again.

Serving Suggestions

Now that the Gazpacho has been blended to a smooth consistency, we are ready to enjoy it.

• Pour the Gazpacho into a jug or bowl and refrigerate for up to 2 hours.
• I prefer my Gazpacho to be chunky, so I leave it as is.
• If you prefer a smoother consistency, run it through a sieve before placing it in the refrigerator.
• Once it has cooled, serve it with more extra virgin olive oil and some crutons.

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