In case you need a little refreshment in summer, you should always have some Gazpacho in the fridge. This cold Spanish veggie soup is perfect for hot summer days and can be whipped up in no time. Whether as a little refreshment between meals or as lunch/dinner, this cold soup is ideal for anyone who likes it simple, healthy, and refreshing.
Well… today’s recipe is a bit different. Instead of explaining everything in detail, step-by-step, we’re just giving you this little illustration. It shows you everything you require for the soup, and you will have to figure out the rest yourself. That’s ok? Have fun cooking! ;P
Just kidding! Although the illustration (by the very talented illustrator holavillaraco.com, by the way) would definitely suffice as a recipe, there is of course a written recipe as usual. Just scroll down for the more detailed version…
If you’re not familiar with Gazpacho, you should certainly change that. Gazpacho is a delicious tomato/veggie soup that is served cold. It’s perfect for hot summer days when you want something light and refreshing instead of a heavy meal. So instead of eating meatloaf with mashed potatoes, why not trying a refreshing soup with loads of veggies from Spain?! Serve it straight from the fridge or with a few ice cubes added, if you don’t have time to chill it. ;P
Gazpacho originally comes from Andalusia and/or the Algarve – the exact location is not really known (as far as we know). The southern parts of Spain and Portugal are among the hottest regions in the Mediterranean in summer, so a refreshing soup after a little siesta definitely sounds like a good idea, right?! You have to combat the heat somehow. Nobody wants to suck on ice cubes alone all the time. ;P
Gazpacho probably developed from a cold veggie soup that the Romans brought to Spain and Portugal. Although, calling it soup is probably a matter of interpretation. I once read somewhere that the Romans mixed their sour wine with puréed veggies so they could still drink the wine and didn’t have to throw it away. That’s how Gazpacho came to life! ;) Regardless of whether you want to call that mixture a soup or perhaps a cocktail, tomatoes were not yet part of the mixture back then. Tomatoes only found their way to Europe at the beginning of the 16th century through Hernán Cortés – by then, the Romans had long vanished from Spain and Portugal. ;P
Making gazpacho is very easy – just add everything to a blender and purée it, then chill it well, and that’s it already. It’s almost ready to eat. :P
Well. The tomatoes should perhaps be peeled beforehand – not everyone likes tomato skins in their food. We either remove them or leave them on, depending on our mood or how much time we want to spend. The soup tastes delicious with or without the tomato skins. When it comes to preparing gazpacho, there are countless possibilities. First, there are the tomatoes you use and how you process them, but the other ingredients can also vary quite a bit depending on the recipe you use. Some people like to add other veggies or garlic to the soup, while others throw some bread into the blender to get a thicker consistency. Every family in Spain and Portugal has their own recipe, I guess…
The Tabasco in this recipe, which we use from time to time, is not that common. We normally only add it when the soup is served as a smaller appetizer. In that case, a little bit of heat is really nice. If the soup is served as a main course, we normally season it less spicy. The soup should cool you down and not make you sweat even more on a hot day, right?! :P
If you like cold soups, you might want to try Salmorejo Cordobes – another veggie soup from Spain with bread is added directly to the soup to get a thick consistency. Maybe you want to stick to Gazpacho but prefer the color green? Our Green Gazpacho aka. Greenspacho is perfect for that! Also, highly recommended – our (warm) Roasted Tomato & Garlic Soup. That one will not necessarily cool you down in summer, though. Still delicious!
INGREDIENTS / ZUTATEN
(4 servings)
For the gazpacho:
35 oz. (1 kg) vine tomatoes
1 medium cucumber, in pieces
1 green pepper, in pieces
1 small onion, in pieces
1 cup (240ml) tomato passata*
1/2 cup (120ml) olive oil*
1/4 cup (60ml) white wine vinegar*, plus more if needed
some Tabasco* (optional)
salt, pepper
For the decoration:
some olive oil for drizzling
some cherry tomatoes, halved
some cucumber, diced
some croutons and/or bread
(4 Personen)
Für die Gazpacho:
1 kg Strauchtomaten
1 Gurke, in Stücken
1 grüne Paprika, in Stücken
1 kleine Zwiebel, in Stücken
240ml Tomaten Passata*
120ml Olivenöl*
60ml Weißweinessig*, ggf. mehr zum Abschmecken
etwas Tabasco* (optional)
Salz, Pfeffer
Für die Dekoration:
etwas Olivenöl zum Beträufeln
einige Kirschtomaten, halbiert
etwas Gurke, gewürfelt
einige Croûtons und/oder Brot
DIRECTIONS / ZUBEREITUNG
1. The tomatoes should be peeled before you use them – for some tomato varieties, this can be done with a simple veggie peeler*, but it is usually better to blanch the tomatoes briefly with boiling water to loosen the skin. If you don’t mind the tomato skin, you can leave it on and purée them for a little longer. ;P
2. Remove the stalks from the peeled tomatoes and cut them into pieces. Peel the cucumber and cut it into pieces as well. Remove the seeds from the green pepper and cut it into large pieces. Peel the onion and cut it into large pieces as well. Place the veggies together with the tomato passata in a bowl, and then purée with an immersion blender*. If you have a good blender*, you can (of course) use that instead. If the appliances you have are not very powerful, you can also work in several batches to get the job done.
3. Next, add the olive oil and vinegar and mix in. Season the gazpacho to your liking with Tabasco (optional), salt, and pepper. Refrigerate the soup for at least 1 hour – this is the only way to make the soup really refreshing!
4. Season the gazpacho once more, if necessary. Pour the soup into bowls or serving glasses and drizzle it with some additional olive oil. If you like, you can garnish the soup with some tomato, cucumber, and croutons and then serve with some bread on the side, for example.
1. Die Tomaten sollte man vor der Verwendung von der Schale befreien – bei manchen Tomatensorten funktioniert das mit einem Sparschäler*, meistens ist es allerdings besser, die Tomaten einfach kurz mit kochendem Wasser zu überbrühen, damit sich die Schale löst. Wer kein Problem mit der Tomatenschale hat, kann sie auch dranlassen und dann eine Runde länger pürieren. ;P
2. Die geschälten Tomaten vom Strunk befreien und in Stücke scheiden. Die Gurke ebenfalls schälen und in Stücke schneiden. Die grüne Paprika von den Innereien befreien und grob in Stücke schneiden. Die Zwiebel schälen und ebenfalls grob in Stücke schneiden. Das Gemüse zusammen mit der Tomatenpassata in einen Mixbecher geben und dann mit einem Pürierstab* zu einer homogenen Suppe pürieren. Wer einen guten Mixer* hat, kann natürlich diesen verwenden. Wenn die verendeten Geräte nicht so viel Power haben, kann man hier auch in mehreren Portionen arbeiten.
3. Das Olivenöl und den Essig zur Suppe dazugeben und unterrühren/unter mixen. Die Gazpacho nach Belieben mit Tabasco (optional), Salz und Pfeffer würzen und dann für mindestens 1 Stunde in den Kühlschrank stellen – nur so wird die Suppe richtig erfrischend!
4. Die Gazpacho noch einmal etwas nachwürzen, falls notwendig, dann in Schalen oder Gläser füllen und mit etwas zusätzlichem Olivenöl beträufeln. Wer mag, kann hier noch mit Tomate, Gurke und Croûtons dekorieren und dann z.B. mit etwas Brot zusammen servieren.
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Here is a version of the recipe you can print easily.
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Gazpacho – Cold Spanish Tomato & Veggie Soup
- Prep Time: 00:15
- Cook Time: 00:00
- Total Time: 01:15
- Yield: 4
- Category: Soup
- Cuisine: Spain
- Diet: Vegan
Description
This soup is a typical summer dish from Spain – Gazpacho is a tomato & veggie soup that is served cold. Very refreshing on a hot summer day!
Ingredients
For the gazpacho:
35 oz. (1 kg) vine tomatoes
1 medium cucumber, in pieces
1 green pepper, in pieces
1 small onion, in pieces
1 cup (240ml) tomato passata*
1/2 cup (120ml) olive oil*
1/4 cup (60ml) white wine vinegar*, plus more if needed
some Tabasco* (optional)
salt, pepper
For the decoration:
some olive oil for drizzling
some cherry tomatoes, halved
some cucumber, diced
some croutons and/or bread
Instructions
1. The tomatoes should be peeled before you use them – for some tomato varieties, this can be done with a simple veggie peeler*, but it is usually better to blanch the tomatoes briefly with boiling water to loosen the skin. If you don’t mind the tomato skin, you can leave it on and purée them for a little longer. ;P
2. Remove the stalks from the peeled tomatoes and cut them into pieces. Peel the cucumber and cut it into pieces as well. Remove the seeds from the green pepper and cut it into large pieces. Peel the onion and cut it into large pieces as well. Place the veggies together with the tomato passata in a bowl, and then purée with an immersion blender*. If you have a good blender*, you can (of course) use that instead. If the appliances you have are not very powerful, you can also work in several batches to get the job done.
3. Next, add the olive oil and vinegar and mix in. Season the gazpacho to your liking with Tabasco (optional), salt, and pepper. Refrigerate the soup for at least 1 hour – this is the only way to make the soup really refreshing!
4. Season the gazpacho once more, if necessary. Pour the soup into bowls or serving glasses and drizzle it with some additional olive oil. If you like, you can garnish the soup with some tomato, cucumber, and croutons and then serve with some bread on the side, for example.
Notes
Enjoy cooling!
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
