National Dishes of the World

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Gazpacho
Photo: Haydn Blackey, CC BY-SA 2.0, Wikimedia Commons

soup vegan

Gazpacho

gazpacho andaluz

A chilled soup of ripe tomatoes, cucumber, pepper, garlic, bread and olive oil, served ice-cold.

Eaten in: Spain

Prep
20 min
Cooking
0 min
Resting
2 h
Total
2 h 20 min
Servings
4

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About the dish

Gazpacho is an Andalusian cold soup of raw vegetables: ripe tomatoes, cucumber, green pepper and garlic, blended with stale bread, olive oil, sherry vinegar and salt. It was once pounded in a mortar as a simple meal for field workers, and today in the hot months a jug of it sits in every Spanish fridge. It is served in bowls or in glasses to drink, often topped with finely diced vegetables, croutons or hard-boiled egg. The flavour depends above all on the tomatoes – they must be very ripe and sweet.

Main ingredients

  • tomatoes
  • cucumber
  • green pepper
  • garlic
  • stale bread
  • olive oil
  • sherry vinegar

Spain: From Andalusia, but drunk all over Spain in summer. Its thicker cousin from Córdoba is salmorejo.

More: Wikipedia (pl) Wikipedia (en)

Recipe

Gazpacho

https://foodmap.ominuvo.com/dish/gazpacho

Ingredients

4 servings

4 servings

Method

  1. Soak the bread in a little water for a few minutes, then squeeze it lightly.

  2. Cut the tomatoes into chunks, peel and chop the cucumber and deseed the pepper.

  3. Blend the vegetables with the garlic, bread, vinegar and salt until smooth.

  4. With the blender running, pour in the oil in a thin stream until the soup turns creamy and paler. Thin it with cold water if needed.

  5. Pass the gazpacho through a sieve, adjust the salt and vinegar and chill for at least 2 hours.

  6. Serve very cold, with a drop of olive oil and finely diced cucumber, pepper or croutons.

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