Gazpacho is one of those soups that are one of a kind. A cold soup. A delicious and extremely easy-to-make soup. A soup that is traditionally drunk as a beverage.
As the sun starts making its way and we start having sunny days, our craving for soups spin towards this staple Spanish dish, more precisely Andalusian.
How does soup sound?
We started having this soup about 3 years ago, when we were on Holidays back in my Hometown, Panama, which is very hot.
We met with our Colombian friend Sergio (a one-of-a-kind Photographer), and I was cooking as our Spanish friend Loreto arrived with a bag of vegetables and said: Oh my God! It is so hot out there that I started carving for Gazpacho. So, she stopped by a store, grabbed some easy veggies, and arrived to make this perfect soup in 5 minutes so we could have it as an appetizer as I finished cooking the main supper.
Once we fell hit, we couldn’t stop making this fabulous soup over and over again.
You need ripe tomatoes, cucumbers, green peppers, bread, red wine vinegar (preferably Jerez), garlic, extra virgin olive oil, water, and salt.
How to Make Gazpacho
Soak bread in water for 5 minutes.
Roughly chop all the veggies.
Add all the ingredients to a blender.
Gazpacho is better when served cold. We recommend reserving it in the refrigerator for a minimum of 1 hour before consuming it.
History of Gazpacho Andaluz
Gazpacho is an ancient dish mentioned in Greek and Roman literature. However, two of the main ingredients of the modern version, tomatoes and green peppers, were brought to Spain from the New World only in the 16th century.
The most frequent Gazpacho is an uncooked mixture of tomatoes, garlic, olive oil, water, Jerez vinegar, cucumbers, and green peppers, thickened with breadcrumbs. Sometimes adding onions depending on the household. The word Gazpacho is derived from the Arabic for “soaked bread.”
There are several theories as to the origin of this cold soup. The most popular one states that it is a soup made of bread, olive oil, water, vinegar, and garlic and that it arrived in Spain during the time of the Roman Empire ruling. In Spain, it was adopted and became a part of Andalusian cuisine.
During the 19th century, red Gazpacho was created when tomatoes were added to the ingredients, and this is the version that spread internationally.
There are many modern variations of this staple dish, including melon and watermelon, amongst other produce instead of tomatoes and bread.
This recipe is made in just 10 minutes and requires simple ingredients! Isn’t that the best kind of recipe?
This soup is ideal for warm Spring and hot Summer days when you want something simple and healthy. Make a batch ahead of time and store in closed bottles ready to serve or portioned in small mason jars.
We made Gazpacho part of our Healthy Savory Snacks; although it is by no means considered a Snack, it fulfills that role perfectly. It is nutritious and full of flavor.
How long does Gazpacho last?
Gazpacho, when well stored in your refrigerator, lasts 2-3 days.
What to Serve with It?
Gazpacho is great on its own. Sometimes we put some finely chopped cucumber and tomato, breadcrumbs, and a splash of extra-virgin olive oil on top.
If you are into Spanish and Mediterranean cuisine and simple ways of consuming Veggies, we recommend you try the Catalonian Escalivada a Tortilla Española (Spanish Omelette) or this delicious Eggplant Baba Ganoush.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #ourplantbasedworld on Instagram. Cheers!
How to Make Gazpacho
- Soak bread in water for 5 minutes.
- Roughly chop all the veggies.
- Add all the ingredients to a blender, blend for 2 minutes (let the blender rest for a minute if it tends to overheat). If your blender does not grind produce until it is creamy and chunk less, we recommend passing the soup through a colander.
- Gazpacho is better when served cold. We recommend reserving it in the refrigerator for a minimum of 1 hour before consuming it.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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