Gazpacho is a quintessential Spanish dish, embodying the sun-soaked flavors of the Mediterranean. This cold soup, with its origins deeply rooted in the region of Andalusia, is a celebration of fresh produce. Made with ripe tomatoes, crisp cucumbers, green peppers, and a blend of garlic, olive oil, and vinegar, gazpacho is a refreshing remedy to hot summer days. It is served chilled, often garnished with additional vegetables, hard-boiled eggs, or even ham, making every spoonful a burst of cool, tangy, and slightly sweet flavors.
Prep Time: 15 minutes
Cook Time: 0 minutes (chilling time varies)
Total Time: 15 minutes plus chilling
Ingredients:
- 6 ripe tomatoes, roughly chopped
- 1 cucumber, peeled and chopped
- 1 green bell pepper, chopped
- 1 small red onion, chopped
- 2 cloves garlic, minced
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
- Ice water for desired consistency
Instructions:
- Combine tomatoes, cucumber, bell pepper, onion, and garlic in a blender.
- Blend until smooth, adding ice water as needed for consistency.
- Stir in olive oil, vinegar, salt, and pepper.
- Chill for at least an hour before serving.
- Garnish with diced vegetables, drizzle with olive oil.
Gazpacho offers a refreshing taste that is both nutritious and delicious, perfect for any time of day.
The dish dates back to Roman times, originally made with stale bread, garlic, olive oil, salt, and vinegar. After the discovery of the New World, tomatoes were added, resulting in the gazpacho we know today.