Traditional Gazpacho Recipe

Name: Traditional Gazpacho Recipe
Prep time: 10 min
Cook time: 8 min
Yield: 6
Ingredients: #For the Gazpacho:#; 2 lb ripe tomatoes; 1 clove of garlic; 2 oz white bread, torn into pieces; 1 medium Italian green pepper; 1 small onion; 5 oz cucumber, peeled; 3.5 oz La Española Organic Extra Virgin Olive Oil; 1 oz vinegar; ½ cup water; Salt, to taste; #For Garnish:#; 3.5 oz white bread cubed; 1.5 oz La Española Organic Extra Virgin Olive Oil; Cherry tomatoes, quartered; Diced cucumber; Fresh parsley

Appetizer Vegan

Secrets of Spanish Gazpacho

Discover the secrets to making authentic Spanish gazpacho from the comfort of your own home with this easy-to-follow recipe.

Ingredients

For the Gazpacho:

2 lb ripe tomatoes
1 clove of garlic
2 oz white bread, torn into pieces
1 medium Italian green pepper
1 small onion
5 oz cucumber, peeled
3.5 oz La Española Organic Extra Virgin Olive Oil
1 oz vinegar
½ cup water
Salt, to taste

For Garnish:

3.5 oz white bread cubed
1.5 oz La Española Organic Extra Virgin Olive Oil
Cherry tomatoes, quartered
Diced cucumber
Fresh parsley

preparation

1.

Peel and chop the tomatoes. The easiest way to peel them is to score an “X” on the base of each tomato with a knife and blanch them in boiling water for 30 seconds. The skin will easily peel away.
2.

Add the peeled tomatoes, garlic, torn bread, chopped green pepper, peeled onion, and cucumber into a blender.
3.

Blend the mixture along with the La Española Organic Extra Virgin Olive Oil, vinegar, and water until smooth and creamy.
4.

For a lighter consistency, add more water as desired. Season with salt to taste and refrigerate until ready to serve.
5.

Cut the white bread into small cubes and spread them out on a baking tray. Drizzle the bread cubes with La Española Organic Extra Virgin Olive Oil and bake at 430°F until golden and crispy.
6.

Scoop the chilled gazpacho into bowls with a ladle. Garnish with quartered cherry tomatoes, diced cucumber, and a drizzle of La Española Organic Extra Virgin Olive Oil. Add a sprig of parsley for a fresh finishing touch and serve with the crispy croutons on the side.

What is Gazpacho?

Gazpacho is a cold soup that originates from Andalusia, Spain. Made with fresh, raw vegetables and high-quality olive oil, it is a refreshing dish perfect for hot summer days. It has become a beloved dish worldwide due to its simplicity, nutritional benefits, and vibrant flavors.

Why Olive Oil is the Star Ingredient in Gazpacho

The Role of Olive Oil

The rich, creamy texture and luxurious flavor of gazpacho owe much to the quality of the olive oil used. La Española Organic Extra Virgin Olive Oil is ideal for this recipe due to its robust flavor and organic quality, enhancing the natural taste of the fresh vegetables.

Benefits of Using Olive Oil in Gazpacho:

1. Enhanced Creaminess: Olive oil emulsifies when blended with the vegetables, giving the gazpacho its signature silky texture.

2. Flavor Boost: A quality olive oil brings depth and gives the dish its signature fruity aroma.

3. Nutritional Value: Rich in antioxidants and healthy fats, it boosts the health benefits of the recipe.

Mastering the Art of Gazpacho

Choosing the Right Tomatoes

The quality of the tomatoes is the key to a successful gazpacho dish. Opt for ripe, juicy tomatoes, such as vine-ripened or Roma tomatoes, as they have the sweetness and acidity needed for a balanced flavor.

Adjusting the Consistency

Gazpacho can be customized to your preferred thickness. For a heartier texture, reduce the water or skip straining the mixture. For a lighter, more refreshing soup, add extra water or chill the gazpacho longer.

Serving Tips

Always serve gazpacho cold for best results. Refrigerate it for at least 2 hours before serving. Garnish just before serving to preserve the crunch of the croutons and the freshness of the vegetables.

Variations of Gazpacho

While the classic recipe is timeless, there are plenty of creative takes on gazpacho:

Roasted Vegetable Gazpacho
Watermelon Gazpacho
Avocado Gazpacho

Dietary Modifications

For a gluten-free option, replace the bread with a handful of almonds or cashews. For a vegan version, ensure the bread is plant-based and skip any non-vegan garnishes.

Pairing Gazpacho

Side Dishes:

Gazpacho pairs beautifully with light and fresh dishes. Consider serving it with:

A Spanish tortilla de patatas (potato omelet).
A plate of jamón ibérico (Iberian ham) or cheeses for a traditional touch.
A fresh salad with citrus vinaigrette to complement the tangy flavors of the soup.

How to Store Leftover Gazpacho

Storing leftover gazpacho couldn’t be easier. Simply put in an airtight container once you’ve finished and keep it refrigerated. It can be stored in the refrigerator for up to 3 days.

Classic Spanish Recipes to Add to Your Repertoire

If you’ve enjoyed this recipe for gazpacho, you’ll simply adore its sister dish: Salmorejo. But what is the difference between gazpacho and salmorejo? Both are cold tomato-based soups, but traditional salmorejo recipes don’t include cucumber or vinagre, so they’re overall taste leans more towards the flavor of the tomatoes used. One thing’s for sure, summertime in Spain wouldn’t taste the same without either of these delicious dishes.

Equally emblematic of Spain is this Classic Pisto Manchego dish. Made with eggplant, zucchinis, onions, tomatoes, and a range of herbs and spices, this flavorful dish is typically served with a drizzle of La Española Extra Virgin Olive Oil and some grated Manchego cheese on top. Some pisto recipes also call for a lightly cooked fried egg to be added at the end. Why not experiment with both variations and see which you prefer?

And remember, for more recipe inspiration and cooking tips be sure to check out our blog.