Gazpacho is a beautiful Spanish cold soup made of blended vegetables and it’s decorated with large pieces of vegetables floating on a red, watery soup.
Gazpacho is served as a refreshing cold soup during hot summers in many countries. In Spain, gazpacho is traditionally served in a glass. Gazpacho can be made with different ingredients and it has different variations, including:
- Green gazpacho: The main ingredient of green gazpacho is cucumber, mixed with bell peppers, avocado, white onion, olive oil, cilantro, parsley, and garlic.
- Ajoblanco: This is also known as white gazpacho, which is made of blanched almonds, white garlic, rustic bread, cucumbers, and olive oil, garnished with green grapes.
- Watermelon gazpacho: Watermelon gazpacho could be the most refreshing version. Many of its ingredients are the same as the classic red gazpacho in addition to watermelon. This special refreshing ingredient adds a lovely sweetness to the classic savory soup.
- Strawberry gazpacho: Strawberry supplies all the sweet flavor of this version mixed with cucumbers, bell peppers, and onions to balance the sweetness and inspiring nature of the most fragrant summer fruit.
These are the most popular types, but there are other ingredients you can add to this cold soup, such as zucchini, beets, corn, basil, rosemary, thyme, chives, cantaloupe, and slices of jalapeño or serrano. Here, we are going to prepare the classic traditional gazpacho.
All of the vegetables should be very well washed and dried.
It is optional to peel the tomatoes or not. Cut the tomatoes into 4 slices and add to the blender.
Then slice, core, and deseed the pepper. Cut it into smaller pieces and add to the blender.
Now, it’s time for garlic. Peel the garlic and slice it in half. If you don’t remove the core of garlic, it may result in bitterness. Add it to the blender, too.
Cut the onion into 8 slices and add to the blender.
And finally, peel the cucumber and add half of it to the blender. Leave the other half for the topping.
It’s time to blend all the vegetables at a high speed until it is completely pureed. The mixture should be smooth with the desired consistency.
Add the salt and vinegar to the mixture while blending at a slow speed. Then add the olive oil slowly. You can taste and add more salt and vinegar if you like.
Transfer the mixture to a large bowl or jar and cover. Refrigerate and serve it cold! For serving, drizzle olive oil or a few drops of balsamic vinegar or hot sauce on top. Add the diced cucumber, diced green apple, diced onion, diced pepper, croutons (often cubed and seasoned croutons are used to add texture and flavor to salads or as an accompaniment to soups and stews, or eaten as a snack food) on top to garnish.
The quality of the tomatoes is one of the most important factors in the taste. Use completely ripe tomatoes, and don’t use the green salad tomatoes.
The green pepper should be a long type, not a bell pepper.
You can also use fresh seafood, like clams, lobster, or shrimp to garnish your tomato soup or serve your soup with cooked seafood. This can be a wonderful combination.