With the long and warm summer days here, nothing like Andalucia’s trademark dish to freshen us up. Gazpacho is a nutrient-rich, satisfying salad-in-a-glass, with a taste of vegetables, spices, and herbs.
If you would like to make your own gazpacho, here you can find the traditional recipe.
- 75 g stale bread (Spanish loaf, not packaged bread), crusts removed
- 1 kg ripe tomatoes, peeled and seeded (preferably vine-ripened tomatoes)
- 3 cloves garlic
- 2 tsp salt
- pinch of ground cumin
- 6 tbsp olive oil
- 5 tbsp vinegar
- about 300 ml wat
For the garnish:
- 100 g green peppers, finely chopped
- 100 g cucumber, peeled and finely chopped
- 1 small onion, finely chopped
- 1 small tomatoes, finely chopped
- 2 slices bread, toasted and diced
How to …
Put the bread to soak in enough water to cover for 10 minutes. Squeeze out excess water and put the bread in a blender or processor. Cut the peeled tomatoes into chunks and add to the blender with the garlic, salt and cumin. Process until puréed (in two or more batches if necessary). With the motor running add the oil in a slow stream, then add the vinegar. The mixture will thicken and change colour as the oil emulsifies. Add a little of the water and transfer to a serving bowl or pitcher. Stir in water to the desired consistency. Chill until serving time. Place the chopped peppers, cucumbers, onion, tomato and bread crumbs in individual small bowls or in a divided dish and serve them on the side.
Did you know?
Besides being a delicious and refreshing meal, gazpacho is also healthy. Tomatoes contain carotenoids, which are antioxidants that are found in brightly colored fruits and vegetables, such as tomatoes, carrots and other red and orange foods. Antioxidants play a key role in cleaning up free radicals in the blood system and from body tissues.
Have you tried making gazpacho yourself? Share your tricks and pictures with us …