Gazpacho is a light, healthy soup that’s perfect for hot weather.
Cold, smooth, and full of fresh vegetables, it’s easy to make and ideal when you want something quick and refreshing.
Long before the well-known tomato version came along, people in Al-Andalus were already making a simple version with garlic, vinegar, pepper, and water. The version we know today started in Andalusia during the 1500s. Farm workers used stale bread, soaked it in water, and mixed it with crushed tomatoes, garlic, oil, and pepper to create a filling meal.
Later, more vegetables were added, things like cucumber, onion, and green or red peppers. These extra ingredients gave it more flavour and texture. These days, it’s common to serve gazpacho with small bits of chopped vegetables or croutons on the side.
Ingredients for Gazpacho
To make six portions, you will need a kilo of plum tomatoes, half a green pepper, one cucumber, two garlic cloves, a bit of stale bread (about 50 grams), 50 millilitres of olive oil, 30 millilitres of sherry vinegar, and a pinch of salt. Start by peeling the cucumber and cutting it into chunks. Cut the tomatoes in half and put them in a blender along with the chopped pepper, peeled garlic, and cucumber – keep a little of each aside for garnish.
Blend it all until smooth, then add the bread, oil, vinegar, and salt. Blend again until it’s fully mixed and silky. Pour it into a jug or container, cover it with cling film, and leave it in the fridge to chill for a couple of hours.
When you are ready to serve, strain the mixture to make it smoother. Serve it cold with the bits of cucumber, tomato, and pepper you saved earlier, sprinkled on top. It’s a simple dish with humble beginnings, but it still hits the spot on a hot day.
