Gazpacho, cold soup for hot days
With our Gazpacho recipe at your disposal, you can whip up a refreshing and delicious soup on warm days. Gazpacho is fantastic for batch cooking. Why not try our Gazpacho recipe right away?
With just a handful of ingredients, you can prepare a yummy appetizer, a light main course, or a speedy snack.
Origin of this Chilled Tomato-Pepper Soup Gazpacho, sometimes referred to as Gaspacho, is a cold soup made from puréed, raw vegetables. This vividly red soup hails from the southern Spanish region of Andalusia, leading to its alternative name, Gazpacho Andaluz. The soup also has a considerable following in Portugal.
Low Carb Gazpacho
This homemade chilled tomato soup is an excellent choice for a low-carb diet if you opt to omit the bread. This change doesn’t compromise the taste in the least.
Choosing the Right Bell Peppers
Gazpacho is traditionally made with green pointed peppers. However, if these aren’t readily available in your area, you can substitute with other varieties of pepper. Red peppers have a relatively sweet profile, eliminating the need to add extra sugar.
Storage Tips
Gazpacho is wonderfully suited for advance preparation. You can refrigerate it for up to 5 days. It’s also perfectly fine for freezing.
Also try our Carrot and Parsnip Soup, Hearty Pea and Ham Soup or Hungarian fish soup “Halászlé”.
Original Homemade Gazpacho
Equipment
- Hand blender
Ingredients
- 5 Slices White bread from the day before
- 1 kg ripe tomatoes
- 1 red bell pepper
- 1 green bell pepper
- ½ Onion
- 2 Garlic cloves
- ½ Cucumber
- 6 tbsp Olive oil
- Salt and pepper
- 1 Pinch of Sugar
- 1 Splash of Red wine vinegar
- 100 g Prosciutto
- 5 tbsp Olive oil
Instructions
- Cut the crust off the bread. Pour water into a bowl and soak the crustless bread for about 10 minutes. Score the tomatoes crosswise and place in hot water for about 3 minutes. Then remove and peel the skin. Wash the cucumber and dice roughly.
- Coarsely chop all tomatoes (stalk removed) except one. Halve, deseed, thoroughly wash the red and green bell peppers and also chop coarsely. Set aside 1 table spoon for garnish. Fine chop the peeled garlic, peel and coarsely dice the onion and squeeze out the soaked bread well.
- Put everything into a kitchen mixer or a tall bowl. Puree everything until a viscous soup is formed. Then turn the speed down to low and gradually add the olive oil. It should be slowly incorporated.
- Season your gazpacho with a bit of red wine vinegar (sherry vinegar or white wine vinegar will also work), add a pinch of sugar, season with salt and pepper.
- Let it chill in the fridge for a few hours before eating. Ideally, it can even be left overnight.
- Serve with toasted bread cubes and small pieces of Prosciutto.
