Classic Gazpacho
Gazpacho is the quintessential cold summer soup. With all of the fresh flavor and nutrients of raw vegetables, it has aptly been called a liquid salad. Perfect for a sweltering summer day when it’s too hot to eat!
Our gazpacho is the classic recipe with bread. Ideally, use slightly stale crusty white bread (or, a third of a French baguette). The bread adds thickness, body, as well as a certain creaminess. Plus, it’s a great use of old bread! However, you can forgo the bread if you prefer. We’ve made it both ways and think the soup feels more like a thin salsa without the bread.
Gazpacho recipes are flexible. Here are a few of our tips:
- Some folks strain our gazpacho as a final step; we prefer to keep the fiber. It’s not meant to be a smoothie. However, if you have picky eaters, straining is an option.
- Smaller, sweeter varieties of tomato are usually better (not beefsteak, for example).
- If you are not a fan of green peppers, use red peppers. Cubanelle peppers are our favorite if you have access to these light green, mildly sweet peppers.
- For those who don’t like onions, omit them. Not a cilantro fan? It’s optional. Make it your own.
Check out this page for more delicious summer recipe ideas using seasonal fruits and vegetables.
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Ingredients
Instructions
In a blender or food processor, puree tomatoes, cucumber, onion, and pepper until very smooth. (If needed, work in batches.)
Squeeze out the water from the bread, tear it roughly into chunks, and add to the blender/processor.
Add the olive oil very slowly, making sure it fully emulsifies before adding more. Blend until smooth.
In a bowl or pitcher, combine processed vegetables with rest of the ingredients (vinegar, salt, hot-pepper sauce), to taste.
Set aside for 30 minutes to an hour to allow flavors to marry.
Chill until cold and serve with garnishes.
If soup is too thick, just add a few drops of water. If it separates in the fridge, just give it a good stir with a wooden spoon before serving.
Add more seasoning (salt and pepper), to taste.
Yield:
Preparation Method
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Cucumbers and basil
Since I have abundance of cucumbers and basil I use in place of parsley and cilantro. But as with a recipes you can add or remove to whatever your taste buds like.
I don't like cucumbers...
I don't like cucumbers so I will omit them. By the way, I feel recipes are just suggestions-- especially since there are so many creative recipes for people who have food allergies or sensitivities.
I'm in agreement with the
Cucumbers keep the soup light and refreshing. I've never thought to use cilantro, but it's a compatible flavor, and might be a nice variation on a theme. I think I'll try it next time I make gazpacho!
I agree NO cilantro. It does
I say NO cilantro. It does change the flavor, making it taste like "salsa" soup. I also do not like it very often. It has its place, here is not it!
You can certainly omit the
You can certainly omit the cilantro.
There are many variations in
There are many variations in the basic recipe for Gazpacho. Our favorite includes tomatoes, cucumber, bell peppers (we use orange and/or yellow), onion and garlic plus Clamato Juice, wine, olive oil and apple cider vinegar. We love it. We don't like cilantro, so wouldn't use it. A soupçon of savory enhances. Fresh basil is another occasional variation. BUT, it you are talking about a basic, classic Gazpacho, use tomatoes, cucumber, bell peppers, onion and garlic. Gazpacho is a Spanish / French recipe, and is quite refreshing in the summer and fall. IF you can get ripe, deep-flavored tomatoes in late fall, winter and spring, it's good all year round. It is limited by the quality of the tomatoes.
try this out
try this out