Spanish Gazpacho – Raw vegetable chilled soup

Gazpacho is a typical Spanish cold soup, and since we live here, we have been preparing and eating gazpacho every summer. It is actually the best dish when it’s 100ºF outside and we don’t feel like cooking anything.

Gazpacho is raw food, because none of the ingredients have been cooked. So, it’s full of vitamins and enzymes, and it’s a very good way to add highly nutritious raw food to your diet.

And it’s so quick and easy to do that even my son can make it by himself since his 5th birthday.

Of course, there are several recipes of gazpacho, and this is mine, which is quite faithful to what my friends in Madrid do. You can change the proportions of ingredients according to your particular taste.

A word about bread: the Andalusian gazpacho is made using bread; it is called salmorejo and has a very different taste. I do not like to add bread in the gazpacho, but it’s really a matter of taste, so if you want to give it a try, simply add one or two slices of good quality white bread (not processed one, of course) to the ingredients below.


Serves 6 – Prep. time 10mn. + chilling time 12h.

1.6 lb. (750g) ripe tomatoes
1 red bell pepper
2 shallots or 0.5 white onion
1 small cucumber, peeled and seeded
4 tablespoons sherry vinegar
0.5 cup (120ml) extra virgin olive oil
sea salt and pepper to taste

Cut all vegetables into pieces and put them in a blender. Add vinegar, oil, salt and pepper, and 1.5 cup (350 ml) of cold water.

Blend for about one minute.

Taste and add salt if needed, and some water depending on the desired consistency.

Refrigerate for 12 hours or more.

Serve cold.

You can add some diced cucumber and a few pieces of organic Spanish ham in the soup. We call this here complementos, and they are entirely optional. I’ve put some for the picture above but I usually don’t add them.

The gazpacho can keep in the fridge for a few days but it’s best eaten as soon as possible to retain more vitamins.


 

 
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