recipe.exchange

Gazpacho

@arecipe.bsky.social

Gazpacho is a hearty soup that is served cold, making it a perfect way to cool down and replenish the body on a hot, summer day. This is the classic gazpacho recipe, but there are many other variations. Gazpacho is typically served along with the main course, or afterward. Some Spaniards serve it in a glass, as a beverage to accompany the meal.

Ingredients

  • 2 oz (50 g) 2–3 day-old white bread (optional—leave out for a thinner soup)
  • 1 lb (450 g) tomatoes, skinned and quartered
  • ½ lb (225 g) green bell peppers, seeded and trimmed
  • ½ cucumber, peeled and cut in chunks
  • 1 clove of garlic
  • ½ mild Spanish onion, chopped
  • 1 tbsp white or red wine vinegar
  • 2 tbsp olive oil
  • ¼ chile pepper, seeds removed (optional) (optional)
  • Cilantro (optional) (optional)
  • ⅓ pt (2.4 dl) iced water
  • Sea salt
  • Black pepper
  • Ice cubes
  • 1 tomato, skinned and diced fine
  • ½ green bell pepper, diced fine
  • ¼ peeled cucumber, diced fine
  • bread

Instructions

  1. 1
    If using, tear up the bread, and soak it in water for 30 minutes. Squeeze it dry.
  2. 2
    Blend bread, tomatoes, bell peppers, cucumber, garlic, onion, vinegar, olive oil, chiles, cilantro, and water in a blender until roughly chopped. The soup should have texture and discernible vegetable bits, so do not chop too finely.
  3. 3
    Pour soup into a large bowl with some ice, and season to taste with salt and pepper.
  4. 4
    Dice the bread, and fry it in a little olive oil until brown.
  5. 5
    Chop the other vegetables finely.
  6. 6
    Serve all garnishes in separate little bowls on the table.
Category
Soups
Cuisine
Spanish

Dietary Information

Vegan
Vegetarian

Recipe Attribution

Wikibooks Cookbook
en.wikibooks.org/wiki/Cookbook:Gazpacho