Gazpacho (Spanish pronunciation: ; Andalusian: ) or Andalusian Gazpacho is a soup made of raw blended vegetables and served cold, originating in the southern Spanish region of Andalusia. Gazpacho is widely eaten in Spain and Portugal (Portuguese: , gaspacho), particularly during the hot summers, as it is refreshing and cool.
There are other recipes called gazpacho, such as gazpacho manchego, which is very different from Andalusian Gazpacho. There are also a number of dishes that are closely related to Andalusian Gazpacho, such as ajoblanco, salmorejo, pipirrana, porra antequerana, cojondongo and Portuguese gaspacho.
Gazpacho has ancient roots. There are a number of theories of its origin, including as a soup of bread, olive oil, water and garlic that arrived in Spain and Portugal with the Romans and also with the addition of vinegar. Once in Spain, it became a part of Andalusian cuisine, particularly Córdoba and Seville, using stale bread, garlic, olive oil, salt, and vinegar, similar to ajoblanco.
During the 19th century, the red gazpacho evolved when tomatoes were added among the ingredients. This version was spread internationally.
There are many modern variations of gazpacho, often in different colors and omitting the tomatoes and bread in favor of avocados, cucumbers, parsley, watermelon, grapes, meat stock, seafood, and other ingredients.
Ingredients and preparation
In Andalusia, most gazpacho recipes typically include stale bread, tomato, cucumber, bell pepper, onion and garlic, olive oil, wine vinegar, water, and salt.
The following is a typical modern method of preparing gazpacho:
- The vegetables are washed and the tomatoes, garlic and onions are peeled.
- All the vegetables and herbs are chopped and put into a large container (alternatively, the tomatoes may be puréed in a blender or food processor, pounded in a mortar (the traditional method), or strained and de-seeded with a food mill)
- Some of the contents of the container are then blended until liquid, depending on the desired consistency.
- Chilled water, olive oil, vinegar and salt are then added to taste.
- The remaining contents of the container are added to the liquid, then briefly blended, but not to purée, leaving some texture. (optional)
- Garnishes may be made with fresh bell pepper slices, diced tomatoes and cucumber, or other fresh ingredients.
Traditionally, gazpacho was made by pounding the vegetables in a mortar with a pestle; this more laborious method is still sometimes used as it helps keep the gazpacho cool and avoids the foam and the completely smooth consistency created by blenders and food processors. A traditional way of preparation is to pound garlic cloves in a mortar, add a little soaked stale bread, then olive oil and salt, to make a paste. Then very ripe tomatoes and vinegar are added. In the days before refrigeration the gazpacho was left in an unglazed earthenware pot to cool by evaporation, and some water added.
Portuguese Gazpacho made with diced ingredients
Gazpacho may be served with garnishes, served separately, such as hard boiled eggs and chopped ham (in the salmorejo variety from Córdoba), chopped almonds, cumin crushed with mint, orange segments, finely chopped green pepper, onion, tomato or cucumber. In Extremadura, gazpacho with local ham, added to the gazpacho rather than as a garnish, is called gazpacho extremeño. Andalusian sources say that gazpacho should be slightly chilled, but not iced.
Ingredients, texture, and how thick the gazpacho is made vary regionally and between families.
Similar cold raw soups such as Arjamolho in Portugal, salmorejo, porra antequerana and ajoblanco, are also popular in Andalusia, although not as widespread as gazpacho.
Gazpacho manchego, despite its name, is a meat stew, served hot, not a variation on the cold vegetable soup.
The original recipe using bread, water, vinegar, oil and salt is traditional in the Iberian Peninsula, perhaps going back to Roman times. Every Andalusian region or comarca has its own variety. The humble gazpacho became a very deeply rooted food for peasants and shepherds in the south of Spain. The basic gazpacho gave rise to many variants, some also called gazpacho, others not; some authors have tried to classify all these variations. Gazpachos may be classified by colour: the most usual red ones (which contain tomato), white ones (which contain no tomato, but include dried fruits), and green ones (which are white but contain some spices that make them green). These variants have their basic ingredients in common, garlic paste which works as an emulsifier, bread, olive oil, vinegar and salt. To the traditional ingredients red fruits such as strawberries, muskmelon, etc., may be added, making the gazpacho a bit sweeter. Gazpacho may be served as a starter, main dish, or tapa.
A popular variation comes from the town of Rota in the province of Cadiz. During times of drought there was not enough water to make gazpacho; arranque has the same ingredients as gazpacho, but uses less water and bread, making it a sort of cream. Some people add more bread until it takes on the consistency of a dip.
In Extremadura, gazpachos are a kind of purée or thick gazpacho known as cojondongo, or cojondongo del gañán, made of breadcrumbs, garlics, oil, vinegar and on the top of that chopped onions, tomato and peppers.
La Mancha variations
Gazpacho manchego, as its name implies, is made in the east region of La Mancha, in Albacete and nearby areas, and is popular in other areas in the center and southwest of the country.
It is a meat stew, whose main ingredients are small game animals or birds such as rabbit, hare, quail, or pigeon and flat bread, and may include garlic, tomatoes, and mushrooms. It is cooked in a cauldron and served hot. Garlic and tomatoes may be added. Another well-known variant in La Mancha is gazpachos de pastor or galianos.
Some other hot meat or fish dishes from other regions are called gazpachos (gazpacho jumillano, gazpacho de Yecla, gazpacho de Requena, etc.).
Gazpacho is often eaten during the very hot and dry summers in Castilla y León. The gazpacho made in La Moraña in the province of Ávila has large pieces of vegetables floating in a watery soup.
In popular culture
- Women on the Verge of a Nervous Breakdown, in which a drugged gazpacho plays a part.
- “Lisa the Vegetarian”, an episode of The Simpsons in which Lisa offers gazpacho as an alternative to meat at the neighbourhood barbecue.
- In an episode of the science fiction sitcom Red Dwarf the character Arnold Rimmer relates the story of his humiliation early in his career when, having been invited to the captain’s table, he unwittingly committed a faux pas by sending his gazpacho back to the kitchen to be heated up: ‘I thought they were laughing at the chef, when all the time they were laughing at me as I ate my piping hot gazpacho soup!’ The anecdote is related at greater length in the spin-off novel Infinity Welcomes Careful Drivers.
- Shawn Spencer introduces Carlton Lassiter to gazpacho in the Psych season 6 episode “Heeeeere’s Lassie”.
- In the Cartoon Network series Chowder, one of the recurring characters is a benevolent, albeit neurotic anthropomorphic woolly mammoth named “Gazpacho”, in accordance with the show’s culinary motif.
- In the episode “The Days and Nights of Sophia Petrillo” from The Golden Girls, Blanche tells the story of a time she poured a bowl of gazpacho on a waiter.
- In the first level of the 1998 Adventure game “Grim Fandango”, the protagonist Manuel “Manny” Calavera is given an assignment by his chief Don Copal to investigate a “Gazpacho intoxication”.
- List of soups
- List of tomato dishes
- Los Fruittis (a character is known as Gazpacho)
|Wikimedia Commons has media related to Gazpacho.|
- ^ Oxford English Dictionary, 2nd. ed cites R. Ford Hand-bk. Travellers in Spain I. i. 69 (1845) “Gazpacho..is a cold vegetable soup composed of onions, garlic, cucumbers, pepinos, pimientas, all chopped up very small and mixed with crumbs of bread, and then put into a bowl of oil, vinegar, and fresh water.”
- ^ Steven Raichlen (30 August 1989). “Gazpacho: Theme And Variations”. New York Times.
- ^ Clifford A. Wright’s facts about Gazpacho Retrieved 6 July 2007.
- ^ a b c Kate Heyhoe. “Last Blast Gazpacho: Tomato and Watermelon at Summer’s End”. Kate’s Global Kitchen.
- ^ a b c King Gazpacho, Andalucia Magazine. Retrieved 6 July 2007.
- ^ Cojondongo del gañán en la web de Turismo de la provincia de Badajoz.
- ^ Lescure Beruete, Luis Felipe. DICCIONARIO GASTRONÓMICO. Términos, Refranes, Citas y Poemas (2005) p.71
- ^ Gazpacho Manchego
- ^ Wikibooks: recipe for gazpacho morañiego. (in Spanish)
appetizers & snacks, gluten-free, Paleo, soups, stews & chilies, the daniel plan, vegan, vegetables, vegetarian,
Cool and refreshing gazpacho tomato soup. Get ready to take the edge off of summer’s heat with this vibrantly chilled soup made with tomatoes, cucumber, and herbs. Serve it alone or garnished with cooked shrimp or hardboiled eggs for a little protein. Try it with avocado slices. A batch keeps in the fridge for 4-5 days.
Gazpacho Tomato Soup: Cool, Refreshing, Healthy
How could anyone not like gazpacho? It could only be because they have never tried it. Just yesterday a friend said to me, cold soup? Yes, cold soup! Refreshing and healthy, it’s fantastic for hot weather and the perfect use for fresh peak of the summer produce.
Serve gazpacho in bowls for lunch or a snack. Pair it with grilled chicken or shrimp for dinner. Team it up with a quesadilla. Pour it into shot glasses and serve gazpacho shooters as an appetizer. Gazpacho can be enjoyed many ways.
A Great Way Up Your Vegetable Game
Packed with vegetables (ok so tomatoes are technically afruit), gazpacho is truly summer in a bowl. Tomatoes, cucumber, herbs, it’s filled with nutrition.
Sweet summer tomatoes are a great source of vitamins A, B2, C, and K, important minerals like manganese, copper, chromium, and potassium. They are also an excellent source of phytonutrients betacarotene and lycopene. Lycopene is where tomatoes get their red color.
Lycopene is thought to help prevent heart disease as well as promote bone and eye health. It has been shown to reduce the risk for many cancers. All from pretty, tasty tomatoes. Food truly is medicine. Food from the “farmacy” not the pharmacy.
For more reading on the health benefits of tomatoes, read this great article from LiveScience.
No Cook (Raw) Gazpacho Ingredients Tips
For the star of the show, use either organic Roma, Heirloom, or the best tomatoes you can find. Be sure to wash your produce well. I use Eat Cleaner produce wash. When you core and cut your tomatoes, squeeze out some of the seeds. This will give you a thicker soup.
There are options to thicken the soup. I made the original recipe with hardboiled egg to give the soup body. You can skip the egg to keep the soup vegan or the breadcrumbs to keep it paleo. I gluten-free toasted breadcrumbs. If you are not gluten sensitive, use toasted whole wheat breadcrumbs. Homemade is best and super easy to make. Here is how to make them. Another option, 1/3 cup of almond meal works great as a replacement for the egg and breadcrumbs.
For the liquids, I use chicken broth or vegetable broth and canned organic tomato sauce. Many gazpacho recipes use canned tomato juice as the liquid base, but most brands are very high in sodium. To reduce the sodium, I use no salt added organic tomato sauce and homemade broth.
A note on broth – If you’ve never made homemade broth, it’s worth the effort. I make it in big batches and freeze it in small containers. Vegetable broth takes a short time and is really one you should make, as the store boxed and canned brands taste pretty terrible. There are links to my recipes below.
Bell peppers are also a traditional gazpacho ingredient. If you like sweet peppers, add a red or yellow pepper to your vegetable mix. I leave them out because my husband can’t stand them (I love them).
Puree in a Blender
Once the vegetables are mixed, smooth the gazpacho out in a blender or food processor to the texture you prefer. Puree it all for a smoother soup or puree half and mix with the chunkier part for more texture. Chill for a few hours and enjoy.
Other helpful links
- How to make vegetable broth
- Homemade chicken broth
Gazpacho – Chilled Tomato Cucumber Soup
This recipe makes a big batch of soup. It keeps in the fridge for 4-5 days so you can keep enjoying its cool refreshment in hot weather. See recipe notes for vegan and paleo options. Serve chunky or pureed, depending on your preference. If you like the flavors of chili and lime, Tajin is available on Amazon. You will find lots of uses for it.
Tomato Gazpacho Soup
- 1 hardboiled egg (see options for vegan below) peeled and chopped
- 2 ½-3 pounds tomatoes
- 3 small Persian cucumbers 1 large English seedless cucumber
- 2 large garlic cloves chopped or minced fine
- ¼ cup finely diced red onion
- ¼ cup extra virgin olive oil
- 1 lemon juiced
- 1 lime juiced
- 6 tablespoons sherry or red wine vinegar
- 24 ounces low sodium chicken or vegetable broth 3 cups, preferably homemade
- 1 15-ounce can tomato sauce
- ¾ cup plain gluten-free breadcrumbs preferably homemade, optional
- ¼ cup finely chopped fresh flat leaf parsley
- 1 tablespoon finely chopped fresh oregano
- 2 tablespoons finely chopped chives
- 2 tablespoons molasses
- ¼ teaspoon ground chipotle powder
- 2 teaspoons sea salt
- ½ teaspoon ground black pepper
- Avocado slices
- Lime wedges
- Cucumber slices
- Chopped cilantro
- Cooked shrimp
To prep tomatoes, cut them lengthwise into quarters and slice out the seedy centers, then chop. Do the same with the cucumbers. Core tomatoes, then cut them into long quarters and chop. You can squeeze out some of the seeds if you want to.
Place tomatoes and cucumber in a blender or food processor and add add garlic, red onion, olive oil, citrus juices, vinegar, broth, tomato sauce, breadcrumbs, herbs and molasses. Add the hard-boiled egg, and chipotle powder if you like a little heat. Season with salt and pepper, to your taste.
Puree soup in a blender (see notes below) for about 1 minute to smooth it out. You may need to do it in two batches. Chill at least 4 hours or overnight for flavors to blend.
Note – For a chunkier soup, pulse, don’t blend, until you reach your preferred consistency, or puree half and leave half chunky to stir together. Soup will keep 4-5 days in the refrigerator. Make a batch Sunday and enjoy all week.
For paleo, skip the breadcrumbs and use almond meal. For vegan, skip the hardboiled egg and use the almond meal to thicken.
Shooters take about 2-3 ounces each if using as an appetizer. Bowls are 8-12 ounces each, so servings will vary depending on use.
Gaspacho – Spanish soup, which, in itsclassic performance, served cold. This gazpacho is sweet, very fresh and fragrant. Before serving, do not forget to accompany the dish with a portion of bread toasts with garlic and pesto.
How to cook a classic tomato soup with gazpacho?
Modern Italian and Spanish cuisinedeveloped from the poor men’s menu, so do not be surprised at the presence of bread crumb in the soup, it adds not only the satiety, but also the texture, density, ready-made food.
- Garlic – 2 cloves;
- bread – 2 slices;
- Salt – 2 tsp;
- Wine vinegar – 2 tbsp. Spoons;
- Sugar – 1 teaspoon;
- Ground cumin – 1/2 tsp;
- Tomatoes – 1,2 kg;
- olive oil – 1/2 tbsp.
From the bread cut the crust, and the crumb is poured with water for 1 minute, after which we squeeze.
Garlic paste in a paste and mix with breadcrumb, vinegar, sugar, cumin and half of peeled tomatoes in a blender. As soon as the mixture becomes homogeneous, add the remaining tomatoes to it and again whisk, achieving maximum uniformity. For greater uniformity, the soup can be wiped through a sieve. Serve chilled, adding a little more vinegar and salt before serving.
Gazpacho soup with tomato juice
Express version of gazpacho uses in itsbased tomato juice and sauce, the recipes of which we had to discuss earlier. Authentic such a recipe is no longer called, but in taste it is not inferior to the original.
- Olive oil – 1 tbsp. a spoon;
- Onion – 1 pc .;
- Garlic – 2 cloves;
- Chili pepper – 1 pc .;
- tomato juice – 5 items;
- tomato sauce – 2 1/2 items;
- leaves of coriander – 1/2 st .;
- Red onions – 1 piece;
- Cucumber – 1 piece;
- sour cream – 1/4;
Preheat the frying pan over low heat andpour oil into it. Fry the chopped onion until golden. In the last 40-60 seconds of cooking we add chopped chili and garlic to the pan. Transfer the roast in a saucepan, pour juice and tomato sauce. Salt and pepper add to taste. Leave the pan in the refrigerator until the soup is cooled down.
We serve gazpacho with sour cream, croutons, chopped herbs, and also the finest slices of fresh cucumber and red onion.
Recipe for cold tomato gazpacho soup
Add gazpacho extra taste will helpSeafood, which is not less traditional for the Spaniards, rather than tomatoes. If possible, use crab meat for the recipe, but if you have shrimp or crayfish at hand, the dish will also turn out very tasty.
- Olive oil – 2 tsp;
- Red onions – 1 piece;
- Garlic – 2 cloves;
- Hot pepper – 1 pc .;
- Tomatoes – 800 g;
- Dried oregano – 1/2 tsp;
- Cumin – 1/2 tsp;
- Paprika – 1 teaspoon;
- Sugar – 1 teaspoon;
- Vegetable broth – 500 ml;
- red wine vinegar – 1 teaspoon;
- crab meat – 200 g;
- Salt, pepper – to taste;
- coriander greens, grated cheese for serving.
In the saucepan we warm up the vegetable oil andfry on it onions with garlic and hot pepper for 1-2 minutes, until soft. We add to the frying pan tomatoes (previously peeled), herbs and spices, as well as sugar, broth and vinegar. We bring the contents of the saucepan to a boil and reduce the fire to an average. Simmer all together for 10 minutes, season with salt and pepper, and then chill until warm and whisk with a blender. Since tomato gazpacho soup is never served hot, put it in the refrigerator until it cools down completely.
We serve soup with toasted bread or tortillas, adding crab meat, shredded greens and some hard cheese.
Gazpacho is a traditional Spanish chilled soup made with tomatoes and peppers. It is a very popular summer dish. Anyone who’s been to Spain on a hot summer day can easily relate to how refreshing it is to eat a bowl of this chilled tomato gazpacho. One of the things that I love about gazpacho is all the different topping options. The traditional toppings usually consist of diced bell peppers, diced boiled eggs, and diced cucumber. Personally, I love to include avocado as a topping, diced or sliced. For a more modern touch, I also tried serving it with an avocado cucumber sorbet. I also like to make a quick salad or salsa with bell peppers, cucumber, onions and cilantro with lime, and use it as a topping in place of the plain diced veggies.
Easy recipe for Spanish tomato gazpacho, a refreshing chilled soup made with ripe tomatoes, bell peppers, cucumber, and more. Served with garlic bread, and topped with diced vegetables, hardboiled egg, pickled onions, avocado sorbet, etc.
- 5-6 medium size ripe tomatoes, about 2 pounds
- 3-4 red bell peppers, seeds removed and cut into chunks
- 1 cucumber, peeled and cut into chunks
- ½ small red onion
- 1 garlic clove – optional
- Salt to taste
- Olive oil, to taste
- Sherry vinegar, to taste
- Avocado cucumber sorbet (or diced avocado and diced cucumber)
- Diced bell peppers, use a mix of different colors
- Diced hard-boiled egg
- Pickled red onions
- Cilantro leaves
- Garlic bread
- Peel the tomatoes. An easy way to do this is to bring water to boil, make a cross or x cut on each tomato, place them in the boiling water for a couple of minutes until they start to peel. Remove the tomatoes from the hot water, run them under cold water, and remove the skin.
- Place the tomatoes, bell peppers, cucumber, onion, garlic, and salt in a blender or food processor. Pulse and blend until you obtain the consistency you want for the gazpacho, it can be either very smooth or more on the chunky side.
- Pour the gazpacho mix into a large bowl, cover, and refrigerate for at a few hours before serving.
- Stir in the sherry vinegar and olive oil right before serving, and serve with your choice of garnishes.
I also find that cebollas encurtidas or lime pickled onions make a delicious garnish for this chilled tomato soup. Gazpacho is also served with garlic rubbed bread slices on the side. The bread slices are fried or toasted in a pan with butter and then you take a whole clove of garlic and rub it on the bread.
I found some Spanish red peppers, which look like longer versions of the typical red bell pepper, and I loved the way they tasted in the gazpacho. However, they aren’t always available, so most often I end up using regular bell peppers. Most regions in Spain do not add bread to the actual gazpacho soup. Cadiz is one of the exceptions, but for the most part if you add bread you are making a variation called salmorejo. For a more traditional Spanish gazpacho serve the bread on the side instead. Gazpacho is a great make ahead dish for a family dinner on the patio or a summer party with friends. You can make the gazpacho the night before and keep it in the fridge until ready to serve. The toppings that you choose, including the fried garlic bread, can also be prepared in advance.
A few tips for a great gazpacho:
– Use ripe fresh tomatoes and please avoid using canned tomatoes (I cringe when I see that happen).
– The tomatoes should be peeled, some people remove the seeds, but I find it optional and it’s a personal preference.
– Gazpacho tastes better when it has been chilled for a decent amount of time. I would say give it at least a couple of hours, but overnight is ideal.
– Olive oil and vinegar (or lemon juice) should be added right before serving.
– Be creative with the toppings or garnishes for the gazpacho, you can let each person add their choice of toppings.
Step by step preparation photos for this easy Spanish gazpacho chilled tomato soup recipe: