Authentic andalusian Gazpacho recipe. Spanish Gazpacho soup recipe
Today I suggest trying Spanish food and making a cold tomato soup called Gazpacho.
This dish is classified as a vegetarian and vegan recipe as it does not contain animal products.
I will share with you an authentic Andalusian gazpacho recipe, the indispensable ingredients of which are yesterday's white bread, olive oil, wine vinegar and salt.
The proportions of pepper, cucumber and onion in a Spanish gazpacho soup recipe can vary according to taste. If you like peppers, you can add a little more, the same applies to cucumbers and onions.
To make an authentic Gazpacho more delicious, I recommend using ripe tomatoes, the onion should be sweet, and it is better to use Virgen Extra olive oil.
The homemade gazpacho recipe is very simple and easy to prepare.
This cold soup will perfectly refresh you in the summer heat and delight you with its taste.
Tomato gazpacho is served with croutons and is often garnished with chopped tomatoes, peppers, cucumbers and onions.
Watch my video on how to make gazpacho soup and add a touch of Spain to your home.
#gazpachosoup #soup #tomatosoup #gazpachorecipe #coldtomatosoup #andalusiangazpacho #howtomakegazpachosoup
Ingredients:
Ripe tomatoes - 1 kg / 2 lb 4 oz
Water - 200 ml / 7 fl oz
Cucumber - 100 g / 4 oz
Green pepper - 80 g / 3 oz
Sweet onions - 40 g / 2 oz
White bread - 40 g / 2 oz
Olive oil - 6 tablespoons
Wine vinegar - 4 tablespoons
Salt - 8 g / ¼ oz
Garlic - 1 clove
Cooking time: 1 hour 30 minutes
Energy value per 100 g: 56.7 kcal
Proteins: 1.2 g
Fat: 3.7 g
Carbohydrates: 5.2 g
Gordon Ramsay's Gazpacho Soup: The Ultimate Recipe for a Sizzling Summer
Gordon Ramsay's Gazpacho Soup, a chilled, vibrant dish perfect for hot days. This ultimate recipe combines the freshness of ripe tomatoes, cucumbers, and peppers, offering a delicious blend of flavors and textures. Ramsay's take on this classic cold soup is not only easy to make but also impressively flavorful, making it an ideal choice for summer gatherings or a light, healthy meal.
Ingredients:
1 cucumber, peeled and chopped
1 red pepper, deseeded and chopped
1 green pepper, deseeded and chopped
1 kg ripe plum tomatoes, cored and chopped
2 garlic cloves, peeled and crushed
2 spring onions, trimmed and finely chopped
75g stale crusty white bread, chopped
2–2½ tbsp sherry vinegar, or to taste
For the Toasts (Optional):
8 thin slices of country-style white bread
Olive oil for brushing
Sea salt and freshly ground pepper
Directions:
00:00 A great gazpacho hinges on using overripe tomatoes, peppers, cucumber, and no-heat garlic.
00:26 There's flexibility in gazpacho ingredients, but Ramsay favors the inclusion of cucumber for freshness.
00:39 The flavors intensify the longer the ingredients marinate; overnight is ideal.
01:07 Ramsay recalls his memorable first taste of gazpacho in Spain.
01:20 Cucumber seeds are included for flavor and texture, paralleling the effect cucumber has in Pimm's.
01:51 Bread is added to the mix to give the gazpacho its unique texture and thickness.
02:05 Basil and other herb stalks are included for intense flavor; the soup is seasoned with salt, pepper, olive oil, and sherry vinegar.
02:43 The ingredients are pressed overnight in a restaurant technique to extract maximum flavor before blending.
03:17 The ingredients are thoroughly blended to create a fine and glossy texture.
03:57 The gazpacho is garnished with fresh basil and a drizzle of extra-virgin olive oil for additional freshness.
Actual Recipe:
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GAZPACHO RECIPE I Cold Spanish tomato soup
To make gazpacho for approximately 6 portions you will need:
✔️ 5-6 tomatos
✔️ 1 large cucumber
✔️ 1 red bell pepper
✔️ dried bread crumbs 100 gr / 3.5 oz
✔️ 2 tea-spoons of vinegar or juice of half lemon
✔️ 1 onion
✔️ 1 clove of garlic
✔️ 3 table-spoons of olive oil
✔️ herbs for decoration
✔️ ice
✔️ 8 drops of tabasco
✔️ optionally: strawberry, watermelon, ketchup
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The Best Cold Gazpacho Soup Recipe - EatSimpleFood.com
Recipe:
Gazpacho is a Spanish based uncooked (raw), cold, and uber fresh tomato based soup. It's got summer's bounty of ingredients like fresh tomatoes, crunchy cucumbers, crisp red bell peppers, red onions, a hint of garlic, fresh lime juice, and olive oil. A little bit of tomato juice intensifies its richness and thickness.
Summer tomatoes are poppin' right now and so delicious! I can't think of anything better to eat on a hot day then fresh cold gazpacho soup.
Gazpacho is a labor of love. I say this because it takes time to work with gazpacho's beautiful vegetable ingredients. It tastes so good, so the return on the investment for hard work to make it is that your bowl will be empty rather quickly, way too soon to be precise.
Gazpacho Ingredients
The main ingredients for gazpacho are: fresh tomatoes, cucumbers, onion, garlic, lime juice, olive oil, basil, vinegar, and red pepper.
Having said that, there are so may summer vegetables that can be added based on preference.
Use any tomato for this fresh gazpacho recipe, but Romas are meaty with the fewest seeds. The seeds are removed to create a smooth textured gazpacho.
Add a couple jalapeno slices as a garnish or a couple shakes of tabasco sauce for spice.
Why is Gazpacho Soup Served Cold?
Fresh Gazpacho soup generally needs time for the ingredients to integrate together and intensify. Make it ahead of time - it tastes best after it's been chilled at least a couple hours and tastes even better the next day.
Creamy Vs. Chunky Cold Gazpacho
Gazpacho soup can be made either smooth or creamy. I like a little bit of both so generally blend about 1 cup of the ingredients to create a little smoothness and a little chunkiness. Pour it in a bowl and add a spoon.
Blending part or all of the soup gives gazpacho a more orange creamy color tone.
Blending the soup completely makes for more of a drink like consistency. Add a couple ice cubes, pour it in a glass, and enjoy a refreshing summer drink.
Peeling Tomatoes for Gazpacho
Although I have seen some recipes that don't peel the tomatoes, I will argue that peeling them makes for a better textured and smoother gazpacho soup.
Making an X on the end of the tomato before blanching them makes it easier to peel them after blanching. Don't know which side is the tomato end (it's the opposite of where the stem is). Doesn't really matter, make an x on both sides if you don't understand what I'm putting down.
Blanch the tomatoes (cook in a simmering pot for a couple minutes). Strain and immediately place the tomatoes in an ice bath. An ice bath for the cooked tomatoes stop them from cooking and makes them cooler and easier to handle for peeling.
Don't want to turn the stovetop on to blanch the tomatoes to peel? Cool, just peel the tomatoes with a vegetable peeler. It will take a little longer and require more patience but it's nice to not have to turn the stovetop on too.
Final Tips On Making Gazpacho
Throw all of the garlic in the blender instead of mincing it and mixing it into the soup. This ensures a smooth garlic taste without biting into a big chunk of garlic.
Play with the ingredients in this gazpacho soup recipe. If you have more than a cup of cucumber, just throw it all in and maybe add a little more tomato juice if needed.
I've made this Gazpacho soup a multitude of ways, sometimes without garlic, sometimes with parsley instead of basil and sometimes with lemon instead of lime. It's always good.
Feeling like you need a little more carbs in your meal? Add a couple croutons as a garnish or some fresh bread for dippin'. Serve this soup with crackers and pimento cheese or Parmesan Crisps.
Serves 4
Ingredients:
-6 roma tomatoes (~ 1 ½ lbs), peeled, seeded, & chopped
-1 cup cucumber, peeled, seeded, & diced
-½ cup red pepper, seeded & diced
-⅓ cup red onion, diced
-1 lime, juiced
-2 tsp balsamic vinegar
-¼ cup olive oil
-~¾ cup tomato juice
-¾ tsp salt
-2 cloves garlic, minced
-¼ cup basil, sliced as garnish
Instructions:
-Mark an X in the bottom of your tomatoes. Bring a medium pot of water to a boil and add tomatoes. Cook ~ 20 seconds and transfer to an ice bath (ice and water) for ~ 2 minutes.
-Peel, seed (over a fine mesh strainer), and dice tomatoes. Reserve tomato juices in a large bowl and add tomatoes to the juices. Toss the seeds out.
-Add cucumbers, red peppers, red onion, lime juice, balsamic vinegar, olive oil, tomato juice, and salt to tomatoes and stir.
-Add garlic and 1 cup of mixture to a blender and blend it up!
-Transfer back to the bowl with the raw chunky ingredients and stir.
-Gazpacho tastes best when chilled for a couple hours but can be eaten right away.
-Add salt to taste and garnish with basil.
Happy Eating!
Beckie
Classic Gazpacho | क्लासिक गाज़पाचो | Spanish Cold Soup | Sanjeev Kapoor Khazana
A Spanish classic cold soup made during the summer season.
CLASSIC GAZPACHO
Ingredients
3-4 medium tomatoes, quartered
3 white bread slices
1 medium red capsicum
1 medium green capsicum
1 medium cucumber
4-5 fresh basil leaves
3-4 garlic cloves
Salt to taste
2 tbsps white wine vinegar
¼ cup extra virgin olive oil + for drizzling
8-10 ice cubes
Topping
Fried croutons as required
Cherry tomato halves
½ small green capsicum, chopped
1 small onion, chopped
½ small English cucumber, chopped
Fresh basil leaves as rwuired
Crushed black peppercorns to sprinkle
Method
1. Cut the white bread slices into 1 inch pieces. Transfer into a bowl.
2. Cut the red capsicum in halve, deseed and roughly chop. Similarly, repeat the same with green capsicum. Transfer into the same bowl.
3. Peel the cucumber and roughly slice them. Transfer into the same bowl.
4. Add the tomatoes into the same bowl. Add the mixture into a grinder jar, add basil leaves, garlic cloves, salt, white wine vinegar, extra virgin olive oil, and ice cubes. Pour ¾ cup chilled water and grind into a fine mixture.
5. Transfer the mixture into serving bowls, garnish with fried croutons, cherry tomato halves, chopped green capsicum, chopped onion, chopped cucumber, and arrange some basil leaves. Drizzle olive oil and sprinkle crushed black peppercorns.
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Gazpacho | Kenji's Cooking Show
The classic cold tomato soup from Andalusia is the ultimate summer refresher (and requires nothing but a knife, a cutting board, and a blender).
Read up on the science of salting vegetables here:
And get the full recipe here: