Andalusian Gazpacho Soup Recipe
If you’ve never had gazpacho soup, here are a few things to know. Gazpacho is traditionally a tomato-based soup served in Spain. Most recipes out there – tomato based or not – wind up being vegetarian or even vegan – because it’s all about the produce! A few require cooked ingredients, but the majority are made raw. You can also skip the veggie stock, because these fresh blended soups are all good on their own.
Gazpacho Soup Ingredients:
- 4 – 1 inch slices of a crusty bread
- 2 1/2 pounds tomatoes, cored and cut in half
- 2 medium cucumbers, peeled, seeded and roughly chopped
- 1 small red onion, roughly chopped
- 2 cloves garlic, peeled and mashed
- 2 tablespoons red wine vinegar
- 1/2 teaspoon ground cumin
- 1 1/2 teaspoons fine kosher salt
- 1/3 cup extra virgin olive oil
- 1/2 teaspoon freshly squeezed lemon juice
Gazpacho Soup Cooking Method
Place the bread slices in a medium bowl topped with a fine mesh sieve. Squeeze the tomato halves over the sieve to remove the seeds and allow the juices to run into the bowl with the bread. Place the tomatoes into the pitcher of your blender as you work. Press the seeds and any pulp through the sieve using a rubber spatula or your hands. Allow the bread to soak in the tomato juice for about 20 to 30 minutes.
In two or more batches, process the tomatoes, the bread and the rest of the ingredients in the blender on its highest speed until smooth. Pour each batch into a large serving bowl. Once finished, use a whisk to bring it all together. Cover with cling film (plastic wrap) and refrigerate for 2 to 3 hours.
Serve in chilled bowls and garnish with your favorite garnishes!
Gazpacho Soup Garnishes
Garnish with your choice of:
- finely diced avocado
- finely diced cucumber
- finely diced red onion
- grape or cherry tomato slices
- a few sprigs of fresh thyme (try lemon thyme or basil if you prefer)
- freshly ground black pepper
- a squeeze of fresh lemon juice
- drizzle of extra virgin olive oil
Serves four people as a starter