Traditional Spanish gazpacho soup
Spanish gazpacho is undoubtedly one of the most refreshing, raw, summer soups you can enjoy. Our recipe is for a very traditionally Spanish version and quite honestly, we couldn’t get enough of it during one particular visit to Spain when the weather was exceptionally hot.
When tomatoes are in season and you can get your hands on some nice juicy ones, they will be the best ingredient for your gazpacho. Once you have made it, it is best to serve as quickly as you can once it has been thoroughly chilled. This is the way to receive all of those pure nutrients at their best.
We have given you the option of using either vegetable broth or natural spring water in the recipe. It will depend on how much flavor you enjoy from your soup.
Spanish gazpacho – serves 4
- 1 kg of ripe tomatoes, diced
- 1 16 oz Pasta Nostra San Marzano tomato (DOP) sauce
- 2 stalks of celery, diced
- 3 small red bell peppers, diced
- 1 medium English cucumber, diced
- 1 small red onion, diced
- 1/3 cup red wine vinegar
- 1 clove garlic (really needs to be fresh garlic – garlic powder will not work as well)
- 2 level teaspoons salt
- 1 small red chili pepper, de-seeded and chopped
- 1 sprig of fresh mint leaves
- 1 level teaspoon cumin
- 1 level teaspoon ground coriander
- 1/2 level teaspoon cayenne pepper
- 2 – 3 tablespoons Vallecorsa extra virgin olive oil
- 1/4 cup vegetable broth or natural spring water, chilled
- toasted bread cubes to taste, soaked in equal amounts of water and vinegar.
- Wash and clean the vegetables and herbs. Allow them all to come to room temperature at which they have much more flavor.
- Combine all of the ingredients, plus 1/4 cup cold water, in a large bowl and mix well to combine.
- Remove three cups of the mixture and place in a blender.
- Blend until smooth and then return to the bowl.
- Mix well, cover and refrigerate until thoroughly chilled (up to 2 hours).
- Gazpacho is best served very cold and you can add crushed or cubed ice at the time of service.
Traditional gazpacho is served with croutons. These are soaked very quickly in a mix of equal parts of vinegar and water before being added to the dish. We prefer to have this at the table for people to help themselves.
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