Recipe: From Spain with Love: Magnificent Gazpacho
As some of you might know from my envy-inducing Instagram and Twitter updates, I have been eating my way through France and Spain. I’ve spent a few days in the north of Spain enjoying Rioja wine, Jamon Iberico and lots of cold, refreshing Gazpacho. I’ve always loved this Spanish vegetable soup and whenever I’m in this part of the world I overload my system with the goodness of sweet tomatoes, olive oil, garlic, cucumber and peppers. It’s hard not to – you can get it in every cafe, restaurant, supermarket and 7/11 in sight. And unlike many recipes suggest, Gazpacho soup is often made without bread which makes it a perfect Paleo dish.
There are many variations of gazpacho soup – other popular versions use red peppers (known as salmarejo) or almonds (known as ajoblanco). All of them make my mouth water but today I wanted to share a recipe for a more traditional, tomato-based gazpacho soup recipe that is a consolidation of many types I’ve tried on the road and at home, plus my own little twists.This soup has NO BREAD!
- 8 ripe tomatoes, Roma or round but not Beefsteak
- 1 small red onion, peeled and coarsely chopped
- 1 medium cucumber, peeled and seeds scooped out
- 1 small green pepper, core and seeds out, chopped
- 1 small red pepper, core and seeds out, chopped
- 3 large garlic cloves, peeled
- 1 long red chilli, seeds out
- 1 orange, a little zest + juice
- 2 tbsp Apple Cider or Sherry vinegar
- 3/4 cup olive oil
- 1 cup tomato juice
- 1 cup cold water
- 1 tsp salt
- 1/2 tsp pepper
- Garnish with diced cucumbers, red pepper, red onion and more olive oil
- Bring a large saucepan of water to boil. Place tomatoes in boiling water for 20 seconds or until their skins crack. Remove and rinse under cold water. Peel the skin off, cut into quarters and remove the seeds.
- Peel the cucumber and cut in half going lengthways. Using a spoon, remove some of the more obvious seeds. Roughly cut all vegetables.
- Process tomatoes, peppers, cucumber, onion, chilli, garlic and orange zest with water and tomato juice in a food processor or a blender until fairly smooth consistency. Then add olive oil, vinegar, orange juice, salt and pepper and process quickly until well incorporated but not over-blended so it starts foaming. Depending on the consistency you prefer, you can add more water or tomato juice.
- Eat right away or refrigerate for an hour before serving in bowls or glasses.
Preparation time: 30 minutes
Number of servings: 4-6
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