Spanish Spicy Gazpacho
8 servings
30 minutes
Spanish spicy gazpacho is a true celebration of the flavors and traditions of Andalusian cuisine. Its history begins in sunny Spain, where locals used available vegetables and spices to create a refreshing cold soup. This version is particularly spicy due to anchovies, Worcestershire sauce, and aromatic spices. The velvety texture of the gazpacho is achieved with rye bread and olive oil, while its sweet-sour notes are revealed through wine vinegar and Tabasco. Served with crunchy pieces of fresh vegetables and a splash of balsamic vinegar, it refreshes perfectly on hot days and awakens the appetite. This gazpacho can be served as a standalone dish or as a light appetizer before the main feast, enriching the meal with the richness of Mediterranean flavors and aromas.
1
Remove the stem and core from the sweet pepper. Peel the cucumbers. Set aside half (1 cucumber, 1 small tomato, and half a pepper). Make cross cuts on the remaining tomatoes, pour boiling water over them, then cold water to remove the skin. Chop the vegetables randomly and place them in a bowl.
- Red sweet pepper: 2 pieces
- Cucumbers: 4 pieces
- Tomatoes: 1.5 kg
2
Place cloves and peppercorns in a dry heated pan and heat for 2-3 minutes, then transfer to a mortar and add a little salt. Just a little, as the anchovies are salty. Grind as finely as possible.
- Carnation: 1 piece
- Allspice peas: 0.5 teaspoon
- Pink pepper: 0.5 teaspoon
- White peppercorns: 0.5 teaspoon
3
Cut the crusts off the bread, sprinkle the crumb with vinegar, and let it sit for 5 minutes. Chop the anchovies with parsley and garlic. Add the bread, anchovies, parsley, garlic, Worcestershire sauce, Tabasco to taste, celery seeds, and spice mix to the vegetables. Pour in a little lightly carbonated mineral water and let it sit for 10 minutes.
- Rye bread: 1 piece
- Anchovy fillet: 4 pieces
- Parsley: 0.5 bunch
- Garlic: 3 cloves
- Red wine vinegar: 2 tablespoons
- Worcestershire sauce: 1 teaspoon
- TABASCO®: to taste
- Celery seeds: to taste
- Mineral water with gas: to taste
4
Blend the resulting mixture with a blender. While the motor is running, pour in the oil in a stream. If you want to achieve a completely smooth puree, you can strain the mixture through a sieve. Place the soup in the refrigerator for at least 3 hours.
- Olive oil: 100 ml
5
To prepare, remove the liquid with seeds from the remaining tomato. Cut the pepper, cucumber, and tomato into small cubes. Remove the stems from the basil, chop the leaves, and mix with the vegetables.
- Tomatoes: 1.5 kg
- Red sweet pepper: 2 pieces
- Cucumbers: 4 pieces
- Basil: 0.5 bunch
6
Pour the soup into bowls, place a bit of vegetable mix in the center, drizzle with balsamic vinegar, and serve.
- Red wine vinegar: 2 tablespoons