Gazpacho from fresh vegetables
4 servings
40 minutes
Gazpacho is a bright and refreshing soup that is an integral part of Spanish cuisine, especially in the Andalusia region. Its history dates back to the Middle Ages when the poor used bread, olive oil, garlic, and vinegar to create nutritious food. Later, with the arrival of tomatoes in Europe, the recipe gained its famous red color and fresh taste. This gazpacho made from fresh vegetables represents a harmonious blend of tomato sweetness, cucumber freshness, and bell pepper richness. The addition of garlic and red onion gives the dish a spicy depth while bread makes the texture velvety. It is best served chilled with a drizzle of olive oil and fresh herbs. Perfect for a hot day — nutritious, light, and incredibly aromatic!
1
Wash the tomatoes and make a cross-shaped cut on each tomato at the stem side.
- Tomatoes: 1 kg
2
Dip in boiling water for 1-2 minutes.
- Tomatoes: 1 kg
3
Place the tomatoes in ice water, then peel the skin off.
- Tomatoes: 1 kg
4
Cut the tomatoes in half or into 4 pieces and remove the stems.
- Tomatoes: 1 kg
5
Wash the red pepper, remove the seed pod, and cut into large cubes.
- Bell pepper: 2 pieces
6
Wash the cucumber, peel it, and cut it into cubes.
- Cucumbers: 1 piece
7
Peel the garlic cloves and crush them with the flat side of a knife blade.
- Garlic: 2 cloves
8
Break a slice of white bread into 3-4 pieces.
- White bread: 1 piece
9
Chop the vegetables in a blender: tomatoes, cucumber, bell pepper, and garlic.
- Tomatoes: 1 kg
- Cucumbers: 1 piece
- Bell pepper: 2 pieces
- Garlic: 2 cloves
10
Add bread (can leave for 5-7 minutes to let the bread swell) and grind to a homogeneous mass.
- White bread: 1 piece
11
Season the tomato mixture to taste with salt, sugar, wine vinegar, and lemon juice.
- Salt: 5 teaspoon
- Sugar: 1 teaspoon
- Red wine vinegar: 1 tablespoon
- Lemon juice: 1 tablespoon
