Fresh gazpacho
8 servings
30 minutes
Fresh gazpacho is a true embodiment of Spanish culinary tradition, rooted in sunny Andalusia. This cold soup, created for refreshing on hot days, combines the brightness of ripe tomatoes, the crunchy sweetness of peppers, and the delicate freshness of cucumber and zucchini. The aromas of garlic and onion add spiciness to the dish, while olive oil and balsamic vinegar provide noble depth of flavor. A light heat from cayenne pepper complements the composition, making gazpacho slightly playful. This soup not only delights the palate but is also perfect for a light summer dinner or an aperitif before the main course. It is served chilled, allowing each ingredient to reveal its beauty and providing a sense of freshness and vitality.
1
In a large bowl, mix diced tomatoes, red and yellow peppers, zucchini, cucumber, onion, and garlic. Mix well.
- Tomatoes: 5 piece
- Fresh red bell pepper: 1 piece
- Fresh yellow bell pepper: 1 piece
- Courgette: 0.3 piece
- Onion: 0.3 head
- Garlic: 3 cloves
- Cucumbers: 0.5 piece
2
In a small bowl, mix olive oil, cayenne pepper, parsley, and balsamic vinegar. Mix well and drizzle over the vegetables.
- Olive oil: 100 ml
- Cayenne pepper: 0.3 teaspoon
- Parsley: 0.3 bunch
- Balsamic vinegar: 3 tablespoons
3
Pour 300 milliliters of the mixture into the blender and blend thoroughly.
- Olive oil: 100 ml
4
Pour back into the bowl and chill before serving.
