Village-style gazpacho
8 servings
60 minutes
Rustic gazpacho is a simple yet incredibly refreshing cold soup from sunny Spain. Its roots trace back to Andalusian villages where farmers used available seasonal vegetables to create a nutritious and invigorating dish. The bright red color and rich flavor of ripe tomatoes, crunchy cucumbers, and sweet peppers create a harmonious blend of freshness and light acidity enhanced by red wine vinegar. Olive oil adds silkiness while Tabasco sauce gives a spicy touch. It’s best served cold after several hours in the fridge to let all the flavors develop. This soup is perfect for a hot day, quenching thirst and satisfying without being heavy. Traditionally enjoyed with bread or vegetable sides, each spoonful offers a taste of summer.
1
In a large bowl, add finely chopped cucumbers, peppers, tomatoes, and onions. Add tomato juice, vinegar, olive oil, and Tabasco to taste. Season with salt and pepper and mix well.
- English (hothouse) cucumbers: 400 g
- Tomatoes: 400 g
- Red sweet pepper: 2 pieces
- Red onion: 120 g
- Tomato juice: 2 glasss
- Red wine vinegar: 0.5 glass
- Olive oil: 0.3 glass
- Tabasco sauce: to taste
- Salt: to taste
- Ground black pepper: to taste
2
Pour half of the mixture into a blender and blend until smooth. Transfer back to the bowl and mix well. Refrigerate for 4-6 hours.
