Gazpacho

Recipes, Soups

Is it a smoothie? Is it a soup? While Europe is sizzling in a record-breaking heat wave with temperatures soaring past 100° Fahrenheit I rediscovered this lovely recipe: Gazpacho is a cold, raw soup from Andalusia. It’s refreshing, delicious and healthy.

Long before anyone ever ate Paleo or vegan the Spanish came up with this plant-based dish. Or were it the Romans? The Moors? Whoever it was, when I had a plate of chilled Gazpacho for lunch yesterday I was thankful for its existence (man, is it hot in my apartment). Did I mention it only took ten minutes to prepare in a blender? Right.

Of course this is my own adaptation of the recipe. The soup exists in numerous variations and is served as tapas or side dish all over Spain and Portugal. If you want to stay original, add garlic and bread croutons and leave out the zucchini. Am I right Frieda? How’s the Gazpacho in Algeciras?

Gazpacho

Ingredients(for 4 persons):

  • 5 tomatoes
  • 1 onion
  • half a cucumber
  • 1 bell pepper (green or red)
  • 1/3 of a zucchini
  • a hand full of basil
  • ice cubes
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 100 ml cold water

Instructions:

  1. Roughly chop around 2/3 of the vegetables into bigger chunks
  2. Blend them with the ice cubes and the water
  3. Meanwhile, thoroughly chop the remaining vegetables and the basil
  4. Add the vegetables, the olive oil, the vinegar and the spices to the soup and stir with a fork or a spoon. I prefer not to blend all vegetables because that gives the soup a nicer texture and a richer taste
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