With these hot temperatures, I prefer eating something cold, fresh and simple
If it’s cooked super fast it’s even better.
But “cooked” does not apply to this cold tomato soup. Raw vegetables are used. Which in my eyes makes Gazpacho even more attractive these days.
It’s also a good thing that with this soup you can “recycle a lot of leftovers”
I have some leftover chopped tomatoes and some toast slices that are not so soft anymore. In the fridge I find a lime, which is not typically used in gazpacho, but tastes great. And I always have ginger and garlic at home anyway.
Fortunately, the basil in the garden is just right for harvesting.
Only the peppers are missing, which is not so bad, because my daughter doesn’t like them. That’s why I replace them with paprika. Which is always in stock at home since I’m a spice seller. For an even more peculiar note, you can also add very little smoked paprika.
According to the traditional recipe you have to add cucumber, which I don’t have at hand today either. I keep the soup thin with a little extra water.
And what does “original” mean, there are so many different recipes
Originally probably people used the vegetables that were just ripe in that moment. The basic ingredients are certainly always about the same, but the quantities can vary.
If you like, you can garnish the gazpacho with small pieces of tomato, peppers or boiled eggs.
The gazpacho soup is originally from southern Spain or Portugal.
The more bread you use, the creamier and lighter the soup will be
Of course, this is a matter of taste. If you leave out the water and the cucumbers but add a tablespoon of vinegar (or even balsamic vinegar) and a boiled egg, it becomes a salmorejo, a thicker gazpacho, especially known in Còrdoba, which you eat with bread and pieces of Serrano ham. This cream is eaten as a tapas. A tapas is “a little something” to eat. It is also an excellent aperitif. Whether one or the other, I think both are great!
Now the recipe for the Gazpacho:
- ½ l pureed tomatoes
- ½ l water
- 2 slices bread
- 1 lime only juice
- 10 leaves basil
- 1 clove of garlic
- 1 cm ginger peeled
- 2 tsp paprika or half paprika, half smoked paprika
- 2 tbsp olive oil
- salt and pepper to taste
- Ice cubes as many as necessary
- Puree everything together in a mixing bowl. Decorate with basil leaves and breadcrumbs.