Best 2 Traditional Gazpacho Recipes

Gazpacho is a traditional cold Spanish soup made with fresh, raw vegetables, typically tomatoes, cucumbers, bell peppers, and garlic. It is a refreshing and healthy dish that is perfect for a hot summer day. There are many different variations of gazpacho, but the basic ingredients remain the same. Some recipes call for bread or almonds to be added to the soup for a thicker consistency. Others add fruit, such as watermelon or grapes, for a sweeter flavor. No matter how it is made, gazpacho is a delicious and refreshing dish that is sure to please everyone at your table.

In this article, we will provide you with three different recipes for gazpacho. The first recipe is for a classic gazpacho made with tomatoes, cucumbers, bell peppers, and garlic. The second recipe is for a white gazpacho made with almonds and grapes. The third recipe is for a spicy gazpacho made with chili peppers and cumin. All three recipes are easy to make and can be enjoyed by people of all ages. So whether you are looking for a classic gazpacho, a white gazpacho, or a spicy gazpacho, we have the perfect recipe for you.

Here are our top 2 tried and tested recipes!

TRADITIONAL GAZPACHO

Traditional Gazpacho image

The quintessential ingredients are all here: tomatoes, leftover bread, garlic, and a hint of sherry vinegar.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 13

Ingredients

2 cups cubed crustless day-old bread
2 garlic cloves
Coarse salt and freshly ground pepper
2 pounds ripe tomatoes, preferably beefsteak, seeded
1 four-inch piece English cucumber, peeled and seeded
1 one-inch-thick slice green bell pepper
2 teaspoons red-wine vinegar
1 teaspoon sherry vinegar
1/2 cup extra-virgin olive oil, plus more for drizzling
1 cup cold water, plus more for soaking
1/2 cup extra-virgin olive oil
1 cup torn rustic bread
Coarse salt and freshly ground pepper

Steps:

Make the gazpacho: Cover bread with cold water, and let soak for 15 minutes. Meanwhile, cover garlic with water in a small saucepan, and bring to a boil. Cook for 3 minutes; drain.
Transfer garlic to a blender. Squeeze excess liquid from bread, and transfer bread to blender. Add 2 teaspoons salt, the tomatoes, cucumber, bell pepper, and vinegars. Puree until smooth. With machine running, pour in oil in a slow, steady stream, blending until emulsified. Blend in cold water. Season with salt and pepper. Refrigerate gazpacho until chilled, at least 3 hours (or up to 1 day).
Make the croutons: Heat oil in a medium skillet over medium heat until hot but not smoking. Add bread, and fry, tossing constantly, until pale gold and crisp, 6 to 8 minutes. Using a slotted spoon, transfer bread to a paper-towel-lined plate. Season with salt and pepper.
Divide chilled gazpacho among 6 bowls. Drizzle with oil, and top with croutons just before serving.

TRADITIONAL SPANISH GAZPACHO

TRADITIONAL SPANISH GAZPACHO image

Categories Soup/Stew Tomato Appetizer No-Cook Vegetarian Quick & Easy

Yield 4-6 bowls

Number Of Ingredients 12

Ingredients

10 oz. of day old bread, crust removed
21 oz. of fresh summer tomatoes, skinned and seeds removed, chopped
1 clove of garlic, minced
1 medium sweet onion (Vidalia or other sweet variety) chopped
2 red bell peppers, skins removed and chopped
1 cucumber, peeled and seeds removed, chopped
1/2 tsp. ground Cumin
8 tablespoons of good Spanish Olive oil, extra virgin
2 tablespoons of good Spanish Sherry vinegar
2 tablespoons cold water, or more as needed
Diced tomato, cucumber and red bell pepper for garnish
Croutons (preferably homemade, optional) or crostini (grilled bread drizzled with extra virgin olive oil)

Steps:

In a bowl, soak the bread in 1/2 - 1 cup of water for 10 min. Squeeze out, by hand, as much water as possible from the bread. In a food processor, puree all the chopped vegetables; add the cumin, garlic, the soaked bread (water squeezed out), sherry vinegar and Olive oil and 2 Tbsp cold water. Puree in the food processor until the mixture is entirely pureed and smooth. Add more cold water if needed to get the right consistency; it should be slightly thick but should pour easily. Add salt to taste (start with 1-2 tsp). Refrigerate at least 2 hours and re-taste for salt. Serve chilled with garnish of chopped tomato, cucumber, red pepper; top with croutons or serve with crostini.

Tips:

Use ripe, flavorful tomatoes: The quality of the tomatoes you use will greatly affect the flavor of your gazpacho. Choose ripe, in-season tomatoes that are bursting with flavor.
Chill your ingredients before blending: This will help to keep your gazpacho cold and refreshing.
Use a high-powered blender: This will help to ensure that your gazpacho is smooth and creamy.
Strain your gazpacho before serving: This will remove any unwanted seeds or chunks.
Garnish your gazpacho with your favorite toppings: Some popular options include chopped cucumbers, croutons, and diced avocado.

Conclusion:

Gazpacho is a delicious and refreshing soup that is perfect for a hot summer day. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a gazpacho that is sure to impress your friends and family.