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Ingredients

Adjust Servings:
Tomatoes – 4
Bell Peppers – 2
Cucumbers – 1
Tabasco Sauce – ½ tsp
Ground Black Pepper – to taste
Garlic – 8 cloves
Vinegar – ¼ cup
Olive Oil – ¼ cup
Tomato Juice – 5 cups
Salt – to taste

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Classic Gazpacho

Classic Gazpacho

Features:
  • Vegan
  • 30 min
  • Serves 5
  • Easy

Ingredients

Recipe

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If you would like to get better acquainted with Spanish cuisine, start with the classic gazpacho. It is a delicious soup made from raw vegetables that typically includes a base of tomato.

There are several theories about the origin of the name. Arabs, Mosarabs, and Jews lived in modern southern Spain until the 15th century. Therefore, according to one version, it is derived from the Mozarabic word caspa, meaning “leftovers”. In those days, they used leftovers to prepare the dish.

Another version says that the word gazpacho comes from the Hebrew word gazaz, meaning “cut into pieces”, “crushed”. These words characterize the cooking process.

Whatever the correct version, the recipe for classic gazpacho has been passed down from generation to generation, surviving to this day, and is a source of pride for Spaniards.

Interestingly, in Spain, they consider gazpacho more of a drink than a soup, and therefore they can serve it not only on a plate but also in a glass.

Try making gazpacho at home. We promise you will not regret it!

Steps

1
Done

Fry the unpeeled garlic cloves in a frying pan without oil until they become soft and blackened in some places (for approximately 10–15 minutes). Then remove the pan from the heat and let the garlic cool. When the garlic has cooled, peel it and put it in a food processor with peeled tomatoes cut into medium-sized pieces. Process until mashed.

2
Done

Separately grind cucumbers and bell peppers into small pieces. Combine all the prepared vegetables in one bowl, top them with tomato juice.

3
Done

Add spices, olive oil, and white wine vinegar. Add Tabasco sauce to taste. Put the soup in the fridge.

The longer the soup cools in the fridge, the tastier it becomes. Therefore, be patient and let it sit there for a while. By the way, there are multiple versions of gazpacho, so you can safely improvise and change the recipe to your liking.

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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