Gazpacho is an Andalusian soup that is eaten cold. The color can vary from orange to red, depending on how ripe the tomatoes are. Gazpacho is tasty and easy to make.
Gazpacho is great as a dish for the tapas table at any time of the year or as an appetizer or stand-alone dish on a hot summer day to quench your thirst. Here is an easy recipe for gazpacho from the cookbook “Tapas – classic Spanish recipes” by Per H. Jacobsen.
1/2 red onion
1 red pepper
1 clove of garlic
1 tsp cumin
5 tbsp sherry vinegar
1 slice of bread
1 glass of water
10 tbsp olive oil
How to do it
Wash and chop the vegetables and place them in a food processor or blender. Save some finely chopped red pepper and cucumber for garnish. Add cumin, sherry vinegar, bread, olive oil and 2 dl water. Add a little salt and blend until the cold soup is smooth. Taste it and add more salt if necessary. If you want your gazpacho without any small vegetable pieces, you can sieve it.
Serve your gazpacho in small glasses with a few ice cubes and garnish with pieces of red and green pepper, cucumber, fresh herbs and a few drops of olive oil.
Gazpacho tastes even better if prepared in advance. If you want to strain it before serving, wait until just before, as the flavor will be much more intense if it has been left overnight with all the vegetable pieces in it.