What could be better than a cold Spanish soup on a hot summer day? I think nothing can beat a tomato gazpacho. I know there are several variations of this dish, but I have prepared the best 35-minute tomato gazpacho recipe for you. Let’s make this dish together. To have a perfect tomato gazpacho, just follow my instructions and use my useful tips.
What is a Tomato Gazpacho?
Tomato gazpacho is a traditional cold soup. It originated in Spain, especially in the Andalusia region. Ripe tomatoes and other vegetables such as cucumbers, peppers, onions, and garlic are the main ingredients of this refreshing dish. The ingredients are mixed with olive oil, vinegar, and bread. The result is a smooth, tasty soup.
The fresh, ripe tomatoes provide a bright, slightly tangy base and the primary flavor of tomato gazpacho. Adding vinegar adds a zing, while olive oil adds a rich, earthy flavor.
Tomato Gazpacho Ingredients
- Tomatoes: The main ingredient that provides a fresh, tangy, and slightly sweet base for the soup.
- Red bell pepper: Adds a sweet, fruity taste and bright color to the gazpacho.
- Blue Onion: Provides a pungent, slightly sweet flavor that enhances the overall flavor.
- Celery Stalk: Adds a fresh, crunchy texture and a mild, peppery flavor.
- Cucumber: To balance the richer flavors, adds a refreshing, light, and crisp element.
- Chili Pepper: Provides a subtle spicy kick that adds complexity to the gazpacho.
- Basil: Gives soups a fresh, aromatic, and slightly peppery taste.
- Olive Oil: Adds richness and a smooth texture that helps blend the flavors.
- Balsamic Cream: Balances the flavors with its acidity and provides a sweet and tangy note.
- Raspberry Vinegar: Adds a unique fruity acidity that brightens the flavor of the soup.
- Salt: Balances sweetness and acidity and enhances the natural flavors of the ingredients.
- Black Pepper: Adds a subtle heat and complexity that rounds out the flavor profile.
How to Make Tomato Gazpacho at Home?
- Peel the peppers, place on foil, brush with oil, and bake at 392 degrees F (200 degrees C) for 12-15 minutes.
- Remove the peppers from the oven and cover with foil.
- Blanch the tomatoes in boiling water and remove the skin.
- Place 3 tomatoes in a blender bowl. Concassé 1 tomato. Add olive oil, salt and pepper to taste.
- Peel the bell pepper. Add to the blender bowl.
- Add celery, onion, cucumber, chili pepper and basil.
- Add raspberry vinegar, olive oil, salt, and pepper to taste.
- Blend until smooth. Strain through a sieve.
- Place the tomatoes on a plate. Pour over the gazpacho.
- Drizzle with olive oil and balsamic vinegar and add basil leaves.
Chef Recipe Tips:
- Instead of raspberry vinegar, add fresh raspberries.
- The soup is better when it is served cold, for a more intense and refreshing taste.
- Instead of chili pepper, you can add Sriracha sauce.
Tomato Gazpacho Origin
Gazpacho has its roots in Andalusia. This is a region in southern Spain. Historically, gazpacho was a peasant dish made with ingredients that were readily available in the region. Tomatoes were not introduced to Europe until the 16th century when they were brought back from the Americas, so the original version did not contain tomatoes.
The modern tomato gazpacho evolved after the introduction of tomatoes as a staple ingredient in Spanish cuisine. As a refreshing and nutritious way to use up seasonal vegetables, this version became especially popular during the hot summer months.
Well, Gazpacho is deeply rooted in Spanish culture and cuisine, often enjoyed as an appetizer or light meal. It is celebrated for its simplicity, its freshness, and its ability to bring out the flavors of raw vegetables.
How to Serve Gazpacho?
You can either serve the gazpacho soup in a bowl or in a mug, garnished with whatever toppings you like. Or, to keep things super simple, a lot of places in Spain will just serve gazpacho over ice in a glass with a straw, which is what I really like.
The one thing to keep in mind when serving gazpacho is that it needs to be chilled thoroughly. So plan to mix the recipe a few hours before serving so that it has plenty of time to cool in the refrigerator before your meal.
Can you freeze it?
Yes, you can freeze the gazpacho soup for up to a good 6 months. Before transferring the soup to freezer-safe jars or containers, purée the soup very well so that it is smooth.
Peel the peppers, place them on foil, brush with oil, and bake at 392 degrees F (200 degrees C) for 12-15 minutes.
Remove the peppers from the oven and cover with foil.
Blanch the tomatoes in boiling water and remove the skin.
Place 3 tomatoes in a blender bowl. Concassé 1 tomato. Add olive oil, salt and pepper to taste.
Peel the bell pepper. Add to the blender bowl.
Add celery, onion, cucumber, chili pepper and basil.
Add raspberry vinegar, olive oil, salt, and pepper to taste.
Blend until smooth. Strain through a sieve.
Place the tomatoes on a plate. Pour over the gazpacho.
Drizzle with olive oil and balsamic vinegar and add basil leaves.
