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Gazpacho Soup with Tomatoes
Instructions
Prepare the ingredients for the tomato gazpacho. Freeze the ice cubes in advance.
Put the ripe tomatoes in a bowl, pour boiling water over them for 1–2 minutes, then transfer them to cool water. The skins peel off the tomatoes easily.
Cut the tomatoes and remove the seeds.
Clean the pepper of seeds and partitions, and cut it into small pieces. Peel the garlic cloves. Put the ingredients into the chopper. Add a pinch of salt and pepper, 1–2 tablespoons of lemon juice and 1–2 tablespoons of olive oil.
Blitz the prepared soup ingredients into a homogeneous mass. There should be no hard particles left in the mixture. You can additionally pass it through a mesh colander.
Add ground pepper if you like.
You can leave the skin on a young cucumber. Wash the cucumber, cut it lengthwise into 4 parts and chop it into cubes. Put the pieces into the pot in which you will mix the cold soup. Finely chop the green onion and add it to the cucumbers. Add half of the prepared ice cubes here too.
Mix the tomato mass with the cucumber pieces and ice. Put the pot of cold soup in the fridge to chill for about 1 hour.
When serving the "ice-cold" gazpacho, place large parsley leaves and pieces of ice in the bowl.
Cold tomato gazpacho is excellent for quenching your thirst on hot summer days.Enjoy your meal!
Tips
- 1
Blanch the tomatoes with boiling water – this makes the skin come off easily. Without it, the soup will be "smooth".
- 2
Remove the seeds – they add acidity and wateriness. You only need the flesh for a "thick" gazpacho.
- 3
Ice in the soup is gazpacho's "signature touch". Freeze the cubes in advance and put 2-3 in each bowl when serving.
- 4
One hour in the fridge is a must. Warm gazpacho is "not the thing". The same principle works for other kinds of cold soups.
FAQ
Which tomatoes should I choose? +
Ripe, fleshy tomatoes with thin skin are ideal: "Bull's Heart", "Pink Giant", "Miracle" (Moroccan), "Black Prince". The size – large, 200-300 g each. For a "premium" gazpacho, use field tomatoes from August and September. Greenhouse ones will do, but they are less aromatic. Frozen ones are not ideal (they lose texture). "Cocktail" varieties (cherry) are too sweet and not suitable. The colour should be bright red, without spots or cracks. The "San Marzano" brand (Italian) is premium for a "real" gazpacho. Of canned options, use tomatoes in their own juice without skin (1 can of 400 g).
What can replace olive oil? +
Alternatives: refined sunflower oil (more neutral), flaxseed oil (for healthy eating), avocado oil (premium), grapeseed oil (delicate flavour). Extra virgin olive oil is authentic for gazpacho (a Spanish recipe). The brands "De Cecco", "Borges" and "Monini" are tried and tested. Without oil the soup will be less rich, so do not skip this ingredient. For a "spicy" version, use hot chilli oil (1 tablespoon instead of 2 tablespoons of regular oil). Natural cold-pressed (extra virgin) is the highest-quality option. The oil's colour should be green-gold, with a slight bitterness.
How long does gazpacho keep? +
In the fridge, in a closed container – 24 hours. The ideal serving is after 1-2 hours of chilling. On the second day the flavour is brighter, but the colour may "dull". Do not freeze it – the vegetables will separate after thawing. Make it for 1-2 meals. For a picnic, use a thermos with ice. For an "office lunch", use a sealed bottle. Do not leave it at room temperature for longer than 1 hour in the heat – the tomato base ferments quickly. For "freshness", blitz it in a blender before serving.
What to serve gazpacho with? +
The Spanish classic: with garlic croutons (the classic accompaniment) and olive oil on top. With jamón (Spanish dry-cured ham) for a "premium" serving. With boiled egg, cut into cubes. With chopped vegetables in separate little bowls (cucumber, pepper, onion, tomatoes) for a "garnished serving". With a glass of cold dry white wine (Albariño, Verdejo), rosé or sangria – authentic. For a summer lunch, with tapas (mini appetisers). Garnish with a sprig of basil, parsley or a slice of lemon. For a "children's" serving, leave out the hot pepper. With a glass of cold water and mint – a refreshing non-alcoholic option.
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