Gabi Conac Food

Survival Gazpacho for heat waves

Isn’t gazpacho just bread dipped in a tomato & onion salad?

Coming from a country where temperatures exceed the 30s in July, I have always loved dipping bread in a refreshing tomato and onion salad while eating al fresco. Years later, I realized we shared a similar cuisine with Spaniards and Italians. After all, bread dipped in a salad is nothing but a Panzanella or a Gazpacho. Enjoy my version of this traditional classic Andalusian recipe.

Things that I like about this recipe:

It really helps you survive a heat wave. Its tangy garlic & onion touch will regulate your circulatory system and literally chill you down in seconds.

If you have hangry men like mine in your family, this Gazpacho can be premade and kept in the fridge for the “what’s the ETA for dinner? We are so hungry!” moments when you only started your mise en place and poured yourself a glass of wine. it will chill them in seconds.

Although it’s a cheap recipe, it can become the highlight of your summer hosting and entertainment. Serve your gazpacho in Royal Doulton fancy tea cups or West German pottery for a more rustic look, and you’ll leave your guests impressed on a dime.

Refreshing traditional Gazpacho for hot summer days

Coming from a country where temperatures exceed the 30s in July, I have always loved dipping bread in a refreshing tomato and onion salad while eating al fresco. Years later, I realized we shared a similar cuisine with Spaniards and Italians. After all, bread dipped in a salad is nothing but a Panzanella or a Gazpacho. Enjoy my version of this traditional classic Andalusian recipe.
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Prep Time 10 minutes
Cook Time 10 minutes
Course Soup
Cuisine Mediterranean
Servings 4

Equipment

  • processor
  • strainer

Ingredients
  

  • 2 lb ripe seasonal tomatoes
  • 1-2 cucumbers
  • 1-2 bell peppers the original recipe calls for green ones, I use the ones I have
  • 4 tbsp extra virgin olive oil Spanish or Greek from a tinted can
  • 1-2 tbsp Kosher or sea salt to taste
  • 2 tbsp sherry or red wine vinegar
  • 1/4 dried and resoaked baguette
  • 1/2 red onion
  • 2 garlic cloves
  • basil for garnish
  • 1 tsp olive oil for sprinkling

Instructions
 

  • Start by blending ripe tomatoes, cucumber, red bell pepper, red onion, and garlic until smooth. Add olive oil, sherry vinegar, salt, and pepper to taste, blending until well combined.
    2 lb ripe seasonal tomatoes, 1-2 cucumbers, 1-2 bell peppers, 4 tbsp extra virgin olive oil, 1-2 tbsp Kosher or sea salt, 1/2 red onion, 2 garlic cloves, 2 tbsp sherry or red wine vinegar
  • Resoak the bread in some water until soft and add it to the blender mixture
    1/4 dried and resoaked baguette
  • Keep blending at high speed for about 5 minutes for an extra smoothy creamy texture
  • Optionally, strain the soup through a fine mesh strainer to ensure any skin or tough fibres are removed.
  • Leave to rest for 2 hours in the fridge. I am a sinner and I cut the time to 15 minutes. If you have delicious vegetables, this will do it.
  • Serve the Gazpacho with an extra olive oil sprinkle, basil, and optionally croutons.
    basil, 1 tsp olive oil
Keyword gazpacho, soups