Gazpacho. I am now dreaming of its cool, refreshing, crisp taste. Even the name itself is cool. My mom introduced me this past weekend to the soup and I loved it. You can find the recipe we made here.
Gazpacho originated from Andalusia Spain and is very popular in the Southern tip of Spain. It is a “spicy, cold soup” made from only the freshest of vegetables. There really is no said “recipe” formulary but fresh tomatoes are vital. Flavors can also be easily added and it is typically served with bread.
This soup is perfect for this time of year as tomatoes are in season and it is hot, hot, hot in August. My mom bought a half bushel of tomatoes which was a tad bit too much if you know what I mean. Literally, a laugh out loud moment. She was able to make good use out of them though. I can’t say I helped much but my mom painstaking spent the rest of the day crushing tomatoes. After that was finished, we made the soup.
First we gathered about ten tomatoes(3-4 pounds), one zucchini, one cucumber, one onion, three cloves of garlic, a couple pinches of salt, and three tablespoons of olive oil. We then simply added those to our food processor one at a time and then blended together and that was all there was to it. We stored it in a mason jar afterwards and put it in the fridge for a couple of hours to chill. Around dinner time we pulled it back out and cooked up some shrimp as our complementary protein (lots of other meats might work). We decided to add some spice by adding cilantro and of course we had to add avocado just because. We didn’t have bread but it was noted it would have been perfect with a toasted baguette.
All in all. It was an quick, light dinner that is now staying in my rotation as a summer staple.
I would love to hear about what other ingredients you have added to your gazpacho – feel free to comment below!