It’s taken a few attempts to create the easiest Gazpacho recipe, that’s not only a simple and straightforward combination but also, authentic. Now that I have, thanks to some lovely Spanish house guests, it’s rapidly becoming a staple during the long hot summers in the Loire at Chateau de la Vigne. Wherever you are in the world, this incredibly healthy 15min, raw cold soup is just the best! No need for peeling, sieving or indeed cooking…it honestly couldn’t be simpler! You’ll love this incredibly flavoursome refreshing soup.
The easiest Gazpacho ingredients, cut into chunks:
- Tomatoes: 1 kilo; these need to be ripe and firm for maximum flavour and make up 50% of your ingredients. [TIP: leave tomatoes out of the fridge to ripen] Roma tomatoes are a great choice for gazpacho but any ripe, juicy fresh tomato will do. No need to peel or de-seed, particularly if you’re using a powerful blender. In any case, you can sieve if you prefer a silky smooth soup.
- Cucumber: half a traditional cucumber is great here unless you can find the smaller varieties sometimes available during the summer months, which tend to be more flavoursome.
- Green bell pepper: any colour will actually do here but a green pepper offers a more intense flavour which comes through for a more authentic gazpacho.
- Bread: Leftover white bread is important to give the soup a little thickness and also helps to balance the flavours. If it is too hard, soften it with a little water before using
- Onion: Just one white or red onion, peeled and quartered
- Garlic: two medium garlic cloves
- Red wine vinegar: 1 tablespoon for a slight sharpness
- Ground cumin: Just 1 teaspoon to give a subtle flavour
- 3 or 4 ice cubes
- Splash of cold water
- Olive oil: A good quality olive oil is a gamechanger here; you’ll need a generous glug (around 100-150ml) to emulsify and bring the soup ingredients together.
- Sea salt (but not black pepper…or chilli!): Essential!
Easiest Gazpacho Garnish ingredients; finely diced/chopped
…. the basic soup veggies!
- Cucumber (peeled but not essential)
- Green or Red pepper
- Onion/Spring onion
- Tomato
Plus, all or choice of toppings:
- Hard-Boiled eggs
- Spanish ham
- Avocado
Finished off with a drizzle of good quality extra virgin olive oil.
Making this flavoursome Gazpacho….
Start by blending the vegetables along with the bread, garlic, vinegar and cumin for a minute until it is smooth, adding a splash of water if necessary.
Now add the bread and blend again, this time adding the ice cubes. You’ll need a strong blender for this; I use my Thermomix. If you’re worried, simply use very cold ingredients.
Season well.
Now add the olive oil, SLOWLY whilst blending to a smooth velvety creamy consistency. The length of blending time will depend upon your food processor but take care not to blend for too long, otherwise, there may be some heat generated and your gazpacho will start to “cook”.
Serve immediately, whilst it’s still ice-cold, with a sprinkle of each of garnish toppings and a drizzle of good quality extra virgin olive oil.
If you’re making this ahead, keep it in the fridge until you’re ready to serve it, very chilled.
Nutritional Nugget:
It goes without saying that a soup, with all these fabulous ingredients, is going to be fibre and nutrient-dense but more specifically, this soup is packed with the antioxidant vitamins A, C and E as well as Lycopene, the primary antioxidant found in tomatoes. Along with this soup’s anti-inflammatory and hydration properties; it’s a great choice to help you manage the hot weather this soup is often enjoyed in.
Health Retreats at Chateau de la Vigne
Enjoy this delicious healthy soup along with a menu packed with healthy tasty meals at one of my health retreats at Chateau de la Vigne. Yoga, Pilates, Creative Floral retreat..take your pick! MORE DETAILS
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