Gazpacho is very easy to make; all it takes is some veggies and a blender, so there’s no heating up the kitchen with a hot stove (except to peel the tomatoes, see the hint below). August is the best month for finding ripe tomatoes in most of the U.S.; another reason gazpacho is the perfect summertime meal. When I lived in Arizona, we had two growing seasons which meant I could enjoy my favorite soup twice a year! Experiment with different types of tomatoes; I prefer to use red or orange bell peppers instead of green because they are less bitter and intensify the color of the soup.
This recipe was one my mother used to make when we lived in Spain. I’ve been making it every summer since I moved out on my own. It’s a simple recipe that immediately takes me back to my childhood. Tomatoes, peppers, cucumbers, and garlic can all be grown together in a garden, ready to make a quick and easy soup.
My mom (far left), talking with a couple of Spanish women who are making lace. Photo by Mike Sherman.
We tend to think of tomatoes as the base for the soup, but it’s the bread chunks, or “caspa,” that give this dish its name, as tomatoes weren’t brought to Spain from Peru until the 16th century. There are many variations, often regional, some call for roasting the tomatoes and peppers, and others even using watermelon. I’ve also seen shortcuts using tomato juice or salsa, but I feel the key to the best gazpacho is using fresh ingredients. With that said, I have used canned tomatoes in a pinch.
Tomatoes are rich in lycopene, an antioxidant that is found in many red-colored fruits and vegetables. Cucumbers are a good source of vitamin K and along with tomatoes and bell peppers, are full of vitamin C (for more about vitamin C, listen to Episode 31 of The Cancer Pod). Pour yourself a glass of this nutritious cold soup on a hot summer day. There’s a taste of summer in every sip!
Prepping the ingredients to make soup.
Classic Spanish Gazpacho
Ingredients
- 3 medium tomatoes, skins removed and cut into wedges
- 2 bell peppers, seeded and sliced
- 1/2 peeled cucumber
- 1 clove garlic
- 1/2 onion
- 2 TBSP extra virgin olive oil
- 2 TBSP tomato paste
- 2 TBSP red wine or sherry vinegar
- 4 cups water
- salt & pepper to taste
- Crusty, stale bread—a French baguette works nicely. For a gluten-free version, I’ve used New Cascadia Traditional, Against the Grain or Udi’s Gluten-free baguettes).
Instructions:
- Add one cup of water and all ingredients except the bread to a blender. Place the liquids in first, to make blending a bit easier.
- Blend, slowly adding the rest of the water. If you like thicker soup use less water or add pieces of bread to the mixture and blend some more.
- Serve chilled. Garnish with diced cucumber, bell pepper, onion, tomato, and more bread.
Tip:
• To easily peel the tomatoes, slice the bottom of each one with an “X.” Carefully plunge them into a bubbling pot of water (okay, you do need a stove here). Remove after 30 seconds using a slotted spoon and then drop them into an ice bath. The peels will slide off easily.
• An immersion blender can be used in place of a blender. Blend the vegetables in a bowl or large pitcher. Stir in the oil and vinegar, then slowly blend in water.
• The soup can be served chilled or room temperature, and is even better on the second day, if there is any left over. You may find it separates while in the fridge; have no fear, just stir or shake it before serving.
