Gazpacho, Spanish Summer Soup

Gazpacho, Spanish Summer Soup

Gazpacho is a must in this Texas heat.  It’s Spanish, not Mexican, although it uses Mexican ingredients like bell pepper (chile dulce) and tomatoes.
I bought tomatoes from the Atkinson Family Farm, a 4th generation family farm. Hurray!  Jeni, wife of grandson, Bob, sold them to me.  Jeni, here’s the gazpacho recipe I promised.

To make a good Gazpacho I think it helps to observe boundaries that are imposed by the terroir of Andalucia.Andalucía is the land of traditional gazpacho Within these boundaries Gazpacho has as many variations as there are Spaniards with opinions.

The terroir of Andalucí­a in Southern Spain, occupied by Arabs for 700 years, includes its climate, makeup of the soil and the naturalized products therein.  The region has a climate similar to northern Africa so of course the soup must be cold to help relieve the intense heat of the region.  “De rigueur” are only those ingredients that are readily available in the Andalucia terroir: olive oil, wine vinegar, cucumbers, onion, stale bread and garlic.

The principal ingredients of the soup are or of course Mexican: Tomato and Chile. These were naturalized into the terroir sometime in the early 1500’s by the Andalucians who by that time had learned to cultivate the Mexican tomatoes and Chiles (bell pepper or pimentón) that Christopher Columbus brought back with him.  But keep in mind that Gazpacho is not Mexican, so out of bounds are cilantro, very hot chile and those ingredients which would normally be flagged as part of the Mexican flavor profiles. Gazpacho is a European/Arab take on Mexican ingredients.  Recipes that add Jalapeño and cilantro are confused and should think about calling their soup: “cold Mexican tomato soup.”
Gazpacho recipe makes bright, complex soup in a blender
This recipe makes a complex, soothing and highly refreshing soup.  The taste is clear, with all the ingredients blending and not competing. I omit the strong onion flavor altogether.  I also omit the bread because I blend it A LOT, emulsifying the oil, to achieve  body and creaminess.

The olive oil is present in the taste, but it is a background.

Gazpacho Recipe  Makes one quart

Recipe is adapted from the book: “Truly Texas Mexican: A Native Culinary Heritage In Recipes”
Ingredients

2 lbs tomatoes,  diced.  This is 6 cups
1/4 lb bell pepper (I used red) diced.  This is 1 cup
1/4 lb cucumber, peeled and diced.  This is 3/4 cup
2 garlic cloves, peeled and crushed
2 fl oz red wine vinegar
4 fl oz extra virgin olive oil, Spanish if possible
1 1/2 Teaspoon kosher salt

Method
1.  Wash all the fruits. I scrub them in a strong solution of salt water, then rinse them.
2. Just place all the ingredients in a blender and churn away until the puree is creamy.  So creamy in fact that it almost looks like a cream-based soup. You may have to do this in batches.
3.  Chill in the fridge for a day so that the flavors blend.
4.  And its ready. Very simple to make. Stir vigorously before serving and garnish with croutons and small cucumber dice.
¡Buen Provecho!

Leave me a comment and let me know how this turns out for you.

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5 thoughts on “Gazpacho, Spanish Summer Soup”

  • Wow
    Did this yesterday.
    Followed recipe to the letter.

    Adan, I used Yellow bell pepper.

    It turned it more Orange.
    A very nice and summery color. It was Reddish Orange.

    Would send pictures, but it All disappeared in ” DING”
    Gone city.

    Next time. 😉

    Oh, Bye the way, my 3 grown daughters RAVED about it!

    Thanks, you made me one proud Papa Bear!

    Garvin

  • Really looking forward to trying this . Looks like it will be Delicious! !!

    Especially in this 110 degrees heat here in Thailand.

    I will let you know after I serve it this weekend!
    Family will all be out Sunday.
    Totally Confident of outcome. , Nothing I can BURN! 555.

  • This has become our favorite Gazpacho recipe and prepared it yesterday for a friend who visited us for lunch – excellent! We have always resisted the temptation to throw in a few sprigs of cilantro and you confirmed that we shouldn’t. Also, we used to mix in the vinegar and oil after blending but now follow your advice to blend everything together. Great way to use our own garden ripe tomatoes! Thanks for your great recipes and background information!

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