Easy Gazpacho Recipe - Express And Fresh Ideas

Refreshing drinks are not the only way to combat the scorching summer temperatures. Inspired by Spanish cuisine, our selection of gazpacho recipes is an excellent follow-up to our article dedicated to cold soups. And although we have already seen it among the latter, gazpacho is certainly the king of tapas that deserves your full attention. Classic or revisited, sweet or savory, vegan or garnished with a little goat cheese, the gazpacho recipe will satisfy your gourmet desires, while refreshing the summer table.

This summer, we fight against the heat with the gazpacho recipe and all its variations

Before plunging into the culinary adventure that follows, a little brief history of traditional gazpacho! First, it should be noted that this is an Andalusian specialty made from raw and mixed vegetables. The origins of gazpacho go back to the Middle Ages when southern Spain was still part of the Islamic world. Traditionally concocted in a mortar, Andalusian soup usually contains tomatoes, peppers, cucumber, garlic and stale bread, mixed with vegetable oil, sherry vinegar (the key ingredient to making a good gazpacho) and cold water, and is served cold. However, its preparation may vary by region. In some parts of the country, almonds are added and tomatoes and peppers are removed.

During the first decades of the 16th century, the most famous gazpacho was the capon de galera gazpacho which was made with whole bread and stale for at least a week, then soaked in water and in a sauce. based on anchovies, garlic, sugar, oil and vinegar. After the bread is soaked, it is seasoned with various fruits and vegetables, strongly reminiscent of the Sicilian caponata recipe, made with tomatoes, eggplant, onion, celery, green olives and capers.

Originally, gazpacho was prepared by poor peasants in Andalusia who collected the crumbs from the previous day's bread to make soup and eat. The crumb was then kneaded with vinegar, dried fruits and garlic. The soup of the time therefore has nothing to do with the one we know today. It was white and did not contain tomatoes. These latter arrived in Seville from the New World later, in the course of the 16th century. Go back with the Andalusian recipe below!

Andalusian gazpacho recipe with tomatoes

No need to go to Andalusia to make the Andalusian gazpacho recipe a success! All you need are the following ingredients:

• 100 g old bread crumbs
• 1 kg of peeled tomatoes
• 1 green pepper
• 2-3 cloves of garlic
• 1/2 cucumber, peeled and seeded
• 1 onion / 3 shallots
• 1 small pepper
• 4 tbsp. tablespoon olive oil
• 3 tbsp. sherry vinegar
• 300 ml of water
• 2 tbsp. coffee sugar
• salt and pepper

For garnish:

• 2 tomatoes, peeled (finely diced)
• 1/2 peeled cucumber (cut into small cubes)
• 1/2 green pepper (finely diced)
• 1 onion (cut into small pieces)

Preparation:

In the bowl of your food processor, put the breadcrumbs (previously soaked in 150 ml of water), olive oil, vinegar and sugar. Mix roughly and add the rest of the ingredients, including water. Mix again and put the soup in a soup tureen that you leave in the fridge for a few hours. Serve chilled, garnished with diced vegetables, in bowls or soup plates. To give your tapas recipes a boost, opt for glass jars.

Gazpacho - traditional recipe

Good news for fans of the vegan diet! The traditional gazpacho recipe is absolutely vegan and therefore does not include any ingredients of animal origin!

Ingredients for 6 people:

• 1.5 kg of ripe tomatoes
• 1 green pepper
• 1 cucumber
• 2 cloves garlic
• 1/2 white or red onion
• 250 ml extra virgin olive oil
• 3 tbsp. sherry vinegar
• 100 g of stale bread
• 250 ml of cold water
• 2 pinches of fleur de sel

Preparation:

Start by chopping the tomatoes and peppers roughly. Have the rest of the ingredients, put the cut vegetables in the bowl of your food processor and mix until you get a fairly smooth preparation. Filter it through a colander to remove seeds and skins. Finally, place the gazpacho in the fridge for a few hours before serving.

Thermomix gazpacho recipe

Ingredients for 6 servings:

• 5 ripe tomatoes
• 1 C. of tomato paste
• 1 red pepper
• 1 cucumber
• 1 onion
• 1 clove of garlic
• 1-2 pinch (s) of Espelette pepper
• 2 tbsp. tablespoon olive oil
• 1 slice of white bread
• 1 pinch of sugar
• salt and pepper

Preparation:

Peel the tomatoes, if desired, the cucumber, onion, garlic and bell pepper before putting them in the Thermomix bowl where you blend them for 1 minute at speed 8, then another 1 minute at speed 5. Add- y the bread, oil, vinegar, chilli and salt and mix for 30 seconds at speed 8. Pour in the water and mix until a homogeneous consistency is obtained. Adjust the seasoning, if necessary, and blend for 20 seconds at speed 8. Repeat until you obtain the desired taste and consistency. Leave to cool for a few hours before serving in jars or verrines.

3 ideas for a tomato and fruit gazpacho recipe

To get off the beaten track and freshen up your summer menu, we offer 2 recipes for a fruity gazpacho that is perfectly suited to the current season.

Ingredients:

• 1 melon
• 1-2 yellow bell pepper (s)
• 1 shallot
• 1 small glass of water
• 3 tbsp. tablespoon olive oil
• 3 tbsp. sherry vinegar
• 1 handful of pumpkin seeds
• a few sprigs of chives

Preparation:

Put all the ingredients, except the chives and squash seeds, in the food processor. Mix everything well for a few minutes, until you obtain a smooth and creamy consistency. Filter the latter using a colander or sieve to remove seeds and skins. Leave to cool for 3 hours. When ready to serve, garnish with pumpkin seeds, chive sprigs or

Easy watermelon gazpacho

Halfway between salty and sweet, watermelon gazpacho will both refresh and surprise!

Ingredients:

• ½ watermelon
• 1 red pepper
• 2 tomatoes
• ½ red onion
• 250 ml of water
• 3 tbsp. tablespoon olive oil
• 3 tbsp. sherry vinegar
• 1 ginger root (about 2 cm)
• 1 natural yogurt
• basil or mint leaves

Preparation:

Wash and seed the tomatoes before dicing them. Then chop the onion and the red pepper. Remove the skin from the watermelon, remove the seeds, then cut it into small pieces. Put all the ingredients in the food processor and mix. Add olive oil, water and vinegar to it. Season and mix again until you obtain a homogeneous preparation. Pour the gazpacho into a large bowl or salad bowl and set aside for 3 hours in the fridge before serving. Serve the soup cold garnished with diced tomato and cucumber, celery and parsley, if desired. You can also add a few cubes of Fera or goat cheese.

Sweet strawberry gazpacho to serve for dessert

Although strawberry season has just ended, you can still grab a few small strawberries to try our next summer gazpacho recipe. Easy and gourmet, it will be an absolute unanimity at your table at dessert time!

Ingredients:

• 450 g strawberries (frozen or not)
• the juice of 1 lemon
• 3 tbsp. tablespoon of icing sugar (or stevia)
• 3 slices of gingerbread
• 1 handful of blueberries
• 10g butter
• basil leaves
• edible flowers (optional)
• cheese of your choice (optional)

Preparation:

Mix the strawberries with half the lemon juice and the icing sugar in the food processor. Pass the preparation through a sieve and divide it into plates or verrines that you will then keep cool for a few hours. Cut the gingerbread before roasting it in a little butter. Serve bread slices on the side in a separate bowl. Garnish with whole or halved strawberries, basil leaves and cheese. You can also replace the strawberries with avocado slices.

Cucumber gazpacho without tomato recipe

Yes, gazpacho without tomato is also a gazpacho in our last recipe proves it! To make the Spanish soup successful, we replace the tomatoes with 1 cucumber and two zucchini. Demonstration!

Ingredients:

• 1 courgette
• 2 peeled cucumbers, seeded and cut into pieces
• 1 shallot
• 1-2 clove (s) of garlic
• 1 cup of water
• 3 tbsp. tablespoons extra virgin olive oil
• 2 tbsp sherry vinegar
• salt and pepper
• mint leaves
• feta (optional)

Preparation:

Combine all the ingredients in a food processor and blend until you get a puree. Then, salt and put in the fridge for 3-4 hours before serving. Serve with crushed cheese (Feta or goat cheese). Enjoy your meal !