Gazpacho is a cold soup and drink made of raw, blended vegetables, originating in the southern regions of the Iberian peninsula and widely eaten in Spain and Portugal, particularly during hot summers, since it is refreshing and cool. The traditional recipe includes stale bread, tomato, cucumbers, onion, bell peppers, garlic, olive oil, wine vinegar, water, and salt. Northern recipes often include cumin and/or pimentón (smoked sweet paprika) . However, there are many modern variations of gazpacho with avocados, strawberries, watermelon, grapes, meat stock, seafood, and other ingredients instead of tomatoes and bread.
Gazpacho is a perfect dish for hot summer days, and it is usually served chilled. It is a blend of different vegetables with olive oil, vinegar, and salt. The key ingredient in gazpacho is ripe tomatoes, and the traditional recipe also includes green pepper, onion, garlic, olive oil, sherry vinegar, and salt, along with the optional addition of cucumber. The recipe is very flexible, and you can add any chopped vegetable you love, such as bell pepper, jalapeño, and orange bell pepper.
Gazpacho is a light and fresh no-cook soup made with the ripest tomatoes or summer fruit. It is a chilled tomato soup that can be chunky or smooth, depending on the recipe. Gazpacho is a perfect solution for a no-cook dinner on busy weeknights, and it is the perfect recipe to make when you don’t want to turn on the oven in the middle of summer. Gazpacho is a classic cold Spanish soup, perfect for sweltering summer days, and its traditionally made with fresh tomatoes, cucumbers, red onion, and garlic.
