Traditional Red Spanish Gazpacho from Andalucia

 

Gazpacho is a seasonal soup that originated in southern Spain, where it was served chilled during the summer months to combat the intense heat in the region. There are many different styles of gazpacho but all are made with a base of garlic, bread, olive oil, and vinegar. This traditional red Andalucian Gazpacho, made with tomatoes, sweet green or red bell peppers, cucumber, red onion, garlic, vinegar, and stale bread, which is puréed to a smooth consistency, is the most popular preparation. Low fat, vegetarian and wonderfully refreshing, this is truly the ideal summer soup.

All the chopped vegetables for the Gazpacho: tomatoes, cucumber, 

green bell pepper, red onion and garlic; plus the oil, vinegar, cumin, plus salt and pepper

Add half a small white baguette, crusts removed then soaked in water,

and squeezed "dry"

Mixed all together 

Placed in a food processor

Puréed for 2-3 minutes until smooth

Traditional Spanish Gazpacho
Serves 4-6

2 lb ripe Roma tomatoes, halved and cored
1 small (1/2 lb) cucumber, peeled and seeded
1 medium green bell pepper, cored
1/2 small red onion, peeled
2 small garlic cloves, or 1 large clove, peeled
3 tbsp olive oil
2 tbs sherry vinegar
1 tsp fine sea salt
1/2 tsp freshly-cracked black pepper
1/2 tsp ground cumin
1 thick slice of white bread, crusts removed, soaked in water then squeezed "dry"

Optional Garnishes:

Homemade croutons

Chopped fresh herbs

Fresh seafood, such as clams, lobster or shrimp

Drizzle of olive oil, or any leftover chopped gazpacho ingredients

Combine all of the ingredients together in a blender or food processor. Purée for 1 minute, or until the soup reaches your preferred consistency. Taste and season with additional salt, pepper and cumin, if desired. Refrigerate in a sealed container for 3 to 4 hours, or until completely chilled. Serve cold, topped with your favourite garnishes.