Spanish Sunshine Classic Gazpacho

Recipe Introduction: look into into Spanish Sunshine!

Fancy something that screams summer? Ever had a cold soup so good it makes you wanna dance? Honestly, I thought cold soup recipes were a bit weird until I tried real Gazpacho Recipe .

Now, I'm hooked! This one's got that perfect tangy kick, fresh veg, and just a hint of spice.

Gazpacho: A Taste of Andalusia

Think of Andalusian soup as sunshine in a bowl. Hailing from sunny Spain, particularly the Andalusia region, this Spanish cold soup is the ultimate summer soup .

It's super easy to whip up, taking only 20 minutes prep and an hour or two to chill. This recipe makes about 6 servings – perfect for a BBQ or a light lunch with friends.

Why You'll Love This Chilled Soup

This isn't just any tomato based cold soup ! It's packed with nutrients, practically a liquid salad. It's perfect to have during a heatwave.

The best part? It's a no-cook recipe! This gazpacho is special because it's so refreshing summer soups , bursting with flavour, and unbelievably easy to make.

Time to get to the good part: ingredients!

Alright, let's talk about what you need to make this amazing Andalusian soup ! Honestly, it's all pretty straightforward. No fancy kit required. Think of it as a delicious summer clear-out.

Spanish Sunshine Classic Gazpacho Recipe Card

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Preparation time:20 Mins

Cooking time:0

Servings:6 servings

Ingredients:

• 2 pounds (900g) ripe tomatoes, coarsely chopped
• 1 cucumber, peeled, seeded, and coarsely chopped
• 1 green bell pepper, seeded and coarsely chopped
• 1 red bell pepper, seeded and coarsely chopped
• 1 small red onion, coarsely chopped
• 2 cloves garlic, minced
• 1/4 cup (60ml) red wine vinegar
• 1/4 cup (60ml) extra virgin olive oil
• 2 cups (480ml) tomato juice
• 1 teaspoon (5g) sea salt, or to taste
• 1/2 teaspoon (2.5g) freshly ground black pepper, or to taste
• Hot sauce, to taste (optional, like a few dashes of Tabasco)
• Diced cucumber (optional garnish)
• Diced bell pepper (optional garnish)
• Croutons (optional garnish)
• Chopped fresh herbs (parsley, basil, chives) (optional garnish)

Instructions:

• Chop all the vegetables and garlic as directed in the ingredient list.
• In a large bowl, combine the chopped tomatoes, cucumber, bell peppers, red onion, and garlic.
• Working in batches, transfer the vegetable mixture to a blender or food processor. Add a portion of the tomato juice, red wine vinegar, and olive oil to each batch. Blend until smooth.
• Pour the blended soup into a large pitcher or container. Stir in the remaining tomato juice until you reach the desired consistency.
• Season the soup with salt, pepper, and hot sauce (if using). Taste and adjust seasonings as needed.
• Cover the soup and refrigerate for at least 1-2 hours to allow the flavors to meld.
• Ladle the chilled gazpacho into bowls. Garnish as desired with diced vegetables, croutons, or fresh herbs.

Nutrition Facts

Calories:150 calories

Fat:10g

Fiber:4g

Recipe Info

Category:Soup

Cuisine:Spanish

Ingredients & Equipment: Setting the Stage for Spanish Sunshine

This gazpacho recipe is all about fresh ingredients. Quality counts. Especially with the tomatoes. Remember: the ripest tomatoes bring the best flavour.

Main Ingredients: The Heart of this Cold Soup

Here's what you'll need. Precise, but don't stress too much, yeah?

• 2 pounds (900g) ripe tomatoes, coarsely chopped. Look for deep red colour and a sweet smell.
• 1 cucumber, peeled, seeded, and coarsely chopped.
• 1 green bell pepper, seeded and coarsely chopped.
• 1 red bell pepper, seeded and coarsely chopped.
• 1 small red onion, coarsely chopped.
• 2 cloves garlic, minced.
• 1/4 cup (60ml) red wine vinegar.
• 1/4 cup (60ml) extra virgin olive oil. Good quality is key here!
• 2 cups (480ml) tomato juice.
• 1 teaspoon (5g) sea salt, or to taste.
• 1/2 teaspoon (2.5g) freshly ground black pepper, or to taste.
• Hot sauce, to taste. A few dashes of Tabasco will do the trick.

Trust me, you want the tomatoes at their peak. I once tried making it with some pale, sad ones and it was just.

.. disappointing. It was so bland! Now, I only make this refreshing summer soup when tomatoes are bursting with flavour.

Seasoning Notes: Spice It Up

The magic is in the seasoning. Salt, pepper, and vinegar are key. Don't be afraid to add a little hot sauce! It's delicious.

Got no red wine vinegar? White wine vinegar works in a pinch.

Equipment Needed: Simple Tools, Big Flavours

You don’t need much for this no-cook soup recipe. Really. I remember making it at uni with just a blunt knife and a dodgy blender.

• Large bowl
• Cutting board
• Sharp knife (Seriously, a sharp one makes life so much easier.)
• Blender or food processor
• Measuring cups and spoons
• Large pitcher or container for storing the soup

Don’t have a blender? You can get away with a food processor. Got neither? Chop everything super fine and embrace the chunky texture. It's all good, mate!

With these essential tools, and incredible ingredients, you're all set to make some delicious cold soups for summer . And a cold soup such as Tomato based cold soup like Spanish cold soup is perfect for these very hard times.

Get ready to enjoy your Chilled soup , and let me know how it turns out!

Spanish Sunshine: Your Guide to Delicious Gazpacho

Right, let's chat about gazpacho! Ever heard of it? It's basically a cold soup , but way more exciting than that sounds.

Think of it as sunshine in a bowl, perfect for those scorching summer days. This recipe is so easy; even I can nail it, and that’s saying something! We're making a Tomato based cold soup that'll make you feel like you're on holiday in Spain.

Prep Like a Pro: Mise en Place Magic

First things first, let’s get organized. This is where the magic happens! Chop 2 pounds of tomatoes, 1 cucumber, 1 green and 1 red bell pepper, and 1 small red onion.

Mince 2 cloves of garlic. You know the drill, right? Essential mise en place is the key. Honestly, having everything ready before you start saves a ton of time.

Plus, it makes you feel like a proper chef. I swear, the biggest time-saving tip is to chop everything at once.

This Andalusian soup won't make itself! And, obviously, be careful with that knife!

From Veggies to Viva España: The Gazpacho Process

Okay, time to blend!

1. Throw all those gorgeous chopped veggies into a big bowl.
2. Grab your blender (or food processor). Work in batches, adding some tomato juice as you go.
3. Pour in 1/4 cup of red wine vinegar and 1/4 cup of olive oil to each batch and blend until it’s smooth.
4. Pour the soup into a big pitcher. Add the rest of the tomato juice until it's like a thin smoothie.
5. Season with 1 teaspoon of salt, 1/2 teaspoon of pepper, and a dash of hot sauce if you're feeling brave. Taste and adjust! Adjust seasonings as needed.
6. Chill for at least 1- 2 hours . This is super important.
7. Serve it up! Garnish with whatever you fancy!

This Summer soup is a game-changer.

Pro Gazpacho Tips for You

Want to take your gazpacho to the next level? Try this! Use super ripe tomatoes. Seriously, the riper, the better.

Avoid over-blending! It can make the Spanish cold soup bitter. The riper the tomatoes, the sweeter the Gazpacho Recipe will be.

A little sugar helps if your tomatoes aren't quite there. This soup tastes even better the next day, so feel free to make it ahead.

Also, you can make Cold Soup Recipes as a Refreshing summer soups .

So, that's it! My totally foolproof no cook soup recipes . I guarantee it'll be a hit. Give this Chilled Soup a go, and let me know what you think.

I reckon you'll be hooked!

Recipe Notes: Spanish Sunshine Gazpacho

Right, so you've blended up your Gazpacho recipe , and it's looking pretty vibrant. But before you tuck in, a few extra bits and bobs that'll make your cold soup experience even better.

Honestly, it's the little touches that make a difference, you know?

Serving up sunshine, Andalusian style

Okay, presentation time. Forget fancy, we're going for rustic charm. Ladle that gorgeous tomato based cold soup into bowls. A swirl of olive oil on top looks proper posh, doesn't it? Sprinkle with some diced cucumber and bell pepper for a bit of crunch.

If you're feeling fancy, a few croutons never go amiss. For drinks, a jug of sangria is the perfect partner.

Or, for a lighter option, some sparkling water with a slice of lemon will do the trick.

How to keep the Summer soup going

Got leftovers? No worries. This Spanish cold soup keeps well. Pop it in an airtight container and it'll happily sit in the fridge for up to 3 days.

Freezing isn't really recommended, as the texture can get a bit weird when it defrosts. When you're ready to tuck in again, give it a good stir.

If it's thickened up too much, just add a splash of tomato juice.

Playing around with your chilled soup

Fancy a change? No problem! Make it a spicy Cold Soups For Summer by adding a finely chopped jalapeño or a pinch of cayenne pepper.

Or, for a sweeter twist, swap out half the tomatoes for some cubed watermelon. Honestly, it's delicious. And for all our vegan friends, rest assured this no cook soup recipes is already totally vegan friendly.

Nutrition Nitty-Gritty

Each serving of this refreshing summer soups is estimated around 150 calories. It is also packed with vitamins, and nutrients.

Think of it as a super healthy liquid salad. You know? The fiber keeps you feeling full, and all those veggies are good for your gut.

Right then, that's it. Go forth and enjoy your sunshine in a bowl! Making cold soup can be easy and amazing! I hope you’ve enjoyed this, it will be a banger!