Gazpacho is a classic cold Spanish vegetable soup that most people have probably come across during a Danish spring or summer – or perhaps after a trip to Spain.
It is a soup that is as easy to make as it is appealing in flavour, freshness and looks. Chop, blend and season – and it is essentially ready. It does benefit from a spell in the fridge before serving, but while it sits there chilling you can enjoy the sun – so that hardly counts as work.
Gazpacho can be served in a bowl topped with finely diced vegetables and crisp croutons, but it can also be poured into glasses and served quite simply – perhaps just with a straw.
Personally, I like to add a little chilli. It should not be hot, just carry a hint of warmth. That is entirely up to you, though, and it can easily be left out.
Gazpacho also works really well as a small appetiser or as part of a tapas spread. Serve it in small glasses and let your guests enjoy it standing in the warm summer air.
Ingredients for gazpacho
Gazpacho is made from simple, fresh vegetables, and their quality really comes through in the finished soup. So do use large, sun-ripened tomatoes, which give the soup both sweetness and depth of flavour.
The soup also gets its freshness from cucumber, celery and peppers, while red onion and garlic add a gentle bite. A little chilli can be added for mild heat, but it can easily be left out if you prefer a more classic, milder gazpacho.
A couple of slices of crustless bread are blended into the soup – this gives a lightly creamy consistency and helps bring the flavours together. Finally, the gazpacho is rounded off with good olive oil, sherry vinegar or red wine vinegar, a little cumin, and salt and freshly ground pepper.
Adjust the consistency with a little water if you would like a slightly lighter, more drinkable gazpacho.
Gazpacho – Cold Vegetable Soup
Ingredients
- 8 large sun-ripened tomatoes, approx. 800 g
- 1-2 sticks celery
- 1 red pepper
- 1 green pepper
- 1 small cucumber
- 1/2 small red onion
- 1-2 cloves garlic
- 1/2 fresh chilli, taste it and judge the heat – optional
- 2 slices bread, crusts removed
- 50 ml good olive oil
- 1 1/2-2 tbsp sherry vinegar or red wine vinegar
- 1/2 tsp ground cumin
- Freshly ground pepper and salt
- Water, if needed
To serve
- Croutons
- Mixed finely diced vegetables
- A drizzle of olive oil
- Freshly ground pepper
Method
- Soak the bread in a little water, – it is important that you remove the crusts first.
- Rinse and trim all the vegetables thoroughly and chop them roughly.
- Put all the ingredients in a blender, – vegetables, bread, cumin and sherry or red wine vinegar – but hold back the oil for now.
- Blend the soup until smooth and creamy, then add the oil, ideally while the blender is running, and let it blend thoroughly into the soup.You can also choose to blend it so it still has a little texture, – personally I prefer my gazpacho completely smooth and silky.
- Season the soup with salt and pepper, and adjust with extra cumin and/or chilli to taste. If you would like a thinner soup, simply add a little water.
- Chill the soup completely in the fridge before serving, and top as desired.
Nutrition
Premium
Super lækker opskrift. Den bliver kun bedre at at blive lavet før. Husk at den skal være iskold.
Hej Simon
Hvor er det fantastisk at høre – tusind tak for din søde besked 🙂
Warm wishes, Dianna
Kan jeg lave den dagen før ?
Hej Jette
Ja det kan du sagtens gøre:)
Warm wishes, Dianna
Lyder lækkert..Er dog ikke den store fan af spidskommen. Kan det udskiftes med noget?
Hej Tina
Så skal du blot undlade, men den tilfører naturligvis masser af smag 🙂
Warm wishes, Dianna