Gazpacho is the spanish name for chilled vegetable soup, and although the name is the same through out Spain, the dish varies widely from region to region and even cook to cook.
This uncooked soup is made from any vegetables that you like, and is in effect a liquid salad.
The traditional way of making the soup is to use a mortar and pestle and crush the various vegetables together to a creamy paste then add soaked stale bread and chilled water, salt, olive oil and vinegar to taste.
The most common ingredients are
- tomatoes, skinned and deseeded
- red pepper, skinned and deseeded
You can make Gazpacho , using a blender or liquidizer, instead of a mortar and pestle, just chop the ingredients in to small pieces before adding to the blender and the machine will be able to reduce them to a puree.
Remember to taste the mixture and adjust the seasoning, as even with onion and garlic it can be quite bland if unseasoned.
You can also introduce herds in to the mix, fresh basil works very well, as do fresh oregano, fresh thyme and fresh coriander.
When you have achieved the consistency you want chill the soup, or if serving immediately add some ice cubes to reduce its temperature. The Gazpacho can be served with all manner of additional Touches, like a salad it works well with cooked peeled prawns (shrimp), diced ham, croutons, even hard boiled egg or shredded chicken