Gazpacho is a cold tomato and vegetable soup that originated in Andalucía in southern Spain, and is considered a staple in homes throughout Spain.  While it is typically served in a bowl as an appetizer, many Spaniards keep a pitcher of gazpacho in the refrigerator and drink it from a glass. It’s a refreshing, healthy, and delicious way to satisfy your thirst during the hot summer months.

There are as many variations of gazpacho as there are cooks, so we are going to share with you our own favorite recipe for a traditional gazpacho, plus a variation that includes watermelon.

Both recipes include the basic ingredients typically found in gazpacho: tomato, cucumber, bell pepper, garlic, bread, olive oil, vinegar, and salt.

As with any recipe, the quality of the ingredients is key. Look for ripe, juicy tomatoes, as they are the base of the soup. The recipe calls for plum tomatoes (Romas work well), but other types of tomatoes can be substituted if you can’t find ripe plum tomatoes. If you use regular tomatoes you can reduce the number of tomatoes, since they tend to be bigger than plum tomatoes. Use high quality, extra virgin olive oil – Spanish Arbequina type olive oil adds a nice flavor to the soup.

Since all ingredients will be processed in a blender or food processor, there is minimal prep time required. The gazpacho can be made in advance, and should be refrigerated for 1 hour before serving.

Traditional Gazpacho Andaluz

Serves 4-6

Ingredients:

• 6 ripe plum tomatoes (or 4-5 if another type is used)
• 1 medium cucumber (peeled, with the seeds removed)
• 1 bell pepper (red or green, whichever you prefer)
• 1/2 onion
• 1 garlic clove (peeled)
• 1 slice of white bread or 2 slices of a baguette, with crust removed (preferably 1+ days old)
• 2 tablespoons of red wine vinegar
• 1/4 – 1/3 cup of extra virgin olive oil
• Salt to taste

Place the tomatoes, cucumber, bell pepper, onion, garlic, bread, and red wine vinegar in a blender or food processor and begin processing. Once the ingredients have begun to puree, slowly pour in the olive oil. You’ll notice how the puree turns from a dark red to a reddish-orange color once the olive oil is added.

Puree the mixture until it reaches the consistency you prefer. Some people prefer it chunky, while some prefer a smoother consistency. Season with salt, as needed. Pour into chilled bowls and garnish with some diced tomato, onion and cucumber pieces.

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The watermelon gazpacho is a little sweeter than the traditional recipe and is very refreshing, especially in the hot weather. The recipe below is almost the same as the traditional recipe, however it includes the watermelon and excludes the onion.

To add a little more sweetness and depth to the flavor, you can substitute good balsamic vinegar for the red wine vinegar listed in the recipe.

Watermelon Gazpacho

Serves 6-8

Ingredients:

• 2 cups of coarsely chopped seedless watermelon (rind removed)
• 5 ripe plum tomatoes (or 3-4 if another type is used)
• 1 medium cucumber (peeled, with the seeds removed)
• 1 bell pepper (red or green, whichever you prefer)
• 1 garlic clove (peeled)
• 1 slice of white bread or 2 slices of a baguette, with crust removed (preferably 1+ days old)
• 2 tablespoons of red wine vinegar (or balsamic vinegar)
• 1/4 – 1/3 cup of extra virgin olive oil
• Salt to taste

Place the watermelon, tomatoes, cucumber, bell pepper, garlic, bread, and vinegar in a blender or food processor and begin processing. Once the ingredients have begun to puree, slowly pour in the olive oil. You’ll notice how the puree turns from a dark red to a reddish-orange color once the olive oil is added.

Puree the mixture until it reaches the consistency you prefer, chunky or smooth. Pour into chilled bowls and garnish with some diced tomato and watermelon pieces.

Buen provecho!

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