If there was ever a dish that screamed SUMMER to me this is the one – even if the weather we are experiencing here in the UK is far from summery.
Fresh, seasonal, cooling, nutritious and absolutely delicious, not to mention SO easy to make.
Gazpacho is absolutely my go-to summer holiday meal choice. Whenever I see it on a menu I just have to order it – and after eating it at every opportunity whilst on the Amalfi Coast last year I vowed to recreate it at home. And here it is. I couldn’t believe how quick and easy it was to make something so delicious.
If you haven’t had Gazpacho before simply put it is a cold vegetable soup, but that doesn’t so it any justice at all. Originating from the Andalucian region of Spain, it started as a soup made from stale bread, garlic and olive oil. However since then it has evolved and is now a perfect combination of fresh, ripe vegetables that will transport you to the Spanish countryside in a heartbeat with just one spoonful.
Everything in the dish is raw and fresh so it really is very healthy and it takes about ten minutes form start to finish to make! I love to serve it at a summer lunch party as you can make it well in advance and alongside this, not everyone has tried cold soup so it creates a wonderful talking point. (You can read my other lunch party tips here).
There are so many different versions of this soup now, but I like to keep it really simple – use the ripest and freshest ingredients you can find (don’t compromise on this as it really will affect the taste) and they will do all the talking. Making it too fussy spoils the simplicity of the key ingredients that just work so beautifully together. I’ve left bread out of my recipe as I know many people aren’t able to eat gluten and it also keeps the recipe really quick and easy to make.
How to make a delicious, fresh gazpacho soup in minutes
Serves four to six people
1 kg very (very) ripe vine tomatoes
1 whole cucumber, roughly chopped
1 red pepper, deseeded and roughly chopped
1 green pepper, deseeded and roughly chopped
2 garlic cloves, peeled and crushed
2 spring onions roughly chopped
3 tablespoons of apple cider vinegar
100ml mild extra virgin olive oil
salt and pepper to taste
Pinch of sugar if needed (taste blended soup before adding)
To start, chop all your vegetables – you don’t need to make it too perfect. Add all your vegetables, vinegar and olive oil in to a good blender and blend until soup-y! You want it to be quite smooth, but not so much that you lose all of the texture. Season with salt and pepper, stir and taste. If you need a little more sweetness, add in a little sugar. You can also add more olive oil – it adds a wonderful richness.
Pour into a bowl and refrigerate until cold and you are ready to serve. I have found that leaving it overnight helps the taste deepen and this is also perfect if you are entertaining as you can serve up quickly and easily!
Serve with toasted ciabatta bread if wanted and garnish with another drizzle of olive oil and a basil leaf to make it look pretty.
Gold cutlery from Cox and Cox | Stoneware side plate and bowl from The White Company | Grey linen napkins from The White Company (in the sale) | Small black tealight holder (in the sale) | KitchenAid Artisan Food Processor|
And there you have it – a seriously delicious and healthy Gazpacho that will taste like summer, even if it looks like it is winter outside!
And finally on a very exciting note…
…I am SO excited to say that I have been shortlisted for the very prestigious Amara Interior Blog Awards 2017 for Best Interior Lifestyle Blog. If you enjoyed this post or my blog in general, I would be SO SO grateful if you would take a moment to vote for me and help me secure a place in the finals.
It only take two secs (I promise) and it would mean the world to me. Thank you.
Photography: Marlene Lee