Gazpacho

If you couldn’t tell, I’m on a bit of a Spanish kick.

First, with the rustic, tangy Romesco Sauce and now with this Spanish culinary classic, Gazpacho.  Although Spanish food doesn’t have quite the reputation of French or Italian, it’s a highly underrated cuisine worthy of far more attention than it receives.

Gazpacho is a vegetable soup that is a served chilled for lunch or as a starter or side during dinner.  It only has a few ingredients (it definitely qualifies as a cheat dish, one which is easy to make can still be impressive), but the flavors work marvelously together.  The vegetable medley creates a strong foundation that is paired with some light spice from the raw onion and finished with smoky paprika and cumin notes.

Chilled, as it is meant to be served, makes it the perfect dish for a warm summer day (sure to return to Seattle soon, right? Right?).  In addition, this lighter version omits the bread, making this a raw-vegan dish – for those of you who care about that sort of thing.

There are hundreds of ways to spice up a Gazpacho recipe – and believe me, I’ll be back here with some of my own takes down the road – but for a quick, refreshing dish on a hot day, you can’t beat the original.

Gazpacho

  • 4 medium tomatoes
  • 2 red peppers, cored and seeded
  • 1 cucumber, seeded
  • 1/2 red onion
  • 3 garlic cloves, minced
  • 3 tablespoons vinegar (either white wine or apple cider)
  • 1/4 cup olive oil
  • 2 teaspoons smoked paprika
  • 1 teaspoon cumin
  • salt and pepper

 

  1. Chop the tomatoes, red peppers, cucumber and onion into half inch cubes.  Add all the ingredients to a food processor and pulse on the lowest setting until lightly blended.
  2. Chill for at least one hour before serving.  (The longer you allow it to chill, however, the more the flavors will develop, so leave some leftovers!)
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