I have to confess that I wasn’t very enthusiast about gazpacho until recently; despite its popularity I just couldn’t understand the hype about it. I would have to add that my experience was limited to the buy-at-the-store versions.
But this summer the heat hit quite strong and was calling for refreshing foods. Then (perfect timing) I had the opportunity to taste a fantastic, homemade organic gazpacho and I just fall in love with it. Now I understood the greatness of this amazing yet simple cold tomato soup: healthy, delicious and very nutritious. Oh, did I mention that it’s also vegan?
After my “wow” moment at the restaurant and “how is it possible that I’ve been missing this for such a long time” I knew I had to make it back at home. I was ready to prepare the “classic” recipe, but I realized that I was missing some of the ingredients, and that some others might be a bit too strong for me and would rather adapt to my palate. Considering that my stomach was already protesting and ready to get some food in, let’s just say that I kind of improvised and created my own version of gazpacho.
The traditional recipe for this classic Spanish soup uses green pepper, garlic and bread. Believe or not, I had run out of green pepper, and regarding the garlic, I find it too strong just to eat it raw. Therefore, I substituted the green pepper with celery, as it also adds that “something” flavour (unlike red pepper which has quite a different taste). Instead of the strong (at least for me) raw claw of garlic, I used green garlic, softer in taste. The bread is used for garnish as croutons, but I simply prefer eating the gluten-free bread as it is and sincerely, I didn’t feel any need to add bread to this recipe — I’ve sometimes seen some gluten-free croutons at the stores though; if I get to find them again (and before the arrival of the new colder season) I might give it a try --
Though at first I wasn’t very sure that I could excel the fantastic gazpacho from the restaurant, it turned out to be an impressive turn and mouth watering. I knew I had to share it with you (and make some much more for the rest of endless days of summer).
I would also like to add that the quality of the fresh ingredients has a high impact on the recipe’s result. I have tried it several times with organic and non-organic ingredients and I definitely could taste the difference. On a personal note, as this recipe uses fresh and raw vegetables, I prefer using organic ingredients when possible, because the difference in taste is noticeable.
Enjoy this (my) version of the gazpacho cold soup! Perfect for summer time and warm weather.
1 big tomato
1/4 of finely chopped cucumber
1 teaspoon of finely chopped celery
1/2 teaspoon of finely chopped green garlic
Extra virgin olive oil – very important
Cold water (from the fridge)
Salt & pepper (to your liking)
(This all transformed in approx. 200ml of gazpacho)
Notes: I cleaned and peeled off the tomatoes and pepper prior to their use in the blend. If you will use a strainer after the blending, you can skip this step.
When I indicate a spoon as a measurement, I literally mean a spoon from the silverware.
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