The days are slowly getting longer in Spain and Spring is undoubtedly in the air. With the sun now coming in brightly and as part of our Spanish Food Series, we share the infamous sunny weather recipe for Gazpacho! This traditional dish from Andalucía, southern Spain, makes for a light vitamin-packed meal any day and is made with a few fresh ingredients, needing nothing more than a knife, chopping board and blender to prepare. This staple cold soup dish is made of blended vegetables with the star ingredient being tomatoes, lots of them. The popularity of this dish is unsurprising since Spain is the world’s 8th largest tomato producer in the world and this fresh vegetable (technically a fruit) is an important ingredient in the Spanish diet.
This easy to make dish is often served with croutons, diced red peppers, tomatoes, cucumbers, and egg and served throughout Spain with regional variations in its preparation. More recently, however, different versions of gazpacho are also being made among Spaniards as trendy bistros and cafés serve versions made with beets, watermelon, strawberries or even avocado. We hope to share some of these with you too as part of our series but for now, we leave you with this beloved and deliciously refreshing soup recipe and hope you enjoy traveling to Spain while having it!
Recipe contributed by Tiffany Barclay Martin, OA Social Media Associate (Credits to her grandmother)
- 3 kg ripe Spanish tomatoes
- 1 red pepper
- 2 onions
- 2 cucumbers
- extra virgin Spanish olive oil
- salt and pepper
Wash, peel and cut tomatoes, onion, cucumber, and red pepper. Then transfer to a blender and blend until smooth. Strain the mixture to remove any imperfections, drizzle some olive oil and season with salt and pepper. Refrigerate before serving.