Summer is well underway, and between tanning sessions, pool parties and cookouts, you might have noticed that it’s HOT AS HELL outside. Gazpacho, a chilled, tomato-based soup, is a traditional dish that the Spanish use to cool off and revitalize during their midday siestas. (Note: There is absolutely no air-conditioning in Spain. ¡Ay Dios mio!)
I was lucky enough to pick up the recipe from my wonderful host mom last summer while studying abroad in Granada. It is one of my all-time favorite foods, and luckily only takes a few minutes to make. It is also one of the healthiest foods out there, made almost entirely of produce. Consider it a robust alternative to the “juicing” trend.
Prep time: 5 minutes
Fridge time: 30 minutes
Total Time: 35 minutes
4 medium, ripe tomatoes (yellow or red)
½ red onion
2 cloves garlic
¼ jalapeño pepper (optional)
3 tablespoons olive oil
2½ tablespoons red wine vinegar (white wine vinegar also works)
1 slice French bread, ripped into pieces (crostini or other white breads work as a substitute)
Salt and pepper to taste
1. Roughly chop vegetables.
2. Blend tomatoes, cucumber, onion, and garlic in a tall blender. Blend tomatoes first if it’s starting to get a little bit snug in there.
3. Add olive oil and vinegar and blend.
4. Add the bread and blend again. This will make the soup a little thicker. Add more if needed.
5. I love my gazpacho with a little kick, so here I add ¼ jalapeño and blend. You can leave this out if you wish, or add more if you are brave.
6. Add a touch of salt and pepper to taste, and more vinegar or jalapeño if you want more of a kick.
7. Gazpacho is best when cold, so chill your finished soup in the refrigerator for at least 30 minutes before consuming. It will last for up to a few days, so enjoy those leftovers!