Doesn’t a cold summer soup sound great to you right now? Gazpacho can be made a day or two ahead of time and kept in the fridge till serving.
Here in Durban, this is the time of year when eating an entire hot meal seems very unappealing, even for those of us who love food and are usually hungry.
The thought of eating something hot starts to make us sweaty and uncomfortable, so cold — preferably ice-cold — food is what we turn to again and again. But how can we survive on yoghurt, ice-cream and iced coffees?
The answer is simple. When it’s too hot to eat, turn to chilled soup.
Gazpacho Tomato Soup
Today we look at Gazpacho – a healthy, flavour-packed tomato soup that will refresh and cool you down on the hottest of summer days.
Gazpacho tomato soup is perfect for the summer months when the produce is plentiful.
Summer in a Bowl
Embracing a host of flavours, Gazpacho is truly summer in a bowl.
A classic of Spanish cuisine, it originated in the southern region of Andalusia. Gazpacho is widely eaten in Spain and Portugal, particularly during the hot summers, as it is refreshing and cool.
In Andalusia, most gazpacho recipes typically include stale bread, tomato, cucumber, bell pepper, onion and garlic, olive oil, wine vinegar, water, and salt.
You can serve Gazpacho in a chilled bowl for a meal or for a snack. If you want to bulk it up a bit you can serve it with grilled chicken or with cooked shrimp or hard boiled eggs for a little protein. Try it with avocado slices.
As an appetizer Gazpacho is delicious in shot glasses as a “shooter”.
Whatever the additional ingredients, gazpacho is a healthy soup rich in minerals, antioxidants, fiber and in vitamins C, A and E. Popular with all members of the family, these make-ahead cold soups really show off all our favourite flavours of summer.
Make Ahead Dish
Gazpacho is a wonderful make-ahead recipe that just gets better with time. Simply whirl it up in the blender, pour it into a large airtight container and store it in the refrigerator for up to three days!
How to Serve your Cold Soup
Don’t leave your Gazpacho in the fridge for longer than three or four days and make sure you store it in an airtight container.
Cold soup should be served cold so there are a few things you can do to retain the chill:
Crockery can be kept in the freezer before usage
Soup can be served over a bath of ice
Spice up your Soup
One of the beauties of Gazpacho is that it is really a base, a kind of smoothie in face and you can spice it up or down with chillies, tobacco, horseradish and garnish it with almost any fresh herbs of your choice.
Every gazpacho is different: the taste will depend on the quantity of each ingredient. Even the degree of ripeness of the tomatoes will have an influence
Make your Own Gazpacho
It is not complicated to make your own Gazpacho – just time and good ingredients are needed. There are many Gazpacho recipes but the easiest one is to combine onion, cucumber, green bell pepper, yellow bell pepper, red bell pepper, celery, tomatoes, tomato juice, vinegar, olive oil, and garlic in a large bowl. Blend tomatoes with an immersion blender until mostly smooth. Season with salt and black pepper. Chill in refrigerator to blend flavours, at least 2 hours.
Here is a great recipe for the Traditional Gazpacho