In the summer heat, there are few meals more refreshing than the incredibly tasty chilled soup known as gazpacho, and I have just the recipe for you.
What is gazpacho?
Originating from Andalusia, the southern region of Spain, gazpacho is a cold soup made from raw, blended vegetables such as tomato, cucumber, onion, garlic, pepper, olive oil, vinegar and salt.
With a history spanning way back to the 18th century, Gazpacho is still incredibly popular in both Spain and Portugal today and is often served as an appetizer.
Why is gazpacho served cold?
Enjoying the soup chilled means you can appreciate all the raw vegetable flavours, which mingle and develops as it chills to give a delicious soup that simply wouldn’t taste the same if cooked.
What’s more, down in the south of Spain, the weather can get very hot, so it’s no wonder they developed a dish that doesn’t require you to turn the stove or oven on, and cools you down when you drink it. It is perfect for hot weather!
Gazpacho is easy to make!
Gazpacho is super quick to whip up as the vegetables are added to the blender raw, so this recipe takes just 10 minutes. It’s also naturally vegan and low in calories, but packed with vitamins, so it’s the perfect way to enjoy some veg this summer.
To create really great, smooth as silk gazpacho, it’s important to have a blender that’s up to the job of breaking down all that raw veg.
What does gazpacho taste like?
Gazpacho soup is made with fresh vine tomatoes, which give a fresh, light taste as they are not cooked. Peppers and cucumber also contribute to the fresh, cool taste.
Meanwhile, stale white bread and a good glug of olive oil helps add body to the finished soup.
Finally, garlic, spring onions and a dash of sriracha add a kick of flavour.
Overall, the chilled soup has bold, fresh flavours, which I think ties in well with the bold, stylish creativity you get from KitchenAid!
How to make gazpacho soup
I’m excited to introduce this amazing soup to any readers who haven’t tried it before. It deserves a place in the nation’s hearts. You’re going to love it!
Ingredients
- 150 g (5.3 oz) stale white bread roughly chopped
- 150 ml (5.1 floz) cold water
- 1 kg (2.2 lb) vine tomatoes roughly chopped
- 1 whole cucumber peeled and roughly chopped
- 1 red pepper deseeded and roughly chopped
- 1 red pepper deseeded and roughly chopped
- 2 spring onions whites and greens, roughly chopped
- 2 cloves garlic roughly chopped
- 100 ml (3.4 floz) olive oil
- 1 tbsp white wine vinegar
- 1/2 tbsp sriracha
- 1 pinch salt and pepper
Equipment
Instructions
Put the bread into the blender and pour over the cold water.
Add the tomatoes and cucumber.
Your blender will be quite full, so briefly blitz to a coarse liquid.
Add the peppers, spring onions, garlic, olive oil, sriracha, vinegar, salt and pepper.
Blitz again at top speed until you have a perfectly smooth soup.
Replace the lid and place in the fridge to chill for at least 2 hours or, ideally, overnight.
Serve cold in glasses and enjoy! You can garnish with a little olive oil, chopped tomato and shredded basil, if you wish.
A good blender makes a great gazpacho!
KitchenAid sent me their Queen of Hearts Food Blender just as the weather was beginning to hot up, so I knew gazpacho would be the perfect recipe to put its powerful motor and asymmetric stainless steel blades to the test.
KitchenAid is a genuinely iconic brand that is currently celebrating 100th anniversary. To mark the occasion, KitchenAid is not only honouring its long history, but also the home cooks who have inspired the brand since 1919.
The gorgeous KitchenAid Queen of Hearts Food Blender has been released as part of a 100-year Limited Edition Collection that looks to the future as it celebrates the innovation, originality and creativity that will inspire the next century of making.
The Queen of Hearts Range boats a new shade of ‘passion red’, honouring the brand’s trademark identity whilst also moving forward. Each piece in the range features a passion-inspired trimband with hundreds of miniature red hearts, chrome accents and a custom Power Hub cover celebrating 100 years of the KitchenAid brand.
Are you passionate about cooking? Tell me all about it in the comments!
Print this recipe to try later
Simple, naturally vegan gazpacho
Ingredients
- 150 g (5.3 oz) stale white bread roughly chopped
- 150 ml (5.1 floz) cold water
- 1 kg (2.2 lb) vine tomatoes roughly chopped
- 1 whole cucumber peeled and roughly chopped
- 1 red pepper deseeded and roughly chopped
- 1 red pepper deseeded and roughly chopped
- 2 spring onions whites and greens, roughly chopped
- 2 cloves garlic roughly chopped
- 100 ml (3.4 floz) olive oil
- 1 tbsp white wine vinegar
- 1/2 tbsp sriracha
- 1 pinch salt and pepper
Instructions
- Put the bread into the blender and pour over the cold water.
- Add the tomatoes and cucumber.
- Your blender will be quite full, so briefly blitz to a coarse liquid.
- Add the peppers, spring onions, garlic, olive oil, sriracha, vinegar, salt and pepper.
- Blitz again at top speed until you have a perfectly smooth soup.
- Replace the lid and place in the fridge to chill for at least 2 hours or, ideally, overnight.
- Serve cold in glasses and enjoy! You can garnish with a little olive oil, chopped tomato and shredded basil, if you wish.
Video
Notes
Nutrition
This is a commissioned post for KitchenAid
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