Gazpacho is a traditional Spanish tomato soup usually made with an assortment of other fresh summer vegetables. This delicious and healthy “chilled” soup is an amazing start to a meal in mid summer when tomatoes are plentiful. Gazpacho originated in the region of Andalusia in Spain. Often eaten in this southern region; it is so cool and refreshing in the summertime. We had Gazpacho when we visited Spain in July of 2008. The dinner hour is very late in Spain, 9:00 – 11:00pm, so the meals are usually very light. This chilled tomato soup was a perfect way to experience Spanish food and culture at it’s best.
I found myself with a surplus of cherry tomatoes that I grew on my Tower Garden last week and I wanted to make something tasty and flavor-filled with these beauties. Gazpacho was the first thing that came to mind. I have made Gazpacho before, but the recipe I used previously had more of a Greek twist with kalamata olives, mint and feta cheese. This go-round though, I wanted to stick strictly to the traditional Spanish version.
As I looked around at different recipes I found that because of the popularity of Gazpacho Andaluz, as it’s referred to in Spain, has many variations. Recipes for this fabulous cold tomato soup even vary within families. Some recipes include bread and some don’t. Other recipes could be with or without onion and bell pepper. Garnishments for the top are endless as well. Chopped egg, cucumber, croutons or avocado and crème fresh are possibilities.
So, since there are tons of recipes out there and everyone in Spain seems to have a different way to make this soup, I decided I would make it my own and create an…… Augusta, Georgia, version of Gazpacho.
I did something a bit different with my Gazpacho recipe. Usually all the ingredients are raw and blended together, but I felt that by roasting the tomatoes first and then letting them cool, it would bring out their sweetness. By taking this extra little step, I think it gave the soup a more unique taste.
This Gazpacho is fabulous, refreshing and delicious!
This soup is a definite Andalusian delicacy and it went over pretty dang well in this Georgia kitchen too. My husband loved it, but he keeps calling it Gestapo….. just to aggravate me. 🙂 I also gave some of the soup to my friend Donella to try. She had never tasted Gazpacho before. She sent me a text later that evening and said that she and her husband fought over the soup and that she will end up divorced if she doesn’t make this for him soon. Too, too funny……but it made me feel good about my very own version of Gazpacho!
Maybe you too have the last of the tomatoes from your garden and are wondering what to do with them? If you’ve never tried Gazpacho this is your opportunity to experience this wonderful, healthy and clean chilled soup. I promise….. it will become a favorite. Enjoy! 🙂
|Roasted Cherry Tomato Gazpacho|| |
- 1 Tbsp. of extra virgin olive oil
- 4 cups of cherry tomatoes
- 1 English cucumber, diced and no need to remove seeds or peel
- 1 yellow bell pepper, coarsely chopped
- ½ of a purple onion, coarsely chopped
- 2 cloves of garlic, crushed
- 3½ cups of organic tomato juice, no sugar added
- ¼ cup of red wine vinegar
- 2 Tbsp. of agave
- 1 tsp. of sea salt or Real Salt brand
- 1 tsp. of cracked black pepper
- Goat cheese crumbles to garnish
- Parsley, finely chopped to garnish
- Place the tomatoes into a shallow baking dish, drizzle with olive oil and a pinch of salt and pepper.
- Roast tomatoes in a 425 degree oven for approximately 15-20 minutes or until tomatoes have burst and softened. Stir tomatoes half way through cook time.
- Once done, remove from oven and let cool completely.
- When the tomatoes are cool, place into a high speed blender along with the cucumber, yellow pepper, purple onion, garlic, agave nectar and red wine vinegar.
- Blend all ingredients in the blender until smooth or desired consistency.
- Remove lid to blender and pour in the 3½ cups of tomato juice, salt and pepper then blend again for another 30 seconds to 1 minute.
- Pour Gazpacho into an air tight container and place in the refrigerator to chill.
- When soup is chilled, serve in bowls with a garnish of chopped fresh parsley and goat cheese crumbles.