Gazpacho: the original recipe and 10 other variations

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Carlos Laforet Coll
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Gazpacho, the original recipe and ten other variations. Gazpacho with tomato, gazpacho with avocado, watermelon and grapes. Vegan and light recipes.

Don't store avocado like this: it's dangerous

Il gazpacho is a cold soup based on raw vegetables (in some cases cooked vegetables are also used). It is a typical dish of Spain, especially appreciated in Andalusia. Sometimes it is served with ice cubes. Beyond the original recipe, they exist numerous variations, which involve the use of different vegetables and various aromatic herbs. We present 10 of them.





Index

The original gazpacho recipe

1 kg of ripe and juicy tomatoes
½ white onion
1 green pepper
1 cucumber
1 pinch of ground cumin
3 tablespoons of red wine vinegar
½ tablespoon of salt
200 grams of extra virgin olive oil
½ stale sandwich

With these ingredients you will prepare a gazpacho for 6-8 people. Wash the tomatoes and slice them, peel the garlic, peel and divide the onion into 3 or 4 parts. Wash the pepper, slice it and remove the seeds. Peel the cucumber and taste it; if it's bitter, it could spoil the gazpacho. Soften the sandwich by immersing it in water and squeezing it as much as possible. Blend all the ingredients until you get a mixture from creamy consistency. Let the gazpacho rest in the refrigerator before serving it as a first course for lunch or dinner.

Gazpacho with almonds

Ingredients for 6-8 people:

1 kg of sliced ​​tomatoes
1 medium red pepper
½ cucumber
½ red onion
100 grams of extra virgin olive oil
40 grams of almonds
1 slice of chopped stale bread
3 tablespoons of vinegar
1 japaleno pepper
2 cloves of garlic
1 thinly sliced ​​avocado
Salt and pepper

Among the ingredients that it's possible add to the preparation of gazpacho to obtain a variant of the original recipe there are almonds. In the almond gazpacho recipe, the white onion is replaced with a red onion. Instead of green pepper, a red pepper is used. A japaleno pepper, pepper and, if desired, an avocado are added. All ingredients must be blended. The gazpacho will be served cold. Decorate the dish with whole or chopped almonds and extra virgin olive oil.



photo source: marthastewart.com

Gazpacho all'avocado

Ingredients for 6-8 people:

800 grams of tomatoes
3 well ripened avocado
1 green pepper
½ cucumber
½ red onion
100 grams of extra virgin olive oil
1 slice of sliced ​​bread
3 tablespoons of vinegar
2 cloves of garlic
Fresh coriander leaves
Salt and pepper

The avocado gazpacho recipe involves using 3 ripe avocados as the main ingredient, in addition to tomatoes. Also, you can keep some slices or gods aside avocado cubes to decorate dishes. Fresh coriander leaves are added to the avocado gazpacho dressing. Blend all the ingredients and let the gazpacho cool in a refrigerator for at least 2 hours before serving.

photo source: slate.com

Gazpacho with cucumber

Ingredients for 6-8 people:

8 cucumbers
1 large onion, sliced
1 lemon (juice only)
1 teaspoon salt
½ glass of extra virgin olive oil
1 or 2 glasses of water
Chopped parsley

In a blender, combine the sliced ​​cucumbers, onion, lemon juice, a generous handful of parsley and salt. Operate to start finely chopping all the vegetables. Gradually add the extra virgin olive oil. Adjust the consistency of the soup obtained by combiningwater. Let it sit in the refrigerator for 1 to 3 hours and garnish with cucumber slices or cubes before serving.

photo source: joyofkosher.com

Gazpacho appetizer

Ingredients for 6-8 people:

8 tomatoes
2 cucumbers
1 large red pepper
1 small onion
1 japaleno pepper
1 large clove of garlic
1 250 g bottle of tomato sauce
1 teaspoon of lemon zest
1 teaspoon of hot sauce
¼ glass of lemon juice
½ glass of red wine vinegar
3 teaspoons of salt
1 teaspoon of red pepper
1 teaspoon paprika
1 avocado



Gazpacho can be served at aperitif time, in a glass instead of a deep plate or bowl. Slice the cucumbers, tomatoes, peppers and onion. Chop the garlic and japaleno pepper in a blender. Add all the ingredients and blend everything until you get a soup from keep in the fridge for up to 8 hours.

photo source: fromchapelhilltochickenville.com

Gazpacho with watermelon

Ingredients for 6-8 people:

1 kg of watermelon pulp
2 slices of stale bread
1 teaspoon of vinegar
1 green pepper
1 clove of garlic
1 cucumber
1 onion
Salt and pepper

Set aside a few cubes of watermelon to decorate the dishes. Slice and blend the watermelon pulp, onion, garlic and green pepper. Add the stale bread softened in water and the vinegar. Blend until you get a creamy soup, adding if necessary some water. Serve cold.

photo source: yummyodds.com

Gazpacho with melone

Ingredients for 4 people:

8 slices of melon cut into cubes
1 ripe mango
2 tablespoons of vinegar
1 teaspoon of chopped fresh ginger
1 teaspoon of lemon juice
2 tablespoons of extra virgin olive oil
Fresh mint leaves
black pepper

Slice and blend the ingredients until you get a soup from very homogeneous and creamy consistency. Add black pepper and vinegar only at the end to adjust the flavor of the gazpacho. If you prefer a sweet soup, add the ingredients of agave syrup or corn or rice malt.

photo source: keepitssimplefoods.com

Gazpacho alla pesca

Ingredients for 4 people:

6 ripe yellow peaches
30 grams of almonds
1 cucumber
1 yellow pepper
White onion 1
1 slice of stale bread
1 tablespoon of apple cider vinegar
1 spoon of lemon juice
Fresh thyme leaves
Fresh mint leaves

Slice and blend the peaches, cucumber, onion and yellow pepper. Blend the fruit and vegetables with the lemon juice and almonds, after letting them soften in water for 1 hour, together with stale bread. Season the gazpacho with apple cider vinegar and serve cold.

photo source: chow.com

Gazpacho all'uva

Ingredients for 4 people:

1 kg of white grapes
200 grams of peeled almonds
1 handful of fresh basil leaves
3 cloves of garlic
3 tablespoons of extra virgin olive oil
3 tablespoons of apple cider vinegar
60 grams of sliced ​​red onion
75 grams of stale bread softened in water
750 ml of cold water
1 teaspoon of pine nuts per serving
4 grapes to decorate each dish
Salt and white pepper

Blend the grapes, almonds, basil, garlic and onion, together with the apple cider vinegar and the softened bread, gradually pouring in cold water. Season with salt and pepper. Divide the gazpacho in four dishes and decorate with pine nuts and white grapes. Serve cold.

photo source: appetitosa.com

Gazpacho with pumpkin

For 6-8 people:

800 grams of boiled pumpkin pulp
2 ripe tomatoes
2 red peppers cut into cubes
2 tablespoons of extra virgin olive oil
1 small onion
1 clove of garlic
1 slice of stale bread
1 handful of fresh parsley
Salt and pepper

Slice the pumpkin pulp and boil it or steam it. Let it cool and blend it with the chopped tomatoes, onion and garlic. Add a slice of stale bread softened in water, two tablespoons of extra virgin olive oil. Season with salt and pepper. Let the pumpkin gazpacho rest for at least 2 hours before serving. Garnish each dish with fresh parsley, croutons and a few cubes of red pepper.

photo source: mercadocalabajio.com

Gazpacho with beets

Ingredients for 6-8 people:

880 gri of boiled beets
1 small red onion
1 clove of garlic
2 tablespoons of capers
35 grams of bread crumbs
750 gr of cold vegetable broth
2 tablespoons of extra virgin olive oil
1 tablespoon of balsamic vinegar
1 tablespoon of chopped basil
Salt and pepper

Slice the beets, chop the garlic and onion. Blend them with the breadcrumbs, capers, broth, chopped basil and vinegar, until you get a soup with a smooth and creamy consistency. Season with salt and pepper and serve cold, with the addition of ice cubes.

photo source: taste.com.au

Marta Albè

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