Hola! Gazpacho Sunday!
Hola! How about this a nice and simple Spanish Gazpacho today? I have the best Gazpacho recipe from my father in law, this recipe has been kept in the family since his first trip to Spain almost 40 years ago! This recipe is well adapted with locally produced Austrian ingredients yet has authentic flavour in it. The name ‘gazpacho’ comes from ‘caspa’ which means ‘little piece’, classically, this Spanish dish uses little bits of leftover bread to thicken the soup. So it’s actually got invented to get rid of leftover bread, what a delicious invention! In my kitchen in Vienna, I used Semmelbrösel which is the typical breadcrumbs in Austrian version. Semmel is a classic breakfast bread and most used type of the bread in Austrian kitchen.
My father in law told us that on his travel he tasted this soup first time in his life and thought it’s the best soup he ever tasted as someone who is not a big fan of any soup. Since then we often prepare this gazpacho as a starter of the meal for him when we invited family. And this time, we had something to celebrate especially for him in many occasions such as ‘name day’ and his personal achievement. We planned to take him to this memory of Spain trip and of course for this we made dishes all rooted in Spanish flavour. Started with this chilled soup and went on with other Spanish cuisines, melon with Serrano ham, paella and finished with ‘tinto de verano sorbet’, sorbet made of Spanish red wine, such as Rioja. It was a perfect family dinner with Spanish vibe in the kitchen and warmth of love but chilled summer food.
Other Spanish cuisines are inspired by the recipes in a cookbook by Jamie Oliver, ‘Jamie does…’. I highly recommend this book for everyone who is interested in European culture and cuisine. He travelled around Europe, Spain, Italy, Sweden, Morocco, Greece and France, and cooking in an authentic way with local people there, getting all the ingredients from the local market, farmers and fishermen. There are stories about food how and why it’s got invented, developed and represented their culture.
Ingredients for Garnish
Step by Step
The best Gazpacho recipe from father after his first trip to Spain! It’s a refreshing and chilled Spanish soup, perfect for your family Sunday lunch. Make sure to make it in advance, the soup should be chilled for at least 2-3 hours.
- 2 green paprika
- 5-6 tomato (tennis ball size)
- 5-6 garlic clove (possible to replace with a half onion)
- 2 tbsp olive oil
- 2 tbsp veggie oil
- 2 tbsp vinegar
- 4 tbsp fine breadcrumbs (Semmelbrösel)
- pinch of salt and pepper (can be added after blending)
- 1/2 yellow paprika (any paprika works just fine)
- 1 tomato
- 3 tbsp croutons (Semmelwürfel)
- 1/3 cucumber
- 3 tbsp speck (optional)
- any herbs (recommend marjoram or basil)
Rinse well the tomatoes, take off the stems and chop into cubes.
Rinse the pepper, get rid of any single seed, chop in cubes same as the tomato.
Peel the garlic clove.
Put all the ingredients in a good blender or food processor. (I use Nutribullet from Magic Bullet.)
Blend it until it gets smooth and creamy. (In my case, it took only 10-20 seconds.) When it’s too much to blend in one go, divide all the ingredients into half and blend two times.
Taste it and add a small pinch of salt and pepper as you like. If it’s too salty for you, don’t be panic, add a bit of water or more tomato and paprika.
Pour it into a jar or bowl and let it chill in the fridge.
While it’s chilling, prepare the garnish. Cut all the ingredients for garnish into 5x5mm little cubes.
To serve, divide the soup into small bowls or cups and add all this little garnish on top. You can add few drops of olive oil and sprinkle black pepper.
Serve it as a first course for any meal.
Leftover servings keep well, covered and refrigerated. You can keep it at least 1 week. I don’t think it won’t last that long as it’s so good, you want to have more!
Behind the Kitchen
Gazpacho is a refreshing and chilled Spanish soup, perfect for your family Sunday lunch. Make sure to make it in advance, the soup should be chilled for at least 2-3 hours. Make it now and cool down the heat with this delicious summer soup in the evening! It will refuel your soul and bring a week of energy. Happy Sunday!
Tips for Being Green
+ For breadcrumbs and croutons, you can use any leftover bread you have. When it’s too hard to cut into cubes or grind it, simple toast them before. Or place the hard bread in the plate with a bit of sprinkled water on top, cover the plate and microwave it only 20-30 seconds then it gets soft. It’s a trick I’ve learned from a sweet French shop keeper in my beloved morning pastry shop in London.
+ Also, for other ingredients, if you don’t have green paprika you can replace with cucumber. Don’t limit yourself, you can make your own recipe.
+ Somebody who doesn’t eat garlic, please use onion or chives. It will bring out that tangy and spicy garlic flavour nicely.