10 Super-Refreshing Gazpacho Recipes To Keep You Cool This Summer (2024)

FAQs

What is gazpacho made of? ›

Originating from the Andalusia region of southern Spain, gazpacho is traditionally made from a mixture of puréed tomatoes and other ingredients such as cucumber, sweet bell peppers, onions, garlic, and olive oil. But you can also make fruit-based gazpacho with melons, or cucumber-based gazpacho.

Because it lacks the preserving benefits of cooking, the freshness of the ingredients directly impacts its longevity. Typically, homemade gazpacho can last for 3 to 4 days in the refrigerator if stored properly in an airtight container to prevent oxidation and contamination from other foods.

Gazpacho has a certain vasodilator effect which helps control blood pressure. 3. Gazpacho slows the ageing process. Antioxidant properties of gazpacho, such as lycopene of tomato and Vitamin C, reduce the action of free radicals.

Serving Suggestions

You can serve this gazpacho recipe two ways: in a glass or in a bowl. Drink it for a light lunch or appetizer, or load up your bowl with toppings to make it a meal on its own!

We recommend serving Alvalle chilled between 2-7 degrees Celsius. If you heat Alvalle it is no longer a Gazpacho and the taste profile becomes more like a warm tomato soup.

— the acidity in gazpacho can sometimes give off a bitterness depending on the type of tomatoes used or the time of year. The quick fix? Simply add in a little bit of sugar to neutralize the acid.

The best side dishes to serve with gazpacho are Spanish rice, patatas bravas, garlic bread, paella, churros, grilled asparagus, pork stew, Caesar salad, roasted almonds, Mediterranean salad, stuffed bell peppers, grilled sardines, patatas alioli, Spanish omelette, shrimp skewers, lemon sorbet and fried calamari.

While a gustatorily stultifying purée of tomatoes and tomato juice is lipstick-red, real gazpacho falls somewhere between pink and orange, thanks to the olive oil, bread, and nuts. But you can trick the eye by adding a nice green garnish. (Fresh herbs are fine, but avocado is better.)

Gazpacho, a classic chilled Spanish soup, is the perfect dish for hot summer days. Not only is it refreshingly delicious, but it's also filled with fibre-rich vegetables that can support your gut health.

Is gazpacho good for blood pressure? ›

Regular consumption of cold gazpacho soup can help to battle high blood pressure and cut heart disease risk, say researchers.

As can be observed in Figure 4, gazpacho shows the highest amount of free sugar, alcohol and most micronutrients. This cold tomato soup is the second tested food in iron, phosphorus and zinc content.

Although it's often okay to leave on tomato skins when cooking them, they are too fibrous to slurp in soup form. To remove the skins, mark a small "X" on the bottom, gently lower them into boiling water for 30 seconds, then shock in ice water. The skins will slip right off, and you can proceed with the gazpacho recipe.

Gazpacho (Spanish: [ɡaθˈpatʃo]) or gaspacho ( Portuguese: [ɡɐʃˈpaʃu]), also called Andalusian gazpacho, is a cold soup and drink made of raw, blended vegetables. It originated in the southern regions of the Iberian peninsula and spread into other areas.

Antioxidant properties of gazpacho

Fresh gazpacho has very beneficial properties for the skin and it is its concentration of antioxidants that makes this possible. Antioxidants serve to reduce the action of free radicals and thus prevent blemishes and wrinkles as signs of ageing.

More of a drink than a soup, served in frosted glasses or chilled tumblers, gazpacho is perfect when it is too hot to eat but you need cold, salt and lunch all at the same time.

There are many modern variations of gazpacho with avocados, cucumbers, parsley, strawberries, watermelon, grapes, meat stock, seafood, and other ingredients instead of tomatoes and bread.

Why is gazpacho served cold? Gazpacho is served cold as a reflection of the hot region it originated from. The coolness of the soup is designed to cool you down on a hot Spanish day. Gazpacho can be served warm, but it is definitely made to be served cool.

It defines ceviche as raw fish marinated in lime or lemon juice with olive oil and spices and served as an appetizer. Gazpacho is defined as a chilled soup usually made with chopped tomatoes, cucumbers, onions, peppers, and herbs.