Gazpacho | Definition & Ingredients (2024)

FAQs

What are the basic ingredients in gazpacho soup? ›

Spanish cookbooks classify gazpacho as a salad. The most frequently encountered gazpacho is an uncooked mixture of tomatoes, garlic, olive oil, water, vinegar, onions, cucumbers, and green peppers, thickened with bread crumbs.

Gazpacho is a Spanish soup made from raw vegetables and consumed cold. A classic dish in Spanish cuisine, gazpacho originated in the Andalusian region south of Spain. It is often consumed during hot summers as it is quite refreshing and cool.

But the benefits of gazpacho go beyond the temperature. Made from tomatoes and vegetables, it carries numerous health benefits, too. It's a source of Vitamin vitamin A, Vitamin vitamin C, and Vitamin vitamin E, along with several other minerals and nutrients.

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.

But like many tomato-based dishes — think spaghetti sauce, tomato soup, etc. — the acidity in gazpacho can sometimes give off a bitterness depending on the type of tomatoes used or the time of year.

Roasted chickpeas, croutons, chopped hard boiled eggs, and avocado would be delicious toppings too. Round out the meal with good crusty bread, socca, or avocado toast. For a heartier meal, serve this easy gazpacho with grilled vegetables and romesco sauce, your favorite protein, or a summer veggie frittata.

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.)

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.

In the U.S., gumbo is the top national soup, a thick spicy soup from Louisiana. Clam chowder is another.

What is the national soup of Italy? ›

Minestrone Soup - This is a traditional soup from Italy make with a combination of seasonal vegetables and pasta. It makes a complete meal with a slice of bread.

Paella is perhaps the most famous Spanish dish of all, and certainly one of the most abused. Authentic paella originates from the region around Valencia, and comes in two varieties: Paella Valenciana, with rabbit and chicken; and seafood paella.

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.

A bowl of Gazpacho at the start of a meal is one of the best ways of losing weight sensibly when you have a "Protein-Vegetable" day.

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

Purée cucumbers, garlic, and ½ cup water in a blender until smooth. Add arugula, herbs, vinegar, and a large pinch of salt and purée, stopping to scrape down the sides of the blender as needed, until very smooth. With the motor running, slowly stream in oil; blend until emulsified.

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.

Gazpacho contains Vitamins A, E and C, mainly in pepper and tomato, which protect our body from this common viral infection in winter.

Gazpacho is loaded with acidic foods like lemon and tomato juice, so it'll start to grow mold before it'll “go bad”. So, no longer than you'd hold left over canned tomatoes. But, watch for mold.