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Saturday, 4 June 2011


Summer is nearly here and one of the tips to fight against the heat is to cook refreshing meals. In Spain one of the most popular recipes is GAZPACHO and since it has been a long time since I haven't written about Spanish food, my post today is about this meal and how you have to prepare it.

Before telling  you how to make it, just a few lines about this meal: Although originally Gazpacho was from Andalusia, nowadays is an essential food in every Spanish home at summer. It is an important exponent of Mediterranean diet, it is a source of vitamine C, A and E, carbohydrates and some minerals such as phosphorus, iron, calcium, magnesium, manganese, zinc, copper, potassium or sodium. Provides a high content of vegetable fiber and antioxidants and phenolic compounds. Pufff.... really nutritive! isn't it? And it is easy to make and only takes twenty minutes.

So, here we are! Are you ready? Steady? Go!

Ingredients for 4 people:

1 Kilo tomatoes (preferable plum tomatoes)
1/2 small onion (60 grams)
2 small green pepper
1 small cucumber (the small chubby Spanish type)
1 small cup of olive oil
2 desert spoons of vinager
200 grams of bread from the day before, soaked in water
Small portions of diced tomatoes, red and green peppers, cucumber, onion and bread or croutons to sprinkle on top.


1. Put the tomatoes, onion, pepper, cucumber, vinager, oil and bread into a liquidizer. If you want to dilute it, add a glass of water. Tip: if you want to go for a tangy garlic taste, add a small amount of fresh garlic to the mixture before liquidizing.

2. Put the mixture into a bowl, add salt and pepper and leave the gazpacho to chill for at least an hour. If you want to eat it straight away, you can put some ice cubes in to cool it down. Remember that Gazpacho is a summer dish which is meant to hydrate and cool down your body. So the colder the better.

3. Serve the gazpacho in soup bowls, with the portions of diced tomatoes, pepper, cucumber, onion, croutons, etc. on the table, so that everyone can add them to their bowl as they prefer. Tip: you can also sprinkle diced serrano ham or hard boiled egg.

And that's all! Please, if you try it I would be very pleased to know about the results!

¡Buen provecho!


  1. The alma de casa of my host family back in 1998 taught me how to make this and I have been making it ever since. One of my favorite dishes.

  2. Christine, thanks for your visit and for leaving your comment about your experience. It is great to know you learnt to make it and you enjoy it so much! Do you know something? Yesterday I visited my aunt and she just offered me a gazpacho or a coffe for a merienda and what I preferred was....... the gazpacho jejejje! Best wishes,

  3. Hola Nieves!! Puedes creer que estoy ahora en Madrid; llegué anoche... Anoche comimos una sopa que es como gazpacho... Salmorejo, A mi, me encantó!!

  4. Hola Señorita ¡que casualidad que estes en Madrid! Escucha, si necesitas cualquier cosa o quieres preguntarme lo que sea, escribeme a mi correo y te mandaré mi número de móvil con todo gusto ¿vale?

    Respecto al salmorejo es verdad que se parece mucho al gazpacho, aunque yo personalmente pienso que el salmorejo es un poco más fuerte de sabor (quizas porque tambien lleva jamón serrano y ajo) y me parece que es más refrescante el gazpacho.

    Un beso amiga, pasalo muy bien y para cualquier cosa que necesites ya sabes donde estoy,

  5. You are so right! I absolutely should make this yummy soup tonight. Thank you for the recipe & reminder of this delicious summertime dish :)

    Thank you for linking to Post of The Month Club! XOLaura


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