Gazpacho

IMPORTANT NOTE: LEAVING FOR VACATION SOON SO I WILL NOT BE POSTING OR COMMENTING FOR A WHILE (BUT I KNOW I WILL MISS IT-MISS YOU!). HOPE THAT YOU WILL ENJOY THE OUTDOORS AS MUCH AS POSSIBLE. I SURELY WILL. XOX

NOTA IMPORTANTE: FINALMENTE SONO ARRIVATE LE VACANZE QUINDI NON POSTERO’ O COMMENTERO’ PER UN PO’ (E GIA’ LO SO CHE MI MANCHERA’-MANCHERETE!). SPERO CHE VI GODRETE L’ARIA APERTA, IL MARE E IL SOLE. IO LO FARO’ SENZ’ALTRO. XOX

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A few days ago I was waiting to go to my dentist (oh my) and I ended up eating in one of the fanciest lunch restaurants in Stockholm, Urban Deli, which is also a delicacy store with a nourished section of Italian specialties. They also sell amazing sourdough bread.

Anyway, that particular day they were serving something called spansk tomatsoppa, which simply is… Gazpacho! It was the first time I got to eat the dish and I could not believe how incredibly good this cold tomato soup tasted. Which of course meant I had to do it at once myself. And here it is. Simple, delicious, and possibly the healthiest vegetable soup on the planet.

GAZPACHO

You need: 12-14 ripe medium-small tomatoes, 1 and 1/2 medium-small red paprika, 1 and 1/2 yellow onion, 4 garlic cloves, 1 cucumber, 1 and 1/2 table-spoon powdered vegetable stock (better if organic), 1 and 1/2 table-spoon red wine vinegar, chili flakes.

Ti serve: 12-14 pomodori medio-piccoli (tipo sammarzano andrebbe bene) e maturi, 1 and 1/2 peperoni rossi medio-piccoli, 1 e 1/2 cipolla gialla (o bianca), 1 cetriolo, 4 spicchi d’aglio, 1 cucchiaio e 1/2 di dado vegetale in polvere (meglio se biologico), 2 cucchiai di olio d’oliva, 1 cucchiaio e 1/2 di aceto di vino rosso, peperoncino.

How to: cut all the vegetables in big chunks and liquify in a food processor. Add remaining ingredients, including the chili flakes (the quantity depends on how hot you like it). Let it cool for at least 1 hour in the fridge and serve cold. It tastes even better the day after.

Come fare: taglia in pezzi non troppo piccoli tutte le verdure e liquidifica in un robot da cucina. Aggiungi gli altri ingredienti, incluso il peperoncino (a tuo piacere), e amalgama. Refrigera per almeno un ora. Servire fredda. E’ buonissima il giorno dopo.

CONSIDERATIONS: This cold soup is the essence of summer in a bowl. It goes great with croutons and bread but also just as it is, maybe with some raw veggies on the side. What really cannot be missing with Gazpacho is a glass of good wine. Yum! So simple, healthy, and delicious.

CONSIDERAZIONI: Questa zuppa fredda e’ l’essenza dell’estate in una scodella. Si accompagna superbamente a crostini e al pane in genere, ma va anche benissimo da sola, magari con delle verdurine crude. Cio’ che davvero non dovrebbe mancare per bilanciare gli aromi decisi del Gazpacho e’ un bicchiere di buon vino. Alla salute!

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Barbara Elisi

Hi there! I am the "soul" behind Bread & Companatico. My main interest is the preservation of bread tradition and craft, with an eye to health. I hope you are having a good time reading this blog, and please don't be shy to connect with me through comments or emails and do keep on bread-ing! 🙂

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26 replies
  1. Kim Forni
    Kim Forni says:

    Not that there is anything wrong with Italians 😉 .. I just thought there was no way I could pass this by them, I thought they wouldn’t like it..

    Reply
    • Barbara
      Barbara says:

      lol!! the olive oil is listed in the ingredients indeed, and of course I always mean “extra virgin”.
      we Italian ARE terribly picky with food, no way to deny it 🙂
      that’s why we are so good… at eating (but we seldom get really fat)

      Reply
  2. Spoon Feast
    Spoon Feast says:

    I think your ‘About’ is brilliant! Owning a small restaurant would be so lovely – I did once, and loved it. It is that cooking thing I just can’t shake!
    Gazpacho is most wonderful when it is hot outside, totally refreshing. I’ll share a surprise I learned in Paris last year on Spoon Feast soon. It is related to gazpacho. 😉

    Reply
    • Barbara
      Barbara says:

      wow, thank you. I just felt i needed to write a few lines on myself after all.
      owning a restaurant would be lovely but I know also about all the drawbacks and the hard work.
      looking forward to hear about your gazpacho secret! 🙂

      Reply
      • Spoon Feast
        Spoon Feast says:

        substitute all tomatoes and tomato juice with watermelon. It sounds odd but it sure is delicious! If you taste it and didn’t know, you wouldn’t be able to identify the gazpacho was made with watermelon instead of tomato.
        So refreshing too!

        Reply
  3. Celia
    Celia says:

    I love gazpacho soup too! We’ve recently been making a Jamie Oliver version which includes soaked stale sourdough bread to add a little bulk! Your version looks delicious.. 🙂

    Reply
  4. rita cooks italian
    rita cooks italian says:

    Buona, fresca e leggera perfetta per l’estate. Ma quando arriva l’estate? Sembra proprio che stia piovendo e facendo freddo in tutta Europa. Ottima idea quella di accompagnare la zuppa con bicchiere di vino rosso.

    Reply
    • Barbara
      Barbara says:

      qui in svezia ci siamo persi la primavera, l’estate per ora e’ un concetto lontano 🙂 da quello che scrivi immagino Londra sia lo stesso o quasi. un bacio.

      Reply
  5. vickyart
    vickyart says:

    sai che non l’ho mai fatto? eppure mi piace moltissimo! unico neo per me sarebbe il vino, ma in qualche modo risolvo! 🙂 la prenderei volentieri questa coppa! ciao cara!

    Reply
    • Barbara
      Barbara says:

      il vino in effetti non e’ un must. ho preso a sorseggiare gazpacho anche nel pomeriggio, come spuntino, e in questo caso l’acqua ci sta benissimo. il pane fatto in casa poi e’ “la morte sua” 🙂

      Reply
  6. Soleluna
    Soleluna says:

    Fantastica perfetta quando fa coldo anzi caldissimo peccato che ora qui non c’è comunque terrò presente nel prossimo futuro buone vacanze Luisa

    Reply
  7. Gosia
    Gosia says:

    I honestly start believing that each cook has their own gazpacho secret. I’ve tasted so many gazpachos (especially now when we spend lots of time in Arizona with its Mexican influences) and every single one is different, every single one is out-of-this-earth delicious… chunky, or smooth, spicy, or hot, or mild – the best cold soup ever and yours, makes my saliva glands work overtime. Have the best time resting. I hope for tonnes of pics and some info on the spot you went to.

    Reply

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