An untold secret to the best summer gazpacho revealed

For many, the mysterious-sounding gazpacho is a creamy soup prepared cold and modestly seasoned. The most important aspect of this dish is the taste of fresh vegetables and herbs. This recipe for gazpacho is fabulously simple. Be sure to serve it on hot summer days!

Gazpacho is a traditional dish from Spain, specifically from the Andalusia region. It is prepared cold, mainly from raw vegetables and fruits, making it ideal for hot summer days. The essential gazpacho ingredients are tomatoes, cucumbers, peppers, onions, garlic, olive oil, wine vinegar or lemon juice, and salt. These ingredients are blended or crushed to achieve a smooth consistency. In some versions, bread soaked in water or olive oil is added, giving the soup a creamy texture.

Many hold a particular fondness for this Spanish soup. Due to its lightness and freshness, it is a perfect choice for hot days. But do not tamper with the flavor—the essence is in the vegetables. Season the soup only with salt, fresh herbs, garlic, and wine vinegar.

The secret to the taste of gazpacho is that there is no water in the soup. The water is in the vegetables, and the juice from fresh tomatoes provides the liquid consistency. Olive oil is also essential. According to experts, it should be an original Andalusian product. Additionally, indispensable ingredients for gazpacho include wine vinegar, garlic, cucumbers, whole tomatoes, and peppers, which add color and a "peppery" note to the dish.

Gazpacho can vary in color depending on the ingredients used to prepare it. For example, traditional Andalusian gazpacho is intensely red due to the large amount of tomatoes. There are also green variants, which contain more cucumbers and herbs. Gazpacho is usually served chilled with various toppings, such as chopped vegetables (e.g., cucumbers, peppers, onions), croutons, hard-boiled eggs, or fresh herbs.

Ingredients:

• Approximately 1 quart of fresh tomato juice
• 3 red peppers
• 1 large cucumber
• Garlic to taste
• About 2 ounces of Spanish olive oil
• White wine vinegar
• Salt
• A small bunch of cilantro
• A small shallot
• 2 avocados
• A pinch of cumin
• Juice from one lime

Preparation:

1. Remove the seeds from the peppers.
2. Peel the cucumber and remove its seeds.
3. Chop the onion, pepper, and cucumber into smaller pieces.
4. Place the peeled avocado, chopped vegetables, cilantro, and lime juice in a blender. Then, add the tomato juice, olive oil, and a pinch of cumin.
5. Add a few cloves of garlic to taste.
6. Blend everything thoroughly—season with salt and wine vinegar to taste. Blend again.
7. The ready gazpacho can be stored in the refrigerator for 3-4 days.