Here at Food52, we loverecipes-- but do we always use them? Of course not. Because once you realize you don't always need a recipe, you'll make your favorite dishes a lot more often.
Today: Turn stale bread and rogue produce into a cool, refreshing gazpacho -- all without a recipe.
Remember that time about, oh, six months ago, when we all waxed poetic about balmy June days and lingering August nights from beneath our winter coats? It’s true -- summer came not a day too soon. But perhaps we all need a reminder of its early thrills now that it’s hot enough that we’re tempted to forgo simply adorned tomatoes and cornin favor of ice pops for dinner. When you’re throwing open the refrigerator door purely for the blast of frigid air it gives you -- when the thought of food feels heavy and sticky -- gazpacho will be your relief.
More: Same ingredients for forks, not spoons -- try Gazpacho Panzanella.
Nowadays, gazpacho conjures up bright splashy reds and raw crispness; of being so deep in the throes of summer that you’re delighted, not pained, to unload your tomato surplus into a blender. But gazpacho was born a peasant food, cobbled together of little more than stale bread, olive oil, and garlic. That triumvirate proved to be a solid foundation for the boatloads of vegetables (and fruit) that joined the party later, a stomping ground for just about any produce under the (sweltering) sun.
Best of all, you need little more than rudimentary blender proficiency -- no, not even a recipe -- to make a five-star gazpacho. Here’s how to do it.
How to Make Gazpacho Without a Recipe
1. Gather the troops. For tomato gazpacho, you'll want about 6 cups of chopped tomatoes. Just as important are the supporting actors: cucumber, bell pepper, and red onion. Go for about one of each (or less onion, if it's a big one). Next, of course, is the garlic, of which you should add at least 2 cloves but feel no need to stop there. Two thick slices of stale bread give the soup body and provide taxonomic distinction from salsa.
Look further and you'll see an unkempt summer garden's worth of possibilities. A good rule of thumb: If the vegetables pair well in a salad, they'll probably pair well here. Another one: When in doubt, color-coordinate. Whiz zucchini with basil, summer squash with corn, watermelon or strawberries with red bell pepper. Toss in a jalapeño or habañero wherever you'd like heat, a good squeeze of lemon or lime where you want acidity, and a half or whole avocado where you want creaminess. Fresh herbs are a magnificent idea.
More: No need for another tool to take up more counter space -- here's how to juice a lemon without a reamer.
2. Give everything a rough chop. You're just getting it ready to purée, so no need to break out the ninja knife skills unless they bring you joy. Layer everything in a big bowl with the bread at the bottom to soak everything up. If you want a chunkier soup, now's the time to reserve about one-fourth of the vegetables. Toss everything with 2 teaspoons of salt, cover the bowl, and let it sit for at least 30 minutes -- a couple hours is even better -- while the juices do their thing.
3. Purée everything in a food processor or blender, working in batches if necessary.
More: While you have your food processor out, make somefalafelto go with your gazpacho.
4. Drizzle in olive oil, which makes the soup smooth and slinky. A full cup is good, but you can get away with less. Chase it with 1/4 cup or so of sherry vinegar or red wine vinegar. And, if you really want to trick out your soup, add about 1 teaspoon of any spices you like -- cumin and smoked paprika are both stunners. Purée again and add salt to taste.
5. If you reserved any vegetables, chop them again, this time more finely and evenly, and stir them into the soup. If, on the contrary, you prefer a soup that's silky and smooth, pass it through a fine-mesh strainer. Or just eat it as is.
Photos by James Ransom
FAQs
So what is the main ingredient in the soup called gazpacho? The quick answer is raw tomatoes — along with uncooked peppers, onions, garlic, olive oil, vinegar, and stale bread used as thickener — although the relatively newfangled addition didn't come about until the 19th century, after the discovery of the Americas.
Is gazpacho really healthy for you? ›
Nutrient-Rich: Gazpacho is typically made with fresh, raw vegetables such as tomatoes, bell peppers, cucumbers, and onions. These ingredients offer a variety of vitamins, minerals, and antioxidants, contributing to a nutrient-rich meal.
How do you get the bitterness out of gazpacho? ›
The quick fix? Simply add in a little bit of sugar to neutralize the acid. Similar to the way many add sugar to their pasta sauce, the goal here isn't to completely transform this dish into a whole new sugary sweet concoction; it's all about using just a small sprinkle to round out the flavors.
Is it necessary to peel tomatoes for gazpacho? ›
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.
Why is my gazpacho not red? ›
Red capsicum / bell pepper – Traditionally. Spanish gazpacho is more frequently made with green rather than red capsicum / bell pepper. I like to use red for colour consistency and also because red capsicum is slightly sweeter than green (which is actually just un-ripened red capsicum!).
What is so special about gazpacho? ›
The advantage is that this soup is cold, so it serves rather as a refreshing food and, besides that, it does not lose the qualities of most soups such as good taste and ease of preparation.
Is gazpacho good for losing weight? ›
In fact, it's one of the best things you can eat for lunch if you're trying to lose a few pounds. That's because gazpacho is loaded with healthy vegetables and fiber, and it's very low in calories. So it'll help keep your energy levels up all day without loading you up with extra calories.
Can you eat gazpacho every day? ›
Cool off on a hot summer day with this refreshing Mediterranean soup that is chock full of summer vegetables: Beyond great tastes, this soup may benefit your health! One study found that study volunteers who ate gazpacho twice a day for a week had decreased markers of oxidative stress and inflammation in their blood.
How long does homemade gazpacho last? ›
Gazpacho should stay fresh, refrigerated in an airtight non-reactive container, for 2 to 3 days. We don't recommend freezing this soup, as fresh tomatoes tend not to freeze well.
Does gazpacho taste better the next day? ›
Does gazpacho taste better the next day? Yes, it does! Gazpacho should be chilled for at least 30 minutes before serving, but letting it chill overnight is best, to allow all of the flavors to meld together.
Like most foods, it's good for two or three days, maybe one more, as far as food safety is concerned. But safety aside, gazpacho relies on freshness for the best flavor. If you want to keep it more than two days, you're probably better off freezing it.
How do you thicken gazpacho? ›
If it's too thin, add some more veggies, or... That's right, add some bread. To thicken gazpacho, just add some bread and continue to blend it until it's reached the consistency you desire.
Can one freeze gazpacho? ›
Absolutely! You can make batches of gazpacho, place in airtight containers, freezer bags or even ice cube trays and freeze for 3 to 6 months. To thaw, place in the refrigerator the night before and let thaw slowly (do not try to speed up the process in any other way).
What do you serve with gazpacho? ›
It may not be a meal on its own, but it can be when paired with another dish or two. Continue with the Spanish theme and choose something vegetarian like tortilla española or patatas bravas, serve it with seafood such as fried calamari or paella or a selection of small plate dishes like empanadas and croquettas.
What is a substitute for tomato juice in gazpacho? ›
If you're making gazpacho and don't have tomato juice, you can use a combination of blended fresh tomatoes, red bell peppers, cucumber, and a splash of vinegar as a substitute. This mixture will still give your gazpacho the desired tomato-like base and refreshing flavor.
Where is gazpacho made from? ›
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.
What is traditionally served with gazpacho? ›
It may not be a meal on its own, but it can be when paired with another dish or two. Continue with the Spanish theme and choose something vegetarian like tortilla española or patatas bravas, serve it with seafood such as fried calamari or paella or a selection of small plate dishes like empanadas and croquettas.
What defines gazpacho? ›
noun. gaz·pa·cho gə-ˈspä-(ˌ)chō gəz-ˈpä- plural gazpachos. : a spicy soup that is usually made from chopped raw vegetables (such as tomato, onion, pepper, and cucumber) and that is served cold.
Does gazpacho contain bread? ›
Here's what most people think when they hear the word: But here is where gazpacho started: That's right. Stale bread and olive oil.
