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Thursday, July 15, 2021

Doña Carmen's Gazpacho Soup


There are thousands of gazpacho recipes, every home in every town has its own way of making this famous dish. The ultimate goal is always the same: prepare a delicious cold, tomato-based soup that, in addition to feeding, helps cool you a bit on summer days.

It is important to note that although Andalusian gazpacho is generally considered the king of gazpachos, it is not the only one, there is also the so-called Manchego gazpacho, Extremadura gazpacho and this gazpacho that arrived in La Laguna in the first decades of the last century by the hand of Doña Carmen from Ronda in the province of Málaga. There are also fruit-based ones such as strawberries, watermelons ... 


1 kilo of fresh and ripe tomatoes
½ green bell pepper 
½ cucumber
½ small onion
1 clove garlic
A couple of slices of bread, they can be from the day before
A couple of tablespoons of white vinegar
Olive oil


Wash and coarsely chop the tomatoes, pepper and cucumber. Reserve a small piece of pepper to decorate the dish. Chop the onion and garlic. Put everything in a blender with the two slices of bread and grind. Mix the vegetables well, as long as necessary. 

Add water little by little until it takes the consistency that you want your gazpacho to have. Sometimes tomatoes are so juicy that you don't need to add any water to the preparation.

If it already has the consistency you want, add salt, vinegar (remember that it is only a couple of tablespoons) and a dash of olive oil. Blend a little more and taste. If necessary add some more of the ingredient you consider it needs.

Once ready, some people strain the gazpacho, others leave it as it is. Both options are valid.

Store your gazpacho in the fridge to cool down well.

When serving, if desired, top each dish with a little chopped green pepper, some chopped tomato, fried croutons, minced onion and a splash of olive oil. 

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