The Perfect Cheese Pairings For Gazpacho Soup

Gazpacho is a chilled soup that originated in the Andalusia region of Spain. It's made with tomatoes, cucumbers, peppers, garlic, olive oil, vinegar, and bread, which thickens the soup. It's a perfect meal for hot days, but it's often not enough to be a full meal on its own. Some suggestions for what to serve with gazpacho include tapas, omelettes, tortilla chips, salads, and artisan bread.

Gazpacho and tortilla

Gazpacho

Gazpacho is a chilled soup that is perfect for hot summer days. Traditional recipes include tomatoes, cucumbers, bell peppers, garlic, olive oil, vinegar, and bread, which thickens the soup. However, there are many variations, and modern cooks love to experiment with non-traditional ingredients. For example, one recipe includes smoked gouda cheese quesadillas as a side dish to the gazpacho.

When making gazpacho, it is important to use good-quality, ripe tomatoes as they are the base of the soup. Other ingredients can include cucumber, onion, garlic, olive oil, vinegar, and bread. The soup is typically blended until smooth and then chilled for several hours before serving.

Tortilla

Tortilla, or tortilla de patatas, is a universal food in southern Spain. The classic version includes waxy potatoes, onions, eggs, olive oil, and salt. However, there are many variations, with some people adding chorizo, peppers, or even smoked salmon. To make a tortilla, the potatoes and onions are fried and then mixed with whisked eggs. The mixture is then cooked slowly in a pan until the eggs are set. The tricky part is turning it over! Once cooked, the tortilla is allowed to cool before being served.

Serving Gazpacho and Tortilla

When serving gazpacho and tortilla, it is best to serve the gazpacho chilled, either in a bowl or a glass over ice. The tortilla can be served warm or at room temperature, either as a side dish or a mid-morning snack. This classic combination is a simple, yet satisfying meal that is perfect for a hot day.

Gazpacho with olive oil and fresh herbs

Gazpacho is a chilled soup that originated in Andalucía, Spain. It is typically made with tomatoes, cucumbers, bell peppers, garlic, olive oil, vinegar, and bread. However, the recipe can be customised to include other ingredients such as watermelon, corn, carrots, or tomatillos.

Ingredients:

• Tomatoes: Ripe, juicy tomatoes are key to a delicious gazpacho. Roma tomatoes or branch tomatoes are traditional, but any variety will work. There is no need to peel the tomatoes, but it is recommended to core them by scooping out the seeds and white flesh.
• Cucumber: Use a 6-inch Persian or Kirby cucumber, peeled and seeded, or half of an English cucumber.
• Bell Pepper: A green bell pepper is traditional for Spanish gazpacho, but any colour will work.
• Bread: Leftover white bread helps to thicken the soup and round out the flavours. Discard the crusts and soak the bread in water before blending it into the soup.
• Red Onion: Use half of a small red onion, peeled.
• Garlic: Two small garlic cloves or one large clove will add a nice bite to the soup.
• Olive Oil: A large quantity of extra-virgin olive oil is essential for creating a rich, creamy, and balanced gazpacho.
• Vinegar: Sherry vinegar (vinagre de Jerez) is traditional for gazpacho, as Andalucía is known for its sherry. If you can't find sherry vinegar, you can substitute red wine vinegar.
• Fresh Herbs: Basil, thyme, oregano, rosemary, and/or chives can be added as garnishes or blended into the soup for extra flavour.
• Spices: Ground cumin adds a subtle, earthy note to the soup and is a popular ingredient in southern Spain due to the region's proximity to Morocco. Sea salt and black pepper are also essential for bringing out all the flavours.

Instructions:

• Combine all ingredients in a blender or food processor and puree until smooth.
• Transfer the soup to a sealed container and refrigerate for 3-4 hours or until completely chilled.
• Serve the gazpacho cold, garnished with your desired toppings. Fresh herbs, diced cucumber, cherry tomatoes, and a drizzle of olive oil are all excellent choices.

Tips:

• Good tomatoes are key to a great gazpacho. Look for local, ripe, juicy tomatoes at your farmer's market.
• If your blender or food processor is on the smaller side, you may need to work in batches.
• Be sure to chill the soup for at least 2 hours before serving. The flavours will develop and become more balanced and refreshing.
• Gazpacho can be served in a bowl or mug, or simply over ice in a glass with a straw.

Gazpacho with Spanish ham

Gazpacho is a refreshing, chilled Spanish soup that is perfect for hot summer days. It is a blend of fresh vegetables with olive oil, vinegar, and salt, and it can be served as a drink in a glass or as a soup in a bowl. Here is a recipe for gazpacho with Spanish ham that will transport you to the sunny streets of Spain!

Ingredients:

• 2 pounds of ripe tomatoes, halved and cored
• 1 small cucumber, peeled and seeded
• 1 medium green bell pepper, cored
• 1/2 small red onion, peeled
• 2 small garlic cloves, peeled
• 3 tablespoons of olive oil
• 2 tablespoons of sherry vinegar
• 1 teaspoon of fine sea salt
• 1/2 teaspoon of freshly cracked black pepper
• 1/2 teaspoon of ground cumin
• 1 thick slice of white bread, soaked, crusts removed
• Spanish ham, chopped, for garnish

Optional Extra Ingredients:

• Chilled water to adjust consistency
• Drizzle of olive oil
• Freshly chopped herbs such as basil, thyme, oregano, or chives

Method:

• Combine all the ingredients, except the Spanish ham and optional ingredients, in a blender or food processor.
• Puree the mixture for about 1 minute or until it reaches your desired consistency.
• Taste and adjust the seasoning with salt, pepper, and cumin if needed.
• Refrigerate the gazpacho in a sealed container for 3 to 4 hours or until completely chilled.
• Serve the gazpacho cold in bowls or glasses. Garnish with chopped Spanish ham and any other desired toppings.

Tips:

• For the best flavour and texture, use ripe, juicy tomatoes.
• If you prefer a chunkier texture, pulse the blender instead of pureeing until smooth.
• The gazpacho can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for up to 3 months.
• If you want to add a creamy element to your gazpacho, try drizzling some sour cream on top.
• Get creative with your toppings! In addition to Spanish ham, you can garnish your gazpacho with homemade croutons, chopped fresh herbs, a drizzle of olive oil, or any leftover chopped gazpacho ingredients.

Gazpacho with hard-boiled eggs

Gazpacho is a chilled soup that originated in Andalusia, Spain. It is typically made with tomatoes, cucumbers, bell peppers, garlic, olive oil, vinegar, and bread, which thickens the soup.

While there are many variations of gazpacho, this recipe for "Gazpacho with hard-boiled eggs" will focus on a traditional version of the dish that includes hard-boiled eggs as a garnish. This recipe serves four to six people and takes about 20 minutes to prepare, plus chilling time.

Ingredients:

• 2 pounds ripe tomatoes, halved and cored
• 1 small cucumber, peeled and seeded
• 1 medium green bell pepper, cored
• 1/2 small red onion, peeled
• 2 small garlic cloves, peeled
• 3 tablespoons olive oil
• 2 tablespoons sherry vinegar
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon ground cumin
• 3 hard-boiled eggs, peeled and chopped
• Optional: homemade croutons, chopped fresh herbs, olive oil, sour cream, Spanish ham

Instructions:

• Combine all ingredients except the hard-boiled eggs and optional garnishes in a blender or food processor. Purée for 1 minute, or until the soup reaches your desired consistency.
• Taste and adjust seasoning with salt, pepper, and/or cumin if needed.
• Refrigerate in a sealed container for 3 to 4 hours, or until completely chilled.
• Serve cold, topped with chopped hard-boiled eggs and any other desired garnishes.

Tips:

• For a smoother soup, blend the ingredients in batches.
• If you prefer a chunkier texture, pulse the blender instead of puréeing.
• Good-quality tomatoes are key to this recipe, so choose ripe, juicy tomatoes from your local farmer's market if possible.
• The soup will become more flavorful as it chills, so it's best to make it a day or two in advance if possible.
• If you want to serve the gazpacho as a drink, blend until very smooth and serve over ice in glasses with straws.

Gazpacho with avocado

Ingredients

• 1 large ripe avocado
• 1.5 pounds ripe tomatoes, cored and peeled
• 2-4 garlic cloves
• 2 tablespoons coarsely chopped red or white onion
• 2 tablespoons extra virgin olive oil
• 1-2 tablespoons sherry vinegar or wine vinegar
• 0.5-1 teaspoon sweet paprika
• 0.5-1 cup ice water
• Freshly ground pepper
• 0.5 cup finely chopped cucumber
• 0.5 cup finely chopped tomato
• 0.25 cup chopped fresh basil or parsley
• 0.5 cup finely chopped green pepper
• 0.5 cup small croutons
• 1 hard-boiled egg, finely chopped

Method

• Combine the avocado, tomatoes, garlic, onion, olive oil, vinegar, paprika and salt in a blender, and blend until smooth.
• Taste and adjust seasonings.
• Pour into a bowl or pitcher, thin out as desired with ice water, cover and chill for several hours.
• Prepare the garnishes and place them in small bowls on a platter.
• Serve in bowls, and pass the tray of garnishes.

Tips

• You can soak the onion in sherry vinegar to get rid of some of the bite.
• You can add lemon and a little Tabasco to taste.
• For a more tomato-forward taste, use 0.5 an avocado instead of a whole one.
• You can substitute the bread crumbs with quicos (corn nuts).
• You can add coconut cream to decrease the stronger onion flavor.
• You can add lemon, smoked paprika, cayenne, chipotle chilli spice, verde tomatillo salsa, and/or a couple of tablespoons of ajika seasoning.
• You can add Tabasco and smoked paprika.
• You can add lemon and Tabasco.
• You can add basil leaves for garnish.
• You can add lemon juice to brighten up the flavour.
• You can add Tabasco.
• You can add basil for garnish.

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