Gazpacho is undoubtedly one of the most refreshing, raw, summer soups you can enjoy. Our recipe is for a very traditionally Spanish version and quite honestly, we couldn’t get enough of it during one particular visit when the weather was exceptionally hot.

You can gather most of your ingredients at Rockledge Gardens Farmer’s Market or your particular local market, every week. Although we have been asked to make it for you and perhaps one day we will do exactly that, it is best serve as quickly as you can once it is chilled. This is the way to receive all of those pure nutrients at their best.

We have given you the option of using either vegetable broth or natural spring water in the recipe. It will depend on how much flavor you enjoy from your soup.

Gazpacho – serves 4

  • 1 kg of ripe tomatoes, diced
  • 1 16 oz Pasta Nostra San Marzano tomato (DOP) sauce
  • 2 stalks of celery, diced
  • 3 small red bell peppers, diced
  • 1 medium English cucumber, diced
  • 1 small red onion, diced
  • 1/3 cup red wine vinegar
  • 1 clove garlic (really needs to be fresh garlic – garlic powder will not work as well)
  • 2 level teaspoons salt
  • 1 small red chili pepper, de-seeded and chopped
  • 1 sprig of fresh mint leaves
  • 1 level teaspoon cumin
  • 1 level teaspoon ground coriander
  • 1/2 level teaspoon cayenne pepper
  • 2 – 3 tablespoons Vallecorsa extra virgin olive oil
  • 1/4 cup vegetable broth or natural spring water, chilled
  • toasted bread cubes to taste, soaked in equal amounts of water and vinegar.

  1. Wash and clean the vegetables and herbs. Allow them all to come to room temperature at which they have much more flavor.
  2. Combine all of the ingredients, plus 1/4 cup cold water, in a large bowl and mix well to combine.
  3. Remove three cups of the mixture and place in a blender.
  4. Blend until smooth and then return to the bowl.
  5. Mix well, cover and refrigerate until thoroughly chilled (up to 2 hours).
  6. Gazpacho is best served very cold and you can add crushed or cubed ice at the time of service.

Traditional gazpacho is served with croutons. These are soaked very quickly in a mix of equal parts of vinegar and water before being added to the dish. We prefer to have this at the table for people to help themselves.

Primi, Zuppa

About thebigdreamfactory

My name is Susie Evans-Ardovini and I created The Big Dream Factory. I was born in the UK and have been a chef and restauranteur for over 30 years. During this time I have also lived in France and Italy where I visited many beautiful places and met many wonderful people. I am particularly impressed with the Italian way of life and their approach to food. Many families work extremely hard to grow and produce their own salumi, cheese, wine and olive oil which means that they have a wealth of knowledge and experience, most of which has been handed down through countless generations. It is no different in the kitchen. Nearly all foods served at an Italian table have been gathered from someones garden or field, and is then served alongside homemade, pasta, gnocchi, and countless dishes that could not be recounted in this tiny space since each family's knowledge is unique ... well, you can only imagine. I have walked Rome, climbed to the top of the Vatican, seen Milan, Venice, the Cinque Terre, climbed mountains, walked The Path of the Gods, wandered the great city of Napoli, lived on the little Island of Ponza and gathered a pile of friends, family and photographs as well as invalueable experience along the way. I became a new immigrant to the U.S.A on December 15th, 2013. With the support of many great friends and a passion (bordering on obsession), I am here in search of the American Dream and to bring you the natural flavours and vibrant colours of Italy. All my pasta, gnocchi and biscotti are made by hand just as I saw Italians do in homes and good restaurants all over Italy, every day and sometimes, twice a day. I hope you enjoy my creations and invite you to share your comments, photographs and recipes with me on Facebook or Twitter. In return I of course, will share beautiful Italy with you.

Previous Entries Focaccia Genovese Next Entries Baked tomatoes with couscous and pine nuts

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.