This is a Spanish recipe, which I got from my senora in Spain. In case you’re not familiar with it, gazpacho is a tomato based summer soup, served cold, with various diced toppings. My senora always served it with hard boiled eggs, cucumbers, and onions, and that’s how I make it. I remember sitting at her dining room table, paper and pencil in hand, scribbling down this recipe in mixed English and Spanish. My senora was showing me the proportions of the ingredients with her hands, which somehow led me to list the ingredients in quite an interesting fashion – such as 3 dimes worth of oregano (how odd). Don’t worry – I have translated the quantities into standard amounts by now. I’m actually surprised I’ve held on to that piece of paper all these years – my usual habit is to write things down on random scraps and instantly lose track of them. Thankfully, although the piece of paper is torn and stained by now, it still shows the full recipe.
I absolutely love this soup, it’s refreshing, crisp, just perfect for the hot weather, but it’s not for everyone (D isn’t a fan). I made this while I was home in Massachusetts – per my mom’s request – and it was delicious. So I suggest you try it and see how you feel about cold summer soups. I wish the photo had turned out better — it absolutely does not portray the deliciousness of the soup at all! One last note, are you wondering why it’s not the color of V8? O that’s because if you make fresh squeezed/blended tomato juice/puree it is actually pinkish in color and not the deep red color that V8 tomato juice is.
A cold soup perfect for hot summer days.
15 minPrep Time
15 minTotal Time
- 3-4 hard boiled eggs, chopped (omit for vegan version)
- 1 English cucumber, peeled and chopped
- 1 onion, chopped
- 2 pounds tomatoes, peeled
- 1 small green pepper, thinly sliced
- 2-3 teaspoons oregano
- salt, pepper to taste
- small piece of day old French baguette (a piece the size of your palm), torn into smaller pieces (use gluten free bread for gluten free version)
- 1-2 cloves garlic, minced
- 3/4-1 cup water
- 1/4-1/2 cup olive oil
- 2 tablespoons white vinegar
- In a blender place tomatoes, bread, water, olive oil, vinegar, salt, pepper, garlic, green pepper, and oregano. Blend until smooth.
- Serve cold with chopped onion, hard boiled egg and cucumber sprinkled on top.