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Gazpacho

May 2, 2010 by Lois Britton 8 Comments

gazpacho, Spanish, soup

Just as I sampled Sangria all over Spain, I spent four years tasting Gazpacho across the Iberian Peninsula.  My only regret was that it was a seasonal dish on restaurant menus, served only in the Spring and Summer.  During the colder months, one had to make due with other selections.

How do I describe the sensations of Gazpacho for you?  The soup itself is cold and tart with a smooth texture, which is in stark contrast to the crisp, finely diced vegetables (and bread) served on top of the soup.  It is SO refreshing!

The recipe I’ve developed rivals the best tasted in my Don Quixote like quest for the ultimate Gazpacho.

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Gazpacho

  • Prep Time: 20 mins
  • Total Time: 20 mins
  • Yield: 6-8 1x
  • Category: Soup
  • Cuisine: Spanish
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Description

A cool refreshing soup for summer


Ingredients

Scale
  • 3 cups tomato juice
  • 1 cucumber, peeled and diced
  • 1/2 bell pepper
  • 2 tomatoes
  • 1 small onion
  • 1 clove garlic
  • 1 tablespoon olive oil
  • 1 tablespoon wine vinegar
  • dash Tobasco
  • 1 tablespoon Wondra flour
  • 1/4 teaspoon salt
  • dash black pepper

Instructions

  1. Combine tomato juice, cucumber, bell pepper, tomatoes, onion, and garlic in blender or food processor until smooth
  2. Strain through fine mesh strainer into a bowl, working the mixture through with the back of a spoon
  3. Add olive oil, vinegar, Tobasco, Wondra flour, salt and pepper
  4. Chill
  5. Serve with finely diced bread, cucumber, onion, tomato, and bell pepper on the side
  6. Each diner can decide which of the toppings they would like to have on their gazpacho

Did you make this recipe?

Tag @PolishHousewife on Instagram and hashtag it #polishhousewife

When the waiter would serve the toppings, I always said, “un poco de todo.”  My Spanish may not have progressed much beyond the kindergarten level, but taste buds did. 

Lois Britton

An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com,  she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.

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Filed Under: Soup, Spanish, Vegetables

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Reader Interactions

Comments

  1. Julie

    May 2, 2010 at 4:09 am

    Memories of Colon’s just danced through my head and over my tongue!

    Reply
  2. Lois B

    May 4, 2010 at 12:29 pm

    It appears they’re still in business, Julie.

    Reply
  3. Chris ski

    July 24, 2017 at 12:32 pm

    Please list the toppings!

    Reply
    • polishhousewife

      July 24, 2017 at 5:03 pm

      They’re listed in step 5 in the instruction, Chris; thanks!

      Reply
  4. Kike

    June 1, 2021 at 4:47 am

    Can we find Gazpacho in Poland?
    Any distributor or Retail Chain which is serving them?

    Congrats for the post!

    Reply
    • polishhousewife

      June 2, 2021 at 12:14 pm

      My first meal in Poland was from a Spanish restaurant in a food court. Everything seems to be available in Poland now. This post is from the days before my blog morphed into a Polish food blog.

      Reply

Trackbacks

  1. Trio of Cold Soups for Summer says:
    May 7, 2014 at 11:25 pm

    […] Spanish gazpacho finished off our trio. This has been one of my favorites ever since the 1980s, when we spent four […]

    Reply
  2. Crab Corn Chowder - Polish Housewife says:
    July 19, 2015 at 2:06 pm

    […] don’t normally come to mind during the summer months in Tucson, I’m more likely to make gazpacho or chłodink, but the beautiful selection of fresh corn on sale in all of the supermarkets got me […]

    Reply

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