Gazpacho, a refreshing cold soup, has roots deeply embedded in the culinary traditions of Andalusia, Spain. Historically, it was a staple for laborers and farmers who needed a nutritious meal easily prepared with fresh, local ingredients. This vibrant dish showcases the importance of quality produce, primarily consisting of ripe tomatoes, cucumbers, bell peppers, garlic, onions, and olive oil. Each ingredient contributes to the soup's delightful flavor and offers numerous health benefits, including vitamins, antioxidants, and hydration. Gazpacho has evolved over the centuries, becoming a symbol of Mediterranean cuisine and a go-to dish for health-conscious individuals seeking a light yet satisfying meal. By embracing the essence of gazpacho, Health Craft promotes the use of premium cookware that enhances the preparation of nutritious meals, allowing you to enjoy the rich flavors and health benefits of this timeless dish. Explore our exquisite range of cookware to elevate your gazpacho experience and embrace a healthier lifestyle.
Add grilled or boiled shrimp and Avocado and you have a classic
EQUIPMENT: Commercial Blender, Chef's Knife, Cutting Board, 5 Qt. Stockpot with Lid.
PREPARATION TIME: 1 1/2 to 2 hours - Makes 6 to 8 servings
BLEND approximately half of the following ingredient in the blender and liquefy. Pour the mixture into the 5 Qt. soup pot to chill.
- 2 pounds, Roma tomatoes or New Jersey tomatoes, seeded and chopped (½ reserved)
- 1 cucumber or ½ English cucumber, seeded and chopped (½ reserved)
- 1 large green pepper, seeded and chopped (½ reserved)
- ½ Red onion, chopped (½ reserved)
- 3 cloves garlic, minced (½ reserved)
- ½ small Jalapeño, seeded and minced fine (½ reserved)
- 1 tablespoon Spanish olive oil
- 3 tablespoons Sherry vinegar
- ½ teaspoon cumin
ADD: Add the balance of the ingredients above and below (except for green onions and sour cream) mix well and cover. Place the soup pot in the refrigerator and chill, about 1 hour. The conductive multi-ply pan will conducts cold as well as it does heat. If not using Health Craft cookware chill for 2 to 3 hours.
- 8 or 10 Cilantro leaves, rough chopped
- 12 to 16 grilled or boiled shrimp, cleaned and peeled, chopped or whole
- 2 medium Avocados, cubed
- 1 small red mango, cubed
- Salt and pepper to taste
- 4 ounces sour cream
- 1 bunch of green onions, chopped
TO SERVE, ladle chilled Gazpacho into serving bowls or whiskey glasses, top with sour cream and chopped green onions.
Another option would be to top the Gazpacho with a combined portion of the horseradish and sour cream.
Bread: Leftover crusty white bread is the key to the texture of authentic gazpacho, helping to thicken it slightly and round out the flavors. Be sure to discard the crusts. Then to help the bread blend well, our local friends taught us to either: