Gazpacho is a soup made of raw blended vegetables and served cold, originally from the southern Spanish region of Andalusia. In Portugal we have our own version, called Gaspacho Alentejano (Alentejo is a region of south-central Portugal), but we don’t blend the ingredients. The traditional ingredients are: tomatoes, onions, garlic, peppers, cucumber, olive oil, vinegar, bread and salt. I also like to add boiled eggs and I prefer to use the bread as croûtons in the top. Hope you like my recipe 🙂
- 4 beef tomatoes
- 1 red pepper
- 1 cucumber
- 1 onion
- olive oil
- salt and pepper
- 2 boiled eggs
For the gazpacho put the tomatoes, the red pepper, 1/2 of the cucumber, the onion, olive oil in a blender and blend until it shows a homogeneous mixture.
Cut the eggs and the 1/2 cucumber into small pieces. For the croûtons, toast 2 slices of bread, in the oven or in a toaster, and spread them with a mixture of olive oil, garlic and oregano. Cut the toasts in small squares.
Serve the gazpacho with the croûtons, cucumber and eggs on top. You can serve the gazpacho right away, or, for hot summer days, you can put it in the fridge for a couple of hours or serve it with ice cubes.