If you ever visited Spain, or just love international food and are into cold summer soups, then you must know what Gazpacho is. This Spanish classic is prepared mainly in summer when tomatoes are at their best and. So the original Gazpacho recipe would have mainly fresh red ripe plum tomatoes, cucumber, green pepper, onion, garlic, bread soaked in water, Extra virgin olive oil and water.
At home we like experimenting with versions of everything, mainly because it´s almost a miracle if I have all the ingredients. So I usually throw in what we have and try to be creative with substitutes. You know that moment when you are in the middle of preparing a risotto and discover you are out of rice. I have to admit that if there are no tomatoes then no gazpacho on the menu.
What´s different in our Gazpacho.
Avocado is a concentrated pill of creaminess that we cannot do without. And although summer is not avocado season in Spain “that´s where our organic avocado farm is” some Hass avocados survive the harvest forgotten on the farthest branches and we get to discover them in the middle of August. Such a yummy surprise! Hence, there is a little basket full of avocados on the table almost all year around. Recently we have been preparing our Gazpacho with avocado instead of the traditional bread soaked in water and the extra virgin olive oil, albeit we still use a drizzle on the plate for decoration. The result is a creamy rich Gazpacho, which is also filling and more packed with vitamins, minerals and fiber.
In today’s shared Gazpacho recipe there is red beetroot. Despite our declared war on “pink and blue” at home, I can see the eyes of our five year old glow with bliss when her gazpacho glass is filled with a magic crimson potion. We´ve tried gazpacho with red bell pepper, basil, spirulina, carrots, and I´m sure other green veggies like green beans and broccoli would blend in well under the gazpacho umbrella. Hmmm, soon to try and share. The base is quite versatile and admits changes maintaining proportions and essence.
When to have your Gazpacho recipe.
In a perfect world you would prepare your Gazpacho the day before and let it sit in the fridge overnight. But if you are in a hurry and need to whiz your soup in 5 minutes, then substitute half the added water with ice, et voilà. I usually prepare double batch which could last up to three days. You open the fridge in the morning, and there It is; express healthy breakfast. At mid day, it would allow you to have a luxury meal with a first and a second, watermelon for desert. How about that! I guess I made my point, you can have it anytime of the day.