The Joy of Chilled Gazpacho Soup with Avocado and Cucumber Salsa

Today, we're diving into the refreshing and vibrant world of Gazpacho Soup, a delightfully chill dish loved from Spain to the Americas. Born from the humble cucumbers, tomatoes, bell peppers, and natural ingredients provided by the fertile soils of Andalusian region, it has enamored tables with its full-bodied flavor for centuries. This classic soup found wide recognition in Spain during the 19th century, adopting many varying personas over the years.

In the United States, its popularity surged during the warmer months, becoming a staple in brunch menus, picnics, and light dinner options. It's celebrated as a tasty way to beat the heat, and is widely enjoyed cold. This chilled soup can be personalized to suit your taste, making it a flexible recipe that always hits the spot.

Our recipe for Chilled Gazpacho Soup brings an invigorating twist with the addition of a flavourful Avocado and Cucumber Salsa. The tomatoes, cucumber, bell pepper, and red onion are pureed with garlic, Selo Olive Oil, and sherry vinegar, creating a smooth and delightful soup. A topping of avocado and cucumber salsa prepared separately, adds a layer of complexity, enhancing the soup’s fresh flavours and making every spoonful a gastronomical delight.

Common Queries about Chilled Gazpacho Soup

Do you need to cook any ingredients for Gazpacho soup?

No, all the ingredients in Gazpacho are blended raw. That's what makes Gazpacho different from other soups. Just ensure that your vegetables are ripe and fresh for the best flavor.

Why is your Gazpacho soup watery?

Variations in the texture of Gazpacho can be due to the water content of your tomatoes as they are the main ingredient in Gazpacho. If your soup turns out too watery, consider straining it through a sieve to achieve a thicker consistency.

Do you have to chill Gazpacho before serving?

Yes, definitely! Gazpacho tastes best when served very cold. Allow the soup to chill in the refrigerator for at least 2 hours, or better yet overnight, to let the flavors develop fully.

Can you save leftover Gazpacho?

Absolutely! Gazpacho keeps well in the refrigerator for a couple of days. In fact, the flavors continue to meld and develop over time, so your leftover Gazpacho may taste even better the next day.

We are delighted to introduce our rendition of the Chilled Gazpacho Soup with Avocado and Cucumber Salsa, made rich and full-bodied with Selo Olive Oil. Enjoy this classic dish with a unique twist, straight from the heart of Croatian culinary arts.

Chilled Gazpacho Soup with Avocado and Cucumber Salsa

Selo Olive Oil

Rated 5.0 stars by 1 users

Category

Soup

Cuisine

Mediterranean

Servings

6

Prep Time

25 minutes

Cook Time

0 hours

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Ingredients

For the Gazpacho:

• 2 pounds of ripe tomatoes, cored and roughly chopped
• 1 medium cucumber, peeled and roughly chopped
• 1 bell pepper, seeded and roughly chopped
• 1 small red onion, peeled and roughly chopped
• 2 cloves of garlic, peeled
• 1/4 cup of olive oil
• 2 tablespoons of sherry vinegar
• Salt and pepper to taste

For the Avocado and Cucumber Salsa:

• 1 medium cucumber, finely diced
• 1 ripe avocado, finely diced
• 1/2 small red onion, finely diced
• Juice of 1 lime

• 2 tablespoons of Selo Croatian olive oil

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• Salt and pepper to taste
• Fresh cilantro leaves for garnish

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Directions

1. Make the Gazpacho: In a blender or food processor, combine the tomatoes, cucumber, bell pepper, red onion, garlic, olive oil, and sherry vinegar. Blend until smooth. Season with salt and pepper to taste.
2. Chill: Pour the gazpacho into a large bowl, cover, and refrigerate for at least 2 hours, or up to overnight, to allow the flavors to meld together.
3. Make the Avocado and Cucumber Salsa: In a separate bowl, combine the diced cucumber, avocado, and red onion. Drizzle with the lime juice and olive oil, then season with salt and pepper. Stir gently to combine.
4. Serve: Ladle the chilled gazpacho into bowls. Top each serving with a generous spoonful of the avocado and cucumber salsa, and garnish with fresh cilantro leaves.

Recipe Note

Gazpacho is best served very cold, so make sure to chill it thoroughly before serving. The soup will also keep well in the refrigerator for a couple of days, and the flavors will continue to develop over time.

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