Summer Soup - Classic Spanish Gazapacho │vegan recipe easy

“No dish changes quite so much for season to season as soup. Summers’s soup come chilled, in pastel colors strewn with herbs.If hot they are sheer in substantial broth afloat with seafood. In winter they turn steaming and thick to serve with slabs of rustic, crusty bread. - Florence Fabricant

A day in Spain

The expression 9-5 is not there in Spain. Now let me ask you how do you feel about that. Wow..yes, Spain literally does not have that shift timing. They have late evening or night or afternoon shifts. It is a place of food, drink culture and fun. 

A typical day in Spain is centered around food. So let's say you have a break fast in a roadside cafe in the morning. By 10:30 to 11 a.m. a second round of coffee will be waiting for you, it is very common among all people. By 1 p.m. to 2 p.m. is a lunch time with a different course of meal. And the very common course starts with gazpacho followed by meat dishes, salad, dessert and wine.
And this goes to all late evening and whole night specially in weekends. 

History and Culture

Soup has made its mark from 13th century till date. In different culture it has been called in different ways like in Italian zuppa, Danish suppe, German Suppe etc.

In the early 13th century it played a very important role in time of need to society. As vegetables and meat were boiled down and fed too all from poor to rich.

In time it has changed its essence in the hands of luxury restaurants. In early days it is supposed to be the most important intek in a day. As the two meals are important in a day, soup to be served as a first course in lunch and last course after dinner, as it has lighter quality. So the name came after “souper”or “supper”.

As opposed to hot soup, cold or chilled soup is introduced. Among them Gazpacho from Spain is the most prominent name.

Benefits of fresh cold soup

  • Cold soup generally consists of raw vegetables, and it also does not involve any cooking process, in this way the nutritional values remain intact.

  • Most of the raw fruits or vegetables have antioxidant, which helps to fight free radicals in the blood.

  • Spices added to any recipe gives extra boost and healthy benefits - like ginger, cinnamon or turmeric.
  • Capsaicin in cayenne pepper can help shrinking fat tissue thus fighting with obesity also it may help lowering blood pressure.
  • Thermogenic properties in ginger can help to boost metabolism and helps to build appetite.

Classic Gazpacho soup

Gazpacho is a cold soup originated from Spain. It's called a summer soup


2 large size tomato (cored or de-seeded)
1 large cucumber peeled and de-seeded
½ medium size red onion
1 medium size bell paper (can be roasted if preferred)
2 cups tomato juice
½ cup cilantro (optional)
2 tbsp sherry vinegar
¼ cup olive oil
2 tbsp Tabasco sauce
Salt and pepper as per requirement


Clear the seed from tomato, cucumber and bell pepper, if you have to. Or roasted bell pepper can be purchased from shop.
Now combine all the ingredients into a mixing jar. And mix it until desired consistency is reached. Little chunky bits of veg in the soup is also favorite to some gazpacho lovers.
Pour the soup into a sealed container and put it into the refrigerator for 3 to 4 hours.
Serve chilled and garnished with black pepper and chopped vegetables.

Serving with

The most common condiment is crusty french bread.
Also ham and cheese sandwich is likely to go with the soup.
Or a bowl of Mediterranean pasta salad can go well with it.

Bottom Line

This is probably the best food in summer days. Its chilled - nutrition pack - easy to make - healthy and filling food. The recipe I have shared is a very authentic and classic form of Gazpacho. You can experiment with different combinations of vegetables i.e. you can add zucchini, celery etc.

Try at your home on summer days and you will surely thank me for that ..also let me know what your gazpacho looks like....



- An A-Z of food and drink John Ayto (Oxfod university press 2002)
- Early french cookery, D. Eleanor Scully and Terence Scully (University of Michigan Press:Ann Arbor)1995

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