Homemade ‘Petit’ Gazpacho

March 16, 2014


Elizabeth Gaubeka Food Styling & Natural Light Photography

Baby Petit Gazpacho

From the moment we share with our young ones the taste of a refreshing Gazpacho, they will be asking us to prepare it time and again. Simple and easy. Only one kitchen device. A blender.

Baby Petit Gazpacho

My young daughter is a big fan. We are too. Gazpacho belongs to the south of Spain. However, I believe all cardinal points in the Iberian peninsula (and perhaps in the world!) have welcomed Gazpacho in one way or another.  As soon as the temperatures invite savoring cold soups, a good Gazpacho is perfection. For us, Gazpacho is a ‘must have’ during summer, either as an appetizer, as part of a Sunday brunch, or simply to accompany a salad for a light lunch. Throughout the summer, when you open the refrigerator in my house, you’ll see a big glass pitcher right in the middle with a rich, creamy red soup inside. It’s always ready to refresh you on a hot day.

Fresh Strawberries and White Florets

Cooking for our young ones sometimes requires a slight adjustment of some traditional recipes, without however veering from its substance and intrinsic flavor. I just adapted a traditional Gazpacho recipe to make it less ‘peppery’, with just a gentle touch of garlic, so that my daughter can enjoy it as a ‘petite’ and ‘mild’ version. Fresh organic tomatoes, organic cucumber, a couple of swirls of extra virgin olive oil, some croutons to garnish, well-blended and strained makes a smooth, velvety, delicate  and refreshing gazpacho. When I hear ¡riquísimo! or maybe … yum!… I know that this petite Gazpacho did it for my little one (and for us!). ESTA_3

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Homemade Petit Gazpacho
 
Cook time
Total time
 
Shortcut to Chilling the Soup: Use Ice Cubes.
:
: Appetizer
: Spanish
Serves: 4
  • 200 gr of white bread
  • 700 gr ripe red tomatoes peeled and chopped
  • ½ garlic glove
  • 1 cucumber seeded and peeled
  • 1 small pepper seeded (optional)
  • 1 tablespoons sherry vinegar (optional)
  • 4 cups of water
  • Salt
  • 4 Ice cubes
  • 4 tbsp of extra virgin olive oil
  1. Wash and peel tomatoes. Cut out and discard the core at the top of the tomatoes, and chop the tomatoes roughly into quarters. Peel the cucumber and cut into chunks. Cut the pepper in half (if used), and remove the core along with the seeds. Place the tomatoes, bread, cucumbers, garlic, peppers and water in a blender. Blend until the mixture is smooth. Add salt to taste. Stir in the extra virgin olive oil. A touch of vinegar (optional).
  2. Once the gazpacho is completely blended, use a strainer and pour it into a large pitcher. Mix well, cover and refrigerate for at least 1 hour.
  3. Garnish with the chopped cucumber and croutons, if desired. Serve gazpacho chilled.

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