Portuguese Gazpacho - Recipe With Photo Step By Step

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Portuguese Gazpacho - Recipe With Photo Step By Step
Portuguese Gazpacho - Recipe With Photo Step By Step

Video: Portuguese Gazpacho - Recipe With Photo Step By Step

Video: Portuguese Gazpacho - Recipe With Photo Step By Step
Video: Homemade Gazpacho Recipe | Cold summer soup 2023, May

Portuguese gazpacho is ideal for very, very hot days. A huge amount of soup from a minimum of cheap vegetables!


White stale bread - 500 g

Tomatoes - 4 pcs.

Cucumber - 1 pc.

Green pepper - 2 pcs.

Garlic - 5 cloves

Oregano - 1 tsp

Olive oil - 100 ml

White wine vinegar - 5 tablespoons

Salt - 1 tablespoon

Pepper to taste

Water - at least 200 ml, the rest - to taste, starting from 500 ml

  • 143 kcal
  • 20 minutes.
  • 2 hours
  • 2 h. 20 min.

Photo of the finished dish

Step by step recipe with photo

Portuguese gazpacho from the Algarve (from the very south of the country) is a dish for very, very hot days. It can be made with very large amounts of water and a minimum of vegetables. The calorie content of the soup is obtained from olive oil and a huge amount of bread. Think about it, 500 grams of stale (you need somewhere two-day, not quite crackers, but close to that) is not the same as a pound of fresh. This is even more, because when the bread dries, it loses water and weight.

Since olive oil is expensive, I think the Portuguese will not mind if you replace it with regular vegetable oil. Gazpacho is, in fact, a dish of the poor, when peasants tried to eat a crowd of people in the heat at a minimum cost. But pepper, pay attention, they take exactly green, and not other colors. This is the mystery of the Algarve soul.

Portuguese gazpacho is prepared in 2 stages. First, a base is made, which is allowed to stand for several hours. It is thick and very concentrated in taste, it is impossible to eat it without dilution, there is too much salt and vinegar. And then this base is diluted with ice water. Keep a bottle close at hand, about a liter, or even more. It should be cooled with the base in the refrigerator.

By itself, Portuguese gazpacho is done very quickly. For example, I bungled the base early in the morning, put it in the cold. At lunch we arrived, two minutes to dilute with water and bread - and it's done. If it were not for several hours in the refrigerator, the dish could be considered just speedy!

By the way, Portuguese gazpacho is a lean soup suitable for lax days when butter is available.

We cut the tomatoes and remove the fibrous part.

Clean and chop the garlic coarsely.

Puree tomatoes with garlic, 1 tablespoon of salt and 1 glass of water with a blender. Historically, garlic was first pounded with salt and then tomatoes were added. But a blender, you know, is faster and more convenient.

Peel the cucumber and cut into cubes.

Remove the stalk and seeds from the pepper and cut into cubes.

Mix cucumber, green pepper, vinegar, oregano, olive oil and ground black pepper with puréed tomatoes. We put all this in the refrigerator for at least a couple of hours, preferably longer.

Cut the stale bread into not too small cubes.

When the base for gazpacho has stood and the taste is well revealed, we begin to add bread and ice water to it, until the consistency and intensity of taste you like is achieved.

Serve immediately. By the way, the soup saturates well, and thanks to the garlic it provides a long-lasting feeling of satiety.

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