Gazpacho, the quintessential chilled Spanish soup, is a vibrant staple of summer cuisine. While traditionally enjoyed with a medley of fresh vegetables, the addition of basil elevates this classic dish to new aromatic heights. Let’s explore how basil enhances gazpacho, making it an even more refreshing and flavorful experience, perfect for warm days.
Summer’s end doesn’t mean the end of delicious, cooling recipes. As temperatures in Barcelona begin to gently fall, tomatoes reach their peak ripeness and affordability. This is the ideal moment to embrace the bounty of the season and prepare a generous batch of gazpacho. This vibrant soup is not only incredibly tasty but also packed with vitamins and antioxidants, offering a healthy and invigorating boost to your system.
Gazpacho is more than just a soup; it’s a taste of Spanish summer in a bowl. It’s the perfect refreshment before or after a swim, an ideal picnic companion packed in a cooler bag for a beach day, or simply a revitalizing drink to combat the heat. Gazpacho embodies summer, offering instant relief and delicious hydration whenever you need it.
From left to right: Bay tree, Basil bush in flower, Fig tree and some lavender back there.
While fresh basil significantly enhances this gazpacho recipe, don’t worry if you can’t find it. The core flavors of gazpacho are robust enough to stand alone beautifully. However, for an extra layer of flavor, basil is a wonderful addition.
Basil in Spanish Cuisine: Aromatic Harmony
Basil, though not as ubiquitous as parsley or oregano in traditional Spanish cooking, finds its place in modern Spanish cuisine, adding a fresh, aromatic dimension to dishes. Its slightly peppery and sweet notes complement the tangy tomatoes and other vegetables in gazpacho perfectly. The inclusion of basil in this classic Spanish soup is a delightful twist that brightens the overall flavor profile and adds a touch of Mediterranean elegance.
Gazpacho with Fresh Basil Recipe
This recipe serves 4 and is easy to prepare, bringing the taste of Spanish summer to your table.
Ingredients:
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For the gazpacho soup:
- 2 kilos ripe tomatoes
- 50 grams day-old white bread, crust removed
- ½ cucumber
- ½ red bell pepper
- ½ green bell pepper
- 1 clove garlic
- 2 green onions (white part only)
- 8 fresh basil leaves
- 5 tablespoons sherry vinegar
- 12 tablespoons extra virgin olive oil
- 1-2 glasses fresh water
- Salt and freshly ground black pepper to taste
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For garnish:
- Reserved diced vegetables (from the gazpacho ingredients)
- Fresh basil leaves, for sprinkling
Instructions:
- Prepare the bread: Place the bread in a small bowl and cover with fresh water to soak.
- Prepare the vegetables: Peel the tomatoes, remove the seeds, and roughly chop. Place them in a large bowl. Roughly chop the cucumber, bell peppers, onions, and garlic and add them to the same bowl. Reserve half of the chopped cucumber and bell peppers for garnish, dicing them into very small pieces.
- Blend the soup: Squeeze the excess water from the soaked bread and add it to the bowl with the vegetables. Add water, 4 basil leaves, olive oil, and sherry vinegar.
- Process until smooth: Use a food processor or blender to blend all ingredients until you achieve a completely smooth and homogenous texture.
- Strain for finesse: For an extra-fine texture, strain the gazpacho through a fine-mesh colander. Season with salt and pepper to your liking.
- Chill and serve: Refrigerate the gazpacho until thoroughly chilled.
- Garnish and enjoy: Serve the cold gazpacho garnished with the reserved finely diced vegetables and a sprinkle of fresh basil leaves.
This basil-infused gazpacho is truly one of the best summer soups. Its vibrant flavors and refreshing coolness make it an irresistible dish. Why not try it today and bring a taste of Spanish sunshine to your table?
