Summer comes with light dishes and fresh crisp wines. What does that mean for big soup eaters like the Portuguese? It means we had to find a way of updating that cosy feeling of eating a warm cup of soup in the winter into that a fresher summer breeze. Introducing gazpacho!

What is gazpacho?

Gazpacho is a delicious cold summer soup from the Iberian Peninsula. Both the Portuguese and the Spanish make the dish with the same ingredients but cook it in a completely different way! While in Spain they prefer a creamy version of gazpacho, ours is an icy broth of chopped bites.

PORTUGUESE GAZPAHCO

Today I thought about sharing a recipe I recently tried at home, which is a gazpacho with the better part of the two worlds, combined with a Portuguese classic: canned sardines.

Let’s start with the prep: roughly chop some tomatoes, cucumbers, green bell peppers, an onion and a garlic clove and put them on a blender and blend until they’re a creamy lush soup. Go back to the chopping board and grab the same ingredients but this time, slice and chop each one as finely as possible. Now season this mix with salt, black pepper and extra virgin olive oil.

Enjoy!

The Best Gazpacho Recipe (w/ Canned Sardines)

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Category

Soup

Servings

2

Prep Time

15 minutes

Author:

Joana Rute Carmo

Gazpacho is a delicious cold summer soup from the Iberian Peninsula. Both Portuguese and the Spanish eat it the same way, with the same ingredients but cook it in a completely different way! While in Spain they do a creamy version of gazpacho, the Portuguese version is an icy broth of chopped bites. This recipe makes the perfect mix of the two.   

Ingredients

Creamy Soup

• 4 Ripe Tomatoes
  

• 1 Cucumber
  

• 1 Small Red Bell Pepper
  

• 1 Small Onion
  

• 2 Garlic Cloves
  

• 3 Tablespoons of Red Wine Vinegar
  

• Black Pepper
  

• Salt
  

Chopped Gazpacho

• 1 Ripe Tomato
  

• 1/2 Cucumber
  

• 1/2 Onion
  

• Olive Oil
  

• Salt
  

• Black Pepper
  

• Dried Oregano
  

Extras

• 1 Can of Sardines in Olive Oil
  

Directions

Creamy Soup

1. Add every ingredient to the blender and blend until silky smooth.
   

Chopped Gazpacho

1. Thinly chop into tiny pieces every vegetable and season well.
   

2. Add the mix to the bottom of deep bowls and cover with the creamy mix.
   

3. Lay one or two sardine fillets on top of the soup and sprinkle some more dried oregano and olive oil.
   

Recipe Note

Eat with some toasted bread or nice crunchy croutons!

ABOUT THE AUTHOR

Joana Rute Carmo

Hello, My Name is Joana Rute Carmo