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!
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.
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.
Grab some deep plates and spread some of the chopped veggies on the bottom and then cover them with the creamy soup. Now just sprinkle some dried oregano and carefully place the canned sardines on top. It’s a delicious meal and is perfect with just some toasted bread or croutons on the side. It mixes the best of both worlds by combining the rich creamy soup with the bite and freshness of the chopped veggies and it has the canned sardines as a nice plus to make it a more hearty meal.
The Best Gazpacho Recipe (w/ Canned Sardines)
Joana Rute Carmo
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.
4 Ripe Tomatoes
1 Small Red Bell Pepper
1 Small Onion
2 Garlic Cloves
3 Tablespoons of Red Wine Vinegar
1 Ripe Tomato
1 Can of Sardines in Olive Oil
Add every ingredient to the blender and blend until silky smooth.
Thinly chop into tiny pieces every vegetable and season well.
Add the mix to the bottom of deep bowls and cover with the creamy mix.
Lay one or two sardine fillets on top of the soup and sprinkle some more dried oregano and olive oil.
Eat with some toasted bread or nice crunchy croutons!