This easy gazpacho recipe is bursting with flavours from fresh vegetables and extra virgin olive oil. Delicious with crusty bread, this is the perfect food to enjoy on a hot day.
I have slightly adapted this recipe from La Española’s website. Don’t hesitate to halve the quantities below which are quite generous. You can also use bread that is slightly stale for this soup.
Once made this easy gazpacho dish needs to rest in the fridge for at least 30 minutes or overnight. I would advise you keep some of the vinegar and water to adjust taste and consistency just before serving.
Gazpacho is a Spanish dish originating from Andalucia. It is very easy to make, as all you have to do is blend all the ingredients together. For maximum flavour, make sure you use ripe vine tomatoes and a very high quality oil such as La Española’s Extra Virgin Olive Oil.
French cuisine uses a lot of butter but I have always preferred using olive oil, not only for its taste but also for its high nutritional value. Olive oil is in fact one of the healthiest fats around. It is also really versatile as you can use it for frying and baking as well as dressings and drizzles. I keep 3 types of olive oil in my kitchen: extra virgin olive oil (for salads and drizzles), plain olive oil (to fry and bake) and flavoured olive oil such as truffle or chilli (for drizzle and sometimes cooking).
The health benefits of the Mediterranean diet are well documented and each major country producing olive oil (France, Italy, Spain and Greece) is immensely proud of its own national oil.
Besides the mouthwatering array of Spanish cheeses, olives and tapas, the evening consisted of a cooking demonstration led by a top chef from Hispania where we got a chance to sample each regional dish afterwards. Each recipe was made using La Española’s range of olive oil and included:
– Gazpacho, a traditional chilled tomato soup from Andalucía made with La Española Pure Olive Oil.
– Ensaladilla Rusa, a Russian salad made with potatoes, tuna, mayo and La Española Extra Virgin Olive Oil.
– Garlic Toast with Poasted Peppers (with or without anchovies), similar to pan con tomato and topped with La Española Extra Virgin Olive Oil.
– Coca de Escalivada, a Catalan “pizza” with aubergine and peppers made in La Española Light in Colour Olive Oil and drizzled with La Española Extra Virgin Olive Oil flavoured with White Truffles.
– Paella de Carne Y Veduras, a chicken and vegetable Valencian paella made with La Española Light in Colour Olive Oil. I chose the vegan option which was also extremely tasty.
La Española is not only the oldest Spanish producer of olive oil, it is also one of the only olive oil manufacturers that allows you to trace the origin of every single extra virgin olive oil bottle you buy, back to the olive grove it came from. They called Oliography.
The olive oil industry is plagued by fraudulent practices where different oils can sometimes be mixed in together or country of origin might differ from what is on the label. So that consumers can be sure of what they are buying, authentication and traceability of extra virgin olive oil is really important. Knowing where our food is coming from is not only a matter of trust, but also quality.
With Oliography, all you have to do is enter the LOT number from each bottle online and you will be able to find out which tree the olives came from, date of harvest, date when the olives were pressed, when the oil was bottled and when it arrived in the UK . How is that for transparency?!
Disclaimer: this recipe is sponsored by La Española. All thoughts and opinions remain my own.