Gazpachos are basically a kind of soup from Spain. There are many varieties, all they have in common is basically water, olive oil and old bread. The one people think about when they hear the word gazpacho, it’s the cold tomato-based soup from the South of Spain: gazpacho Andaluz.
Gazpacho is a fantastic summer lunch option. It’s fresh, filling, full of water and fibre, and very tasty, but it’s not the most practical. You need to blend everything which means more washing (and I’m very much against unnecessary washing), and because it’s a soup it might not feel like a meal to some people.
This salad keeps all the amazing Spanish flavours and helps you fell full at the same time. If you prepare it early, go ahead and mix the salad dressing right in. All the flavours will mix and the bread will become soft and delicious.
There’s a lot of raw onion, garlic and bell peppers, so maybe carry some gum with you or brush your teeth right after eating!
Delicious and affordable salad based on the fresh flavours of Spanish gazpacho soup.
- lettuce, 2 large handfuls roughly chopped
- tomato, 1 large roughly chopped
- green, red or yellow bell pepper, between 1/3 and 1/2 roughly chopped
- red onion, 1/2 very finely chopped
- bread, 2 slices cut into cubes (not croutons, and it doesn’t need to be hard)
- cucumber, about 2 inches roughly chopped
- olive oil, 2 tablespoons
- balsamic vinegar, 1 tablespoon
- salt, 1 teaspoon
- ground or cracked black pepper, 1 teaspoon
- garlic, 2 medium cloves minced
- Mix everything together.