OK, we admit it. Gazpacho isn’t really a Lanzarote recipe, but it’s perfectly suited to our climate, which is why we’ve adopted it here on the islands.
Gazpacho is believed to have come to Spain from Arabia with The Moors, and that’s why it’s most associated with the region of Andalucía.
We’ve spent years trying various recipes for gazpacho, and we’ve modified them to come up with our own. As always, this is a recipe to our taste, so feel free to adjust it to suit yours.
Ingredients for Gazpacho
1 Kilo of tomatoes – very ripe is ideal, even over ripe is fine!
2 cloves garlic
Half an onion
3 tablespoons of a good vinegar – wine is good, cider even better
Half a teaspoon of cumin
250ML really good extra virgin olive oil
Pinch of sea salt and a dollop of black pepper
A thick slice of good bread (optional – some people love it with bread, some prefer a smoother soup)
If using the bread, soak it in water, then squeeze it
Peel the tomatoes and some even de seed them, we don’t! Just chop them roughly.
Peel the cucumber and chop it.
Chop the onion and garlic
Now put all the ingredients into a decent blender and run it for ages!
When done, the soup should be creamy without any liquid sitting on top. If you chose not to use the bread as a thickener, you can now sieve the soup to get a super smooth finish, but we prefer not to.
Put it in the fridge for at least an hour to chill and for the flavours to develop.
When the gazpacho is ready, serve in bowls, you can garnish with finely chopped tomato and cucumber, or better still, make some garlic croutons! Drizzle a little olive oil over the top.
Prepare to be refreshed!
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