Photo by @lmsthompson
This Spanish Gazpacho is proof that simple really is best. Peak season tomatoes, peppers, and cucumbers come together in perfect harmony with a touch of sherry vinegar and rich olive oil to create a beautifully complex chilled tomato soup. The Single Origin by Simply Organic Spanish Paprika amplifies all of the fresh flavors and adds a gorgeous depth of sweetness to the entire dish. Single Origin by Simply Organic Spanish Paprika is grown in Murica, Spain, free of toxic pesticides. The peppers used in this paprika are of the Bola variety (sometimes known as the Cascabel pepper); they are cherry-shaped and have little to no heat, but are chock-ful of bright flavor and have a lovely semi-smoky aroma.
To tie the dish together, we recommend serving the chilled soup with freshly grilled bread topped with olive oil and Single Origin by Simply Organic Spanish Rosemary which features bright, piney notes. Just one taste transports you to the hills of Valencia where it’s grown in the wild!
Recipe and Headnote Molly Adams
For the Gazpacho:
- 10 plum tomatoes, seeded and chopped
- 1 English cucumber, seeded and chopped
- 1 green pepper, seeded and chopped
- 1 jalapeño, seeded and chopped
- 1 shallot, roughly chopped
- 1/ 4 cup olive oil
- 2 tablespoons sherry vinegar
- 2 teaspoons Single Origin by Simply Organic Spanish Paprika
- sea salt, to taste
- freshly ground black peppercorns, to taste
- 4 slices sourdough bread
- olive oil, as needed
- Single Origin by Simply Organic Spanish Rosemary, to taste
To Garnish (optional):
- Cherry tomatoes, halved
- Nasturtium flowers
- Cucumbers, thinly sliced
- Radishes, thinly sliced
- Olive oil
Add all ingredients for the gazpacho to a high speed blender and process until smooth, adding cold water as needed to reach your desired consistency. Taste and adjust seasoning, adding more salt, pepper, and vinegar as needed. Chill for at least 1 hour.
One chilled, heat a grill or skillet over medium heat. Brush bread lightly with olive oil, then sprinkle with rosemary. Grill for about 1 minute per side, or until golden brown and toasty.
To plate, divide chilled soup among 4 bowls and add desired garnishes and serve with grilled bread.