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Gazpacho is a classic cold Spanish soup that combines fresh vegetables and vibrant flavors. This recipe elevates traditional gazpacho by adding savory anchovies and a bright herb garnish, creating a dish that is both refreshing and full of depth.
Ingredients Needed
- 4 ripe tomatoes, chopped
- 1 cucumber, peeled and chopped
- 1 red bell pepper, chopped
- 2 anchovy fillets
- 2 cloves garlic
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
- Fresh herbs for garnish (parsley, basil, or cilantro)
Preparation Steps
Start by combining the chopped tomatoes, cucumber, red bell pepper, and garlic in a blender. Add the anchovy fillets, olive oil, and red wine vinegar. Blend until smooth. Season with salt and pepper to taste. For a thinner consistency, add a little cold water and blend again.
Once blended, pour the gazpacho into a bowl and refrigerate for at least two hours. Chilling enhances the flavors and makes the soup more refreshing.
Garnishing and Serving
Before serving, finely chop your fresh herbs. Ladle the chilled gazpacho into bowls and garnish generously with the herbs. For an extra touch, add a few small anchovy fillets on top or a drizzle of good olive oil.
This anchovy and tomato gazpacho is perfect for hot summer days or as a sophisticated appetizer. Its combination of savory anchovies and fresh herbs provides a delightful contrast to the cool, tangy base.