I’ve been a huge fan of this refreshing, chilled, Spanish tomato soup for years. But when visiting Andalucia, Spain (the region where gazpacho originated) years ago I became obsessed. In Spain, gazpacho is available just about everywhere you turn — from restaurants, to bars, to coffee shops, to every little supermercado you pass by. And the tomatoes are so unbelievably ripe, delicious and RED!
Various parts of Spain are proud to have their own spin on the classic as well. Not to mention all of the various extra fruits and veggies and seasonings depending on where you are in the country. That said, though, there are so called few keys to making "authentic," delicious, classic gazpacho on which most people in Spain would all agree (and that's very rare). I don't care much for authenticity with food in general because I personally believe it doesn't exist, but that's for another time and email.
Gazpacho is the quintessential seasonal summer soup because of all the ingredients involved. Plus, the soup is traditionally made with completely raw ingredients, so there’s zero need to heat up your kitchen by turning on the stove. And, uhm...it's chilled! Just prep your ingredients on a cutting board, then your blender or food processor will take it from there. Furthermore, using our Crushed (RAW) Tomatoes and spicy Tomato 'Nduja (if you're feeling spicy of course) makes this recipe that much easier for you all to blend up any time this warm season. Enjoy!