bohemianwanderer – Gazpacho has been a staple in Spanish kitchens for centuries. Originally, it did not include tomatoes, which arrived later from the Americas. Early gazpacho was made with simple, local ingredients like bread, garlic, olive oil, and almonds. It was a humble dish eaten by field workers under the sun, made by hand with whatever ingredients were at hand. There were no blenders or refrigeration—just instinct and hunger.
This courgette and almond gazpacho recipe pays homage to those simple origins. It uses courgette and basil, fresh ingredients commonly found in many gardens. The idea is to create a fresh, nourishing dish using what is available, reflecting the essence of traditional gazpacho but with a modern twist. This refreshing soup is perfect for warm days and brings vibrant flavors with minimal effort.
The preparation involves minimal cooking, focusing instead on steeping and blending, keeping the flavors bright and lively. The combination of courgettes, almonds, and basil offers a balance of creamy texture, nutty richness, and fresh herbal notes. This recipe highlights how simple roots can yield a dish full of life and taste.
Step-by-Step Guide to Preparing Courgette and Almond Gazpacho
Start by coarsely grating two medium courgettes and half a cucumber into a large bowl. Sprinkle them with sea salt to draw out excess moisture. Next, place the grated vegetables in a sieve over the bowl and let them steep for 10 to 15 minutes. Meanwhile, break up 80 grams of stale white bread into a separate bowl, then soak it in 75 ml of whole milk.
After steeping, squeeze out any extra liquid from the courgette and cucumber mix. Transfer the vegetables to a blender along with the soaked bread and any remaining milk. Add 100 grams of toasted marcona almonds, one peeled garlic clove, two teaspoons of sherry vinegar, and 500 ml of cold water. Blitz everything until smooth and creamy.
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Taste the gazpacho for seasoning. It usually won’t need extra salt due to the initial salting step but may benefit from a pinch of black pepper. Add a handful of fresh basil leaves and blend again for a fresh herbal note. Pour the soup into a large jug or bowl, cover it, and chill in the fridge for at least one hour. This chilling step allows the flavors to meld beautifully. Before serving, check the soup’s consistency. If it feels too thick, add up to 200 ml of cold water to loosen it.
Serve the gazpacho in bowls with a drizzle of extra-virgin olive oil, a fresh grind of black pepper, and a scattering of basil leaves for garnish. This dish works wonderfully as a light starter or a refreshing lunch on hot days. Enjoy this courgette and almond gazpacho as a tribute to traditional Spanish cuisine and a celebration of fresh, seasonal ingredients. It’s simple to make, delicious, and full of authentic flavor.
