Especially suitable with Lithuanian tomatoes
Gazpacho is a traditional soup from the Andalusian region, with a history spanning centuries. Initially, it was a dish to use up overly ripe tomatoes, stale bread, and olive oil. Today, gazpacho has become part of gourmet restaurant menus and a social media star.
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Summer is a short but eagerly awaited season for Lithuanian tomatoes. Unlike imported ones, which are often picked unripe and ripen during transport, Lithuanian tomatoes ripen in the sun and reach stores in the shortest time possible.
The result is a more intense flavor, a brighter aroma, and higher nutritional value. Ripe tomatoes contain more lycopene – an antioxidant that gives them their red color and is associated with improving heart health.
Tomato variety is also important. Different varieties have different flavor profiles: raspberry tomatoes are sweeter and meatier, cherry tomatoes have a more intense flavor and are great for eating fresh, while yellow plum tomatoes are milder and less acidic. Gazpacho can be made from one variety or a mix of several – this creates a more complex flavor.
Preparation nuances
Making gazpacho is simple, but a few tricks will help achieve the best result. First, tomatoes should be at room temperature or slightly warmed – this intensifies their flavor. However, the prepared gazpacho must be chilled in the refrigerator for at least an hour before serving.
Second, consistency is a matter of taste. Some like completely smooth gazpacho, others prefer it with vegetable chunks. When blending, some vegetables can be set aside and finely chopped – this creates a more interesting texture.
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Third, it is important not to forget the acidity balance. Tomatoes and watermelon are both quite sweet, so lemon or lime juice is essential to achieve that fresh, bright flavor. Wine vinegar is also traditionally used in gazpacho recipes.
Olive oil is important not only for flavor but also for texture. It gives gazpacho a velvety consistency. It is best to use high-quality, cold-pressed oil and add part of it at the end of blending. Gazpacho can be made the night before – the flavors meld overnight and the soup becomes even tastier. It keeps in the refrigerator for 2–3 days.
You will need for tomato and watermelon gazpacho:
- 500 g tomatoes (raspberry, cherry, or mixed)
- 300 g watermelon flesh
- 1 cucumber
- 1 red bell pepper
- Half a red onion
- 1 clove of garlic
- 3 tbsp olive oil
- 1–2 tbsp wine vinegar or lemon juice
- Salt and pepper to taste
- Fresh basil or mint, a few sprigs
Let’s make it. Cut the tomatoes and remove the hard part near the stems. Cut the watermelon into cubes, removing seeds. Peel and chop the cucumber. Clean and chop the bell pepper. Finely chop the onion.
Put all the vegetables and watermelon into a blender. Add garlic, pour in olive oil and vinegar or lemon juice. Blend until smooth. If the gazpacho is too thick, add a little cold water. Season with salt and pepper, taste, and add more vinegar or salt if needed.
Transfer to a container, cover, and chill in the refrigerator for at least 1 hour. Before serving, stir and distribute into bowls or glasses. Top with chopped vegetables, fresh herbs, and drizzle with olive oil. Serve with croutons or crusty bread. Enjoy!
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