Bright red tomato gazpacho shows off the BLT topping. Photo courtesy Munchery.com.

There are as many recipes for gazpacho as there are people who make them. Each region of Spain has its own preferred style, dating back hundreds of years. And then, there are modern approaches, from mango gazpacho to gazpacho with beer (the recipe iinks are below).

Here’s the history of gazpacho.

The recipe below is a thin tomato purée. No chunky vegetables are used, in order that the BLT topping can stand out.

But you certainly can place the garnish atop a chunky soup recipe (we have more of those at the bottom of this article).

You can also use the BLT topping on hot tomato soup.

Ingredients

 
For The BLT Garnish

 
If you want a BLTA, add some diced avocado. Munchery also added croutons, pickled onions and cubes of boiled potato.
 
*If the tomatoes aren’t ripe enough or are too pricy, you can substitute 3 cups of tomato juice.

1. SOAK the bread for a half hour in a small bowl, covered in water. Squeeze out the moisture with your hands.

2. PURÉE the bread, cucumbers, tomatoes, garlic, vinegar, olive oil, and 1 cup of water in a food processor until very smooth.

3. USE a coarse sieve to strain, pushing the purée through with the back of a wooden spoon. Season to taste with salt.

4. CHILL the gazpacho in the refrigerator for at least 2 hours. Adjust the seasoning as needed. Serve in individual bowls or glasses, topped with the BLT garnish.
 
MORE GAZPACHO RECIPES