At El Comidista we are always on the lookout for cold soups that we have not prepared, because we love them and because there is nothing better to beat the heat, except soaking in the pool or on the beach. For those of us who can’t do it right now -for whatever reason, we’re not going to get into your private life- we bring you this hearty gazpacho sopeao or plain sopeao, a fun mixture of regular gazpacho and salad, a beastly gazpacho with chunks that It will leave you full and happy in equal parts.
The recipe that we have replicated comes from our friend Ana de Cooking among olive trees, one of my favorite Andalusian blogs, specifically Jaen. The thing is to prepare a traditional gazpacho that is enlivened with various ingredients such as lettuce, melon, boiled egg, spring onion, olives and some canned fish. Almost as if you were making a mixed salad on top of a gazpacho, wow. The dish is so complete, with vegetables, fruit and fish, that it can serve as a single dish at this time when we are for the minimum effort. You’re going to love it.
Of course you can change some ingredients for others that you have more on hand: canned fish are practically interchangeable, and you could change them for cubes of ham, leftover cooked chicken or fresh cheese (or a little less fresh, such as feta). The melon can also be replaced by the fruit that you like the most or have in the fridge, as long as the combination with the protein works, and the olives could be black or swapped for your favorite pickles: all are advantages in this sopeao.
Difficulty
Nothing more than getting good seasonal product.
Ingredients
for 4 people
- 1kg of tomatoes
- ½ green bell pepper
- ½ cucumber
- 1 clove garlic
- Sherry vinager
- 300g of bread
- Salt to taste
- Lettuce
- 2 boiled eggs
- 1 spring onion
- 2 cans of tuna in oil
- Cantaloupe
- pitted olives
- virgin olive oil
- freshly ground black pepper
Preparation
-
Prepare a regular gazpacho with the tomatoes and the pepper without stems, the peeled cucumber, the garlic, the bread and the vinegar. Blend thoroughly in a powerful blender; If your blender is regular, pass the crushed gazpacho through a chinois or food mill to remove skins and seeds.
-
Be careful, in the original recipe the bread is chopped and mixed with the gazpacho after it is made, without mixing it with the rest of the ingredients.
-
Season with salt and virgin olive oil. Reserve in the cold.
-
Cook the eggs, three minutes from the start of the boil. Turn off the heat, leave the saucepan covered without touching for eight minutes and refresh the eggs in cold water. Peel.
-
When serving the sopeao, add chopped lettuce, cubed melon, chopped hard-boiled egg, chopped onion, tuna and olives.
If you make this recipe, share the result on your social networks with the hashtag #RecipesComidista. And if it goes wrong, complain to the Cook Ombudsman by sending an email to [email protected].
#Gazpacho #sopeao #Andalusian #soup #closer #salad