Imagine the freshness of Andalusian gazpacho with the oceanic touch of cod: this version adds flakes of desalted cod that provide a surprising salty and umami note. It is a different, elegant, and very summery cold soup that transforms a humble classic into a restaurant appetizer. Refreshing, healthy, and full of flavor.
Cod gazpacho is a brilliant fusion of Andalusian cold soup and desalted cod. The result is a gazpacho with more body, more flavor, and more protein than the classic, ideal for intensely hot days when you need something refreshing yet substantial. Everything is blended together and served chilled, with crumbled cod pieces and croutons on top.
Ingredients
- 150 g desalted crumbled cod (we use Desmigado Extra de Bacalao Desalado - 500g)
- 1 kg very ripe tomatoes
- 1 small green bell pepper
- 1 cucumber
- 1 clove garlic (or half if it's too strong for you)
- 50 g day-old breadcrumbs
- 100 ml extra virgin olive oil
- 2 tablespoons Jerez vinegar
- Salt and pepper
- Croutons, chopped hard-boiled egg, and chives for serving
Step-by-step preparation
- Soak the breadcrumbs in water for 10 minutes. Drain. Wash and chop the tomatoes, bell pepper, and cucumber (unpeeled if organic, peeled if not).
- Place in the blender or food processor: tomatoes, bell pepper, cucumber, garlic, drained breadcrumbs, and half of the crumbled cod. Blend at maximum power for 2-3 minutes until completely smooth.
- With the blender running, add the olive oil in a thin stream, as if making mayonnaise. Then add the vinegar. Taste and adjust salt (be careful, the cod already contributes salt) and pepper. Strain through a fine-mesh sieve if you want a perfectly silky texture. Add cold water if it's too thick.
- Resting: minimum 2 hours in the refrigerator. Gazpacho needs to be cold for the flavors to meld. The longer it's in the fridge, the better. Ideally, prepare it in the morning and serve it at midday.
- Serve in well-chilled glasses or deep plates. Distribute the remaining crumbled cod on top as a garnish, add crispy croutons, chopped hard-boiled egg, and finely chopped chives. A final drizzle of extra virgin olive oil on top.
The house trick
The trick for a perfect cod gazpacho is to blend half of the cod with the vegetables (to give body to the soup) and leave the other half as a garnish (to provide texture and contrast). And never add ice directly to the gazpacho: it will dilute and ruin it. If you want it very cold, put the serving bowl in the freezer 15 minutes beforehand.
Buy it at BacalaloDesmigado Extra de Bacalao Desalado - 500g19,97 € · Refrigerated shipping 24-48h →Frequently Asked Questions
Should the cod go in the gazpacho or on top?
It's best to serve it in flakes on top, so it provides texture and a burst of flavor in each spoonful without disintegrating in the blend.
Does the cod need to be cooked?
Not necessarily: desalted cod can be used in thin raw flakes. If you prefer it milder, blanch it for one minute.
How do I achieve a fine gazpacho?
Blend well and pass it through a sieve or chinois. A good extra virgin olive oil at the end adds body and shine.
