cocina tradicional (olla/cazuela) Vegan

Eggplant and Tomato Gazpacho with Smoked Paprika Touch

Name: Eggplant and Tomato Gazpacho with Smoked Paprika Touch
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: 🇪🇸 España
Ingredients: 300g fresh eggplant, diced; 400g ripe tomatoes, peeled; 1 red bell pepper, seeded and chopped; 1 red onion, finely chopped; 2 garlic cloves, crushed; 60ml Jerez sherry vinegar; 120ml extra‑virgin olive oil; 15g smoked paprika; 2 bay leaves; to taste salt and black pepper; 1 cup cold water

📍 🇪🇸 España

⏱️Prep: 20 min

🔥Cook: 40 min

⏰Total: 60 min

🍽️4 servings

● Difficulty: Medium

The silky red broth melts in the mouth. The aroma of smoked paprika blends with the sweetness of tomato, creating a symphony of flavors that makes you want a second helping.

Eggplant and tomato gazpacho with a smoked paprika touch is a classic of Spanish cuisine that becomes irresistible when prepared with fresh, seasonal ingredients. The eggplant provides a smooth texture and earthy flavor that contrasts with the acidity of tomato and the depth of paprika, resulting in a light soup full of character.

To achieve this balance, start by seasoning the eggplant and tomato before roasting them. Salt helps draw out moisture, leaving the eggplant flesh denser and reducing greasiness. Once roasted, the eggplant becomes so tender it falls apart when mashed, adding body to the gazpacho without the need for potato or rice puree.

Smoked paprika is the finishing element. Its smoky flavor not only complements the tomato’s sweetness but also adds a gentle heat that awakens the senses. The ideal choice is Vera paprika, which has a balanced intensity and unmistakable aroma evoking the fields of Cáceres.

For the preparation, follow these steps:

1. Roast the eggplant and tomatoes on a grill or in the oven at 200 °C until the skin is charred and the flesh softened. Let cool and peel off the burnt skin.
2. Blend the eggplant and tomato in a blender, adding a splash of extra‑virgin olive oil, a touch of Jerez sherry vinegar, and smoked paprika to taste. The amount of paprika can vary: 1 teaspoon for a mild flavor, 2 for a stronger kick.
3. Add cold water or vegetable broth to adjust the consistency. The gazpacho should be fluid yet substantial, like a thick smoothie.
4. Season with salt, pepper, and a pinch of sugar if the tomato needs balancing. Taste and adjust.
5. Chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld and the paprika to fully integrate.

Serve the gazpacho cold, garnished with a drizzle of olive oil and, if desired, fresh basil leaves or a little extra paprika on top. A touch of minced garlic can also enhance the aromatic intensity.

This dish is perfect for hot days, refreshing without losing flavor. The combination of eggplant, tomato, and smoked paprika creates a culinary experience that blends tradition and originality, making this gazpacho a must‑have on any summer menu.

🛒 Ingredients

4 servings

300g fresh eggplant, diced
400g ripe tomatoes, peeled
1 red bell pepper, seeded and chopped
1 red onion, finely chopped
2 garlic cloves, crushed
60ml Jerez sherry vinegar
120ml extra‑virgin olive oil
15g smoked paprika
2 bay leaves
to taste salt and black pepper
1 cup cold water

👨‍🍳 Step-by-step instructions

Step 1: In a saucepan over medium heat (180 °C) sauté the eggplant with oil. Allow it to brown and evaporate moisture, activating natural sugar caramelization.
Step 2: Add the bell pepper, onion, and garlic; cook 5 min until the onion becomes translucent without burning.
Step 3: Incorporate the tomato and bay leaves, and cook another 8 min, keeping the heat low so the tomato breaks down without losing its acidity.
Step 4: Remove from heat, let cool 5 min, then add vinegar, paprika, and cold water. Blend everything with a hand blender until smooth.
Step 5: Return to the saucepan, season with salt and pepper, and heat to 90 °C for 15 min so the flavors meld without boiling and without losing the tomato’s acidic character.
Step 6: Serve hot with a drizzle of olive oil and, optionally, a few drops of low‑sodium soy sauce for an umami contrast.

💡 Chef's tip

Sautéing the eggplant at 180 °C activates the Maillard reaction on the surface, creating a crunchy layer that adds depth of flavor and prevents the vegetable from becoming too soft.

📝 Our take

Este gazpacho combina la suavidad aterciopelada de la berenjena con el picante ahumado del pimentón, una combinación que sorprende al primer sorbo. Cada cucharada lleva la brisa del mediodía andaluz y la frescura de la huerta. Es una explosión de sabores que no necesita acompañamiento. Perfecto para los que buscan lo tradicional con un giro atrevido.

🍷 Wine & food pairing

A Verde wine from the Ribeiro DO, with its lively acidity and green apple notes, complements the smoked paprika and balances the sweetness of the tomatoes.