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GAZPACHO

Dish cold soup
Type of cuisine Spanish cuisine
Keyword cold soup, evoo, gazpacho, healthy, spanish, tomatoes, vegan, vegetarian, veggies
Prep time 30 mins
Chilling time 6 hrs
Total 6 hrs 30 mins
Serves 6 Serves

Equipment

  • A blender. Preferably a hand mixer blender.
  • A cutting board.
  • A well sharped knife.
  • A large bottle or pitcher to keep the gazpacho.
  • A fine-mesh sieve.
  • A peeler.
  • Fridge to chill the gazpacho and / or some ice cubs.

List of ingredients

  • 1 kg very ripe tomatoes. Peeled (optional. But if you do it use a knifeand never hot water), cored and chopped.
  • 1 small green pepper (capsicum) Both, green and red peppers, seeds and ribs removed, diced.
  • 1/2 red bell pepper (capsicum)
  • 1 small or medium size clove of garlic Cored & chopped (Be careful with the garlicky final taste, we don´twant it!!)
  • 1/2 medium size cucumber. Peeled and chopped
  • 1/4 cup Extra virgin olive oil. (EVOO) - (60 ml) Preferred Spanish olive variety: arbequina or royal.
  • 1 tbsp Wine vinegar (15 ml) if you can easily find sherrywine vinegar use it because it really makesthe difference, if not any wine vinegar or even apple cider vinegar would befantastic. But pay attention: it does not work with balsamic vinegar!!)
  • Sea salt to your taste. The quantity depends on how salty your salt is and on your taste. We, Spaniards, mostly use sea salt when cooking, but use the one you like, that´s not gonna change the result.

Step by step

  • Wash carefully and gently all the veggies using cold water.
  • Core and dice the tomatoes.
  • Remove the seeds and ribs of the peppers before you dice them.
  • Peel and dice the cucumber.
  • Peel, core and chop the clove of garlic.
  • Add all the ingredients into the blender and puree the mix, gradually increasing the speed.
  • With the blender still running add the olive oil in a steady stream and keep blending until getting a very smooth and silky mixture.
  • Taste it and add more salt if needed.
  • Strain using a fine-mesh sieve if you want a total fine and drinkable consistency. To my taste, the result it´s fine directly from the blender because I like the rustic appearance that the teeny tiny peels of the vegetables, specially the tomatoes, that´s why I don´t peel them either, although other chefs say you should do it before blending.
  • Cover tightly and refrigerate at least 6 hours or overnight.
  • Serve it extra cold and make sure to stir well and adjust of seasoning before.

My notes that may help you.

Those are the most used basic ingredients to make authentic Gazpacho,  although I know some people that add a quarter of onion, or/and a small carrot to balance the acidity of the tomatoes with their natural sweetness of these 2 vegetables, but, to me, it is enough adding ½ red bell pepper.
Just try and find your fave combination!
You will also find recipes where bread and/or water are used. Let me tell you that real gazpacho has not bread in it, that is for another similar recipe called “salmorejo”. And water is not needed because is enough with the natural water in the tomatoes. In fact, when water is added is when we find that disgusting watery results.