GAZPACHO’S ANDALUZ ORIGIN
It is a traditional cold soup from Andalucía, where the summers are usually very dry and hot. This combination of fresh vegetables with some olive oil is hydrating, nourishing, and ideal for a hot summer day.
Gazpacho is also the perfect starter for a paella, Spanish omelet, or any Spanish tapas. Somewhere between a liquid salad and a savory smoothie,it is something you can eat (or drink) any time of day as a healthy snack.
Every family has a slightly different take on it, I am sharing my mom’s special recipe with you.
Ingredients (6 Servings)
- 2.5 lb ripe tomatoes
- ½ a small yellow onion (about 4 oz)
- 1 clove garlic
- 3/4 small salad cucumber
- 1 green pepper
- 1/2 green apple (Granny Smith)
- ½ cup olive oil (extra virgin, first press)
- ¼ cup plus 1 or 2 tablespoons red wine vinegar (not balsamic!)
- Salt
- Cold water
- Some ice cubes
- 2 slices of baguette bread (this is very traditional but I consider the bread optional.)
- Additional tomato, green pepper, cucumber and onion chopped and set aside to be served along the finished gazpacho.(Optional).
GOOD TO KNOW BEFORE YOU START
There are four basic tips you must consider before buying the ingredients to get the most satisfactory result possible:
Which tomato variety is best to make gazpacho?
The most important ingredient is the tomato. Its quality will significantly impact the outcome. Ideally use very ripe heirloom tomatoes (with which we are blessed in California). if you don't find those, use a ripe, meaty and not overly acidic tomato with a soft skin.
Not too much garlic
Be careful not to add too much garlic because it could overpower the rest of the veggies’ flavors.
How to come up with the right amount of vinegar?
First, choose a good Jerez vinegar. Then follow the recipe but be prepared to add the additional tablespoons of vinegar at the end, trying it until you get your desired taste,(much like you would be doing with a salad dressing).
Should we add bread?
The bread thickens and smoothens gazpacho nicely, but if you prefer a lighter version, or are gluten intolerant, you can skip the bread. When using bread, let it soak in the already blended gazpacho for 5 minutes and then run it all through the blender before refrigerating.
PREPARATION
Step 1
Chop all produce.
Step 2
Grind all vegetables with vinegar, olive oil, and salt in a blender on high. You may have to filter out some tomato pulp or skin, if the mix appears too coarse. Add some cold water if the mixture is still too thick. You are aiming at a smooth texture.
Step 3
Cool the gazpacho in a soup tureen (or preferably in a tall Spanish glazed clay pot with a cover) in the fridge for about 2 hours.
Note: If, after adding the water in Step 2, the mixture appears a little bland, seasoning with a little more vinegar,salt and garlic to taste. Try again once completely refrigerated.
Step 4
(Optional) Chop additional tomato, pepper,cucumber and onion into little cubes to use as toppings and arrange in different small bowls.
How to serve gazpacho
Before serving, add a few ice cubes to the tureen. Serve gazpacho from the tureen at the table.
It is also traditional (but optional) to arrange various small bowls with diced tomatoes, green peppers, cucumber and onions on the table for people to add as toppings to their soup individually.