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Gazpacho Recipe

6 people
Easy

Prep time
20 mins

Cook time
5 mins

Total time
25 mins

Javier De La Hormaza

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Javier De La Hormaza

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Ingredients

1Kg plum tomatoes or vine tomatoes really ripe, chopped into small pieces
1 green pepper, core and seeds removed, chopped into small pieces
1 red pepper, core and seeds removed, chopped into small pieces
1 cucumber, peeled, seeds removed and chopped into small pieces
1 small onion, peeled and finely chopped
1 garlic clove, peeled and finely chopped
1 tbsp mayonnaise
1 small piece of stale bread, finely chopped
9 tbsp extra virgin olive oil
3 tbsp sherry vinegar
375ml cold water
Salt for seasoning

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Introduction

I crave Gazpacho from time to time, especially when you get a hot day and your body needs something cold for lunch that you can make quickly, looks good, refreshes the palate and makes you feel healthy. Gazpacho is a classic Spanish cold soup that originates from Andalucía. It is an ideal dish as a starter or as a healthy and nourishing vegetable smoothie that can be drunk at any time of the day. The main point from this beauty is that the raw vegetables are blended quickly, keeping all the goodness inside. You can also make it well in advance, in fact, it is better to make it the day before, as it makes the soup taste better because the flavours have had time to develop. There are many variations of Gazpacho, some like to use fruits like green apple, watermelon or even cherries. Other Gazpacho variations use seafood, cold fish or even slices of jamon ibérico. Through this blog, I would like to show you a few ways of making gazpacho soups, even as a dessert version! Today we are making the classic version known as Gazpacho Andaluz. It is one of the first recipes I learnt how to make when I was 11 or 12 years old and it was actually my farther that showed me this recipe. Barely ever seen within the household stove or kitchen, my old man did know the recipe from an old time classic restaurant in Madrid called Zalacain, in its day the number one restaurant in Spain and within the top ten restaurants in Europe and still running to this day. I love this recipe, it makes a lovely creamy gazpacho. For me, the key secret for a good gazpacho is to chop the vegetables finely and allow them to stand in a bowl with some salt for a few hours. This softens the vegetables and makes it easier to blend later, providing more flavour to the blend. I also think that making the soup the day before helps the flavours to blend better and provide the soup with more depth and colour. The best accompaniment to a chilled gazpacho is of course, a glass of Fino sherry. The sherry vinegar base of the soup needs a wine with more alcohol strength that can stand above the vinegar and cut through the acidity with certain level creaminess. Fino is the answer. Salud!

Method

Prepare all the vegetables in advance and allow them to soak with a pinch of salt for at least 2 hours.
In a food processor or using a stick blender in a large bowl, blend all the vegetables with the cold water until smooth.
Add the mayonnaise, chopped bread, olive oil, sherry vinegar and blend again. If the soup is a bit too thick you can add some water to help it achieve the right consistency.
Season with salt to taste and chill in the refrigerator overnight.
The next day take the soup out, whisk or blend together and serve in six soup bowls or large glasses with a garnish of finely chopped mixed peppers, cucumber, tomato, toasted croutons and a drizzle of good extra virgin olive oil.