Gazpacho
- 6-7 medium tomatoes the quality of the tomatoes is one of the most important factors in the taste, use vine-ripened when possible, and don’t use the green salad tomatoes!
- 1 green Italian pepper the long type, not a bell pepper
- 1 cucumber
- ½ of a small white onion
- 1 clove of garlic not too big
- 1/4 cup Extra Virgin Olive Oil (60 ml) again, quality is important
- A splash of Sherry vinegar Vinagre de Jerez, although red or white wine vinegar can be substituted
- A pinch or two of salt
- Optional toppings For ex: diced green apple, diced onion, diced pepper, croutons, & hard-boiled eggs
- Wash and dry all of the vegetables very well—if you prefer to peel the tomatoes you can, although I usually leave the skin on.
- Cut the tomatoes into 4 slices (leaving the core behind) and put into your blender.
- Halve, core, and de-seed the pepper. Cut it into a few slices and add to the blender.
- Peel the garlic and slice it in half. Remove the core (which often results in bitterness when not cooked).
- Cut the onion into a few slices and add it to the blender too.
- Peel the cucumber and cut it in half. Add half to the blender and save the other half for a topping.
- Blend the vegetables at a high speed until it is completely pureed.
- Add the salt and vinegar and, while blending on a slow speed, slowly add the olive oil.
- Taste and adjust salt and vinegar. If the texture is too thick for your liking add some cold water.
- Refrigerate and serve VERY cold! Add as many (or as few) toppings as you like.
Notes
- For a very cold gazpacho, refrigerate for a few hours before serving. You can also add ice instead of water if you prefer a quick fix!
- If you want your gazpacho to be completely smooth, make sure to strain it through a fine-mesh strainer or chinois strainer.
- Don’t worry if the gazpacho separates when in the fridge. This is normal and you get need to give it a good stir or shake before serving.