Authentic Gazpacho Recipe – The Best Spanish Gazpacho
Ingredients:
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
Instructions:
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.