Recipe by Ari Kai
If you've never experienced true gazpacho from Andalucia and you're a fan of fresh, bold flavours, you're really missing out! The key in this recipe is to use only the freshest, ripest, highest-quality vegetables you can find. Otherwise it'll be sour, overly tart, and unsatisfying. But it's well worth the effort, especially on a hot summer day.
- 1 kg tomatoes, ripe, quartered (Beefsteak and heirloom work best)
- 4 spring onions or 4 scallions, roughly chopped
- 3 garlic cloves
- 1⁄2 cucumber, peeled, roughly chopped (use hothouse or English cucumbers)
- 75 ml extra virgin olive oil (use a sweet or fruity rather than astringent oil for this recipe)
- 25 ml sherry wine vinegar
- 2 spring onions, finely sliced
- 1⁄2 red bell pepper, cored, seeded, minced
- 1⁄2 green bell pepper, cored, seeded, minced
- 1⁄4 cucumber, peeled, minced (use hothouse or English cucumbers)
- 3 hard-boiled eggs, peeled, minced
- 2 slices day-old crusty bread, cut into 2cm cubes
- olive oil (for shallow frying)
- extra virgin olive oil (to serve)
Directions See How It's Made
- Blend tomatoes, spring onions, garlic, and cucumber into a smooth puree.
- Slowly drizzle in olive oil, pulsing in between additions; add vinegar, pulse once more.
- Season with salt and pepper to taste; for an authentic flavour, you might want to add a little more minced garlic rather than a large amount of salt and pepper.
- Transfer to bowl; cover and chill for at least two hours to allow all the flavours to blend.
- Heat a thin layer of olive oil over medium heat and fry the bread cubes for a few minutes until golden and crisp; drain on kitchen towels.
- Ladle the gazpacho into bowls.
- Drizzle with olive oil and grind fresh black pepper on top.
- Set all of the toppings into separate small bowls so that guests may serve themselves however much they like.