Chef Kate's Note:
Summer after summer, we make batch after batch of gazpacho and, after trying many recipes, have determined that this is IT. It is adapted from a recipe published in the Times in 1968 -- a Craig Claibourne rendition of a home cook's (Manola Drozdoski) gazpacho formula. We have changed it a tad--less vinegar and sherry vinegar instead of red wine vinegar, We also only make it in the summer when we have gorgeous home grown or local tomatoes, peppers and cucumber. We've also found that it is even better if it sits in the fridge for 24 hours (but be aware that it doesn't last past a third day). If you've a good blender and a good strainer, it's a snap to make and amazingly delicious. Prep time does not include chilling time. BTW, it has no apparent relationship to Malaga.
My Private Note
Units: US | Metric
- 3 cups tomatoes, fresh, cored, coarsely chopped
- 1 1/2 cups cucumbers, peeled, coarsely chopped
- 1 green pepper, cored, seeded and coarsely chopped
- 1 garlic clove, sliced
- 1/2 cup water
- 5 tablespoons extra virgin olive oil
- 2 tablespoons sherry wine vinegar
- 2 slices white bread, untrimmed fresh, cubed
- 1Combine all the ingredients in the container of an electric blender. Blend at high speed, pausing now and then to scrape down with a rubber spatula as necessary.
- 2Pour the mixture through a large strainer placed inside a mixing bowl. Press and stir with a wooden spoon to extract as much liquid as possible. Discard the solids.
- 3Taste soup for seasoning and add more salt if desired. Chill thoroughly, as much as 24 hours, before serving.
Browse Our Top Peppers Recipes
Nutritional Facts for Malaga Gazpacho
Serving Size: 1 (175 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 146.4
- Calories from Fat 105
- Total Fat 11.7 g
- Saturated Fat 1.6 g
- Cholesterol 0.0 mg
- Sodium 63.0 mg
- Total Carbohydrate 9.7 g
- Dietary Fiber 1.7 g
- Sugars 3.6 g
- Protein 1.8 g
The following items or measurements are not included:
sherry wine vinegar