Prep 10 mins
Cook 5 mins
Sorry but not a single gazpacho recipe on zaar is really what in Spain we have as a summer soup. A refreshing and delicious first course so easy to make.If you'd like to try a real Andalusian delicacy, please follow my recipe!
- 2 lbs ripe juicy tomatoes
- 1 garlic clove
- 1⁄2 an onion, white type not sweet
- 1 green sweet pepper
- 1 cucumber, about 6-7 inches long
- 1⁄4 teaspoon ground cumin
- 3 tablespoons red wine vinegar
- 1⁄2 tablespoon salt
- 1 cup virgin olive oil
- 1 piece French bread (3-4 inches long piece)
- Rinse well the tomatoes,take off the stems.
- Peel the garlic clove.
- Peel the onion, chop in 3-4 pieces.
- Rinse the pepper, get rid of any single seed, chop coarsely.
- Peel well the cucumber, no green left.
- Place the piece of bread in a bowl with water in order to soak it. Once soaked, put all water away, squeeze the soaked bread with your bare hands as much as you can and set aside.
- In a good blender or food processor (I have a German marvel called Thermomix) put the tomatoes (previously cut in 4-5 pieces each), the garlic, onion, pepper, cucumber, squeezed bread. Add remaining ingredients and crush all up at the highest speed and power your machine can work. No temperature please! Go on until no minimum little piece of anything can be noticed when you try the gazpacho. It must be creamy and with some consistency, not watery like. Pour it in a jar or bowl and let it chill in your fridge. The chilliest the better. Do not freeze! Serve it in bowls as a first course for any meal.
- Always try the cucumber before adding it. If it is sour, your gazpacho will be ruined.
- For the best results, use Spanish (from Spain, Europe) olive oil. Italian could suit, but believe me ours is much better, though not so well known.
- Keeps well in fridge for a week, guess it won't last you a day, so good it is!
My husband and I honeymooned in Spain, and had the most amazing gazpacho it a little cafe. In my very, very broken Spanish, I told the waitress that my new husband now loves their gazpacho more than he loves me, which made her and the rest of the staff laugh and, in very broken English, try to give me the recipe. This is the closest recipe I've found to match that memory, and my family thanks you for it :) Note to self, 1 lb of tomatoes is roughly 2.5 cups chopped, and half the recipe is all my food processor can handle before leaking badly.
I recently spent a month in Spain. Their Gazpacho is different from ours, and better. When I came home, I looked for an authentic recipe. I think this is it!<br/>However, <br/>1- I reduced the olive oil to 1/4 cup. Don't need the rest of the calories. Soup was delicious without all that extra oil. Don't know why anyone would want it in there.<br/>2-It changes color over night. Turns grey-brown, very unappetizing. Cut recipe to how much you can eat today!
Authentic, delicious gazpacho, but NO to the cumin. Best in the summer when all the ingredients are in season. I have an old Osterizer blender and it really blends the vegetables smooth. Also, I cut the olive oil in half, as I like it lighter. This is the real deal served in Spain, but I do not think they use cumin! Forget the recipes with 15 ingredients and V-8. Definitely not needed. It is a seasonal dish, do not bother in the winter.