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.
FINALLY!! THANK YOU!!! REAL SPANISH GAZPACHO! MMMMMM!!!!!!! I went to school in Seville and have been craving gazpacho ever since, but no restaurants here make it right! This brought me straight back to Spain! So light, yet creamy and VERY EASY to make! I had 2 bowls with fresh bread to dip before I could even let it get cold. Excellente!!! Gracias!
I made this for a dinner for 30 people (recipe x 4). Everyone said it was the best gazpacho they had ever had. I used less oil and more vinegar and made a garnish (fine dice) of the vegetables for those who wanted some crunchy pieces. Loved the addition of cumin. Big hit. Definitely going in the save file.
I lived in Spain for a year and this recipe is spot on!! I like others reduced the olive oil to 1/4cup and it was perfect! Iv made this 3 times now we love love love it!!
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.
This is the real thing! My daughter was in Valencia, Spain last summer and her "Spanish family" made fresh gazpacho using bread. I am so happy to have found this recipe. I just made it - the only change I made was I used half the Olive Oil quantity. The soup is now chilling and I am having a hard time waiting, it tasted amazing straight out of the food processor. I really can't wait to enjoy this soup. I also only made half the quantity because my food processor isn't big enough for the whole amount.
This is SPOT ON for classic Spanish ingredients but the quantities are off. Also, you will NEVER get smooth Spanish gazpacho if you don't seed the tomatoes and cuke. I use plum tomatoes, cut them in half, then squeeze out the seeds: quick and easy. Just spoon/scrape out the cuke seeds. If you use 2 lbs or more tomatoes just make two batches so you don't spill over your cuisinart; I just transfer first batch to the same large plastic thermos I store it in. Ingredients: use a whole tablespoon of Cumin, 3 tablespoons of red wine vinegar, 1-2 tablespoons of salt to taste (I use lime sea salt), 8 plum tomatoes, a whole english cuke, a whole onion, and a whole red or green pepper. I cut the oil in half and only use about 3 or 4 inches of baguette.
Wow! My mom and grandma always made "gazpacho" and I just sort of accepted it as it was... While looking up recipes and reading the reviews of things similar to what I'm used to, I keep seeing the comments that it's NOT gazpacho. That got me curious, so I searched for "authentic gazpacho" and found this recipe. I made it as written with the addition of a little bit of fresh ground black pepper and let me tell you, my experience with gazpacho has been forever changed! This is amazingly delicious! For all those used to "soupy salsa smoothies" as gazpacho, this will open your eyes and your taste buds! Give it a try, you won't be disappointed!
Excellent recipe. I lived in Spain for ten years and have missed this dish since leaving! I followed the recipe as best I could, the cumin makes it the real deal! I also used the cup of olive oil, ok it was italian but it needs it all and it's not bad for you. I had to change the ingredients a little, cumin seeds instead of ground, Apple vinegar instead of red wine vinegar ( worked really well) and I added 6 ice cubes! Also didn't have any French bread so found the closest to it, italian ciabatta. My husband who also lived in Spain said it was spot on. What a great recipe.