Real Spanish Gazpacho from Spain

Submitted by MumofJuan

"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!"

 

• Ready In: 15mins
• Ingredients: 10
• Serves: 6-8

ingredients

• 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)

directions

1. Rinse well the tomatoes,take off the stems.
2. Peel the garlic clove.
3. Peel the onion, chop in 3-4 pieces.
4. Rinse the pepper, get rid of any single seed, chop coarsely.
5. Peel well the cucumber, no green left.
6. 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.
7. 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.

8. Notes:

9. Always try the cucumber before adding it. If it is sour, your gazpacho will be ruined.
10. 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.
11. Keeps well in fridge for a week, guess it won't last you a day, so good it is!

Reviews

[Jonathan Melendez]

I love gazpacho so much, especially during these hot summer days, and this one just might be the best I've ever made/eaten. The depth of flavor was incredible. Super easy to make and so delicious.

 

[jlinsdell]

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.

 

[Mamma Mia Mamma Mia]

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.

 

[Lighty]

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.

 

[Michelle L.]

I finally splurged on a Vitamix… boy what a great recipe to start with. First REALLY hot day always makes me want Gazpacho. And this is always the go to recipe. It’s cool and delicious! I share it with the world because after trying many others (and to be clear… I’ve never had one I didn’t like), I have found the family favorite! Thank you so much for sharing!!