Traditional Spanish Dishes
Prepare Gazpacho, a Spanish Classic
A fresh and aromatic Andalusian gazpacho, made with ripe tomatoes, crunchy vegetables, olive oil, and Jerez vinegar. A simple, light, and cold soup perfect for preparing in advance.
This classic version combines the sweetness of tomatoes, the freshness of cucumber and bell pepper, with a smooth and well-emulsified texture. Serve it very cold, with diced vegetables to add contrast.
01
Ingredients
Have everything ready before you begin.
- ✓1 kg of ripe tomatoes
- ✓1/2 cucumber
- ✓1/2 Italian green bell pepper
- ✓1 small garlic clove
- ✓50 g of stale bread
- ✓30 ml of Jerez vinegar
- ✓70 ml of extra virgin olive oil
- ✓200 ml of cold water
- ✓1 teaspoon of salt
- ✓Diced tomato, cucumber, and bell pepper for serving
02
Step-by-step method
- 01
Wash the vegetables
Wash all the vegetables thoroughly and select ripe, fragrant tomatoes without damaged parts. It's not necessary to peel them if you're going to strain the mixture later.
- 02
Chop tomato and cucumber
Remove the stem from the tomatoes and cut them into large pieces. Peel the cucumber, cut it in half lengthwise, and chop it into pieces. You can remove the seeds if you prefer a smoother texture.
- 03
Clean bell pepper and garlic
Remove the stem and seeds from the bell pepper and cut it into several pieces. Peel the garlic and, optionally, remove the central germ to soften its flavor.
- 04
Load the blender
Introduce the tomatoes, cucumber, bell pepper, garlic, and chopped bread into the blender. Add the cold water, Jerez vinegar, and salt.
- 05
Blend the vegetables
Blend for two or three minutes, starting at low speed and gradually increasing it, until you get a completely broken-down mixture with a uniform color. If necessary, work in two batches.
- 06
Emulsify with oil
Incorporate the extra virgin olive oil in a thin stream while continuing to blend, to add shine, smoothness, and a more silky texture.
- 07
Adjust the gazpacho
Taste the mixture and gradually adjust the thickness with cold water or the acidity with a few additional drops of vinegar, as needed.
- 08
Strain the preparation
Pass the gazpacho through a medium or fine-mesh strainer and press the pulp with a spoon to remove skins, seeds, and fibers. For a rustic texture, you can omit this step.
- 09
Refrigerate and rest
Pour the preparation into a jug or container with a lid and refrigerate for at least two hours. Before serving, stir the gazpacho well.
- 10
Prepare the garnish
Cut the reserved tomato, cucumber, and bell pepper into very small cubes for serving.
- 11
Serve very cold
Serve the gazpacho very cold in glasses or bowls and add the garnish to taste. You can also finish with a few drops of oil on top or serve the cubes on the side.
- Use well-ripened tomatoes to get more sweetness and flavor.
- Add the oil slowly to favor emulsification.
- Let the gazpacho rest for at least two hours in the refrigerator; you can also prepare it the night before.
- You can strain it to get a fine texture or leave it unstrained if you prefer a more rustic finish.
- Avoid adding too much ice directly, as it can dilute the flavor.
- Jerez vinegar can be substituted with wine vinegar.
- Keep the gazpacho covered in the refrigerator and consume it within a maximum of two days.