The Gazpacho is said to be a dish from the Southern region of Andalusia. Certainly, Andalusians know how to make it delicious! It’s a cold tomato soup which is full of vitamins, since it’s just a blend of raw ingredients. However, if you’re looking for the true and only recipe, I must disappoint you. There is no such thing as ‘the Gazpacho recipe’, because there are as many recipes as people preparing it. The good news is that there are some commonly agreed ingredients, such as tomatoes, cucumber, garlic, olive oil and salt. More disputed ingredients include green pepper, onion, bread or vinegar.
You might want to try your own gazpacho version combining the above ingredients, but you can also have a go with my favourite version below. Given that you use quality ingredients and that you have some very juicy tomatoes, this should be an absolute winner! But please, don’t be impatient and jump over point 4 of the preparation. I couldn’t bare that disappointment.
The famous raw vegetable soup from Andalusia.
- 1 kg juicy tomatoes
- 50 g cucumber
- 1/2 (50g) green pepper
- 1 medium-sized garlic clove
- 1/3 (40g) white onion
- 100 ml extra virgin olive oil
- 20 ml white wine vinegar (ideally sherry wine vinegar!)
- 1 tsp sea salt
- cold water/white bread to adjust texture (optional)
Wash and roughly chop the tomatoes and the cucumber. Wash, remove the core and chop the pepper. Peel and roughly chop the garlic and onion.
Place all the ingredients (except the bread and water) in a blender and blend until smooth.
Seep the mixture through a fine sieve or use a food mill. The result should have the right consistency to be drank from a glass. You can adjust the texture by adding a bit of water to dilute or some white bread to thicken. You will then need to blend again and possibly also seep for smoothness.
Leave in the fridge for at least 2 hours and serve in a glass.
You can adjust the amount of garlic. If you’ve got a sensitive stomach, you might want to avoid the garlic completely or leave it to macerate in the oil for an hour or two and then remove it.