Classic Andalusian Gazpacho
Fresh, chilled Spanish tomato soup
By: Epicurious.com
Chill Time: 3 hours
Total Time: 3 ½ hours
Ingredients
- 1 piece baguette (about 5 cm / 2 inches), crust removed
- 2 garlic cloves
- 2 teaspoons salt
- 2 tablespoons sherry vinegar (preferably “reserva”), plus more to taste
- 1 teaspoon sugar
- ½ teaspoon ground cumin (optional)
- 1.1 kg (2 ½ lb) ripe tomatoes, cored and quartered
- 120 ml (½ cup) mild extra-virgin olive oil (preferably Andalusian Hojiblanca)
For garnish:
- Finely chopped red and green bell peppers
Instructions
Step 1 — Soak the Bread
Place the baguette piece in ½ cup water and soak for 1 minute. Remove, squeeze out excess water, and discard the soaking liquid
Step 2 — Blend the Base
Using a mortar and pestle, mash the garlic with the salt into a smooth paste.
(Alternatively, mince the garlic with a knife and mash it with the flat side.)
In a food processor, combine the garlic paste, soaked bread, sherry vinegar, sugar, cumin (if using), and half of the tomatoes. Blend until the tomatoes are very finely chopped.
With the motor running, add the remaining tomatoes and blend until smooth.
Slowly drizzle in the olive oil in a thin stream and continue blending until the mixture is as smooth as possible (about 1 minute).
Step 3 — Strain the Soup
Pass the mixture through a fine-mesh sieve into a large bowl, pressing firmly on the solids to extract as much liquid as possible. Discard the solids.
Step 4 — Chill and Serve
Transfer the gazpacho to a glass container, cover, and refrigerate for at least 3 hours, until well chilled.
Before serving, taste and adjust seasoning with extra salt and vinegar if needed. Garnish with finely chopped red and green peppers.
Chef’s Tips
- For a smoother texture, blend the tomatoes longer before straining.
- Use the ripest, sweetest tomatoes you can find for the best flavor.
- Serve very cold — gazpacho tastes best straight from the fridge.
Your dish is ready to serve, enjoy every bite!
