Servings: 4
Ingredients
- 1 kg very ripe tomatoes peeled
- 0.5 medium cucumber seeded
- 0.5 medium red bell pepper
- 0.5 medium green bell pepper
- 0.5 medium spring onion Spanish spring onion (cebolleta)
- 1 clove garlic germ removed
- 70 g stale bread crumbs
- 60 ml extra-virgin olive oil
- 20 ml sherry vinegar
- 2 teaspoons salt
- 50-200 ml cold water adjust to desired texture
- pepper to taste
For serving
- fried croutons
- 1 hard-boiled egg optional
- diced bell pepper and cucumber optional
Procédé
Preparation
- Wash the vegetables.1 kg very ripe tomatoes, 0.5 medium cucumber, 0.5 medium red bell pepper, 0.5 medium green bell pepper, 0.5 medium spring onion
- Roughly chop the vegetables and place them in a large pot.
- Blend with an immersion blender.
- Add the stale bread crumbs and blend again until fully incorporated.70 g stale bread crumbs
- If the gazpacho is too thick, add a little cold water and blend again.50-200 ml cold water
- Drizzle in the olive oil while continuing to blend to emulsify.60 ml extra-virgin olive oil
- Season with the vinegar, salt, and pepper, then taste and adjust as needed.20 ml sherry vinegar, 2 teaspoons salt, pepper
- Strain through a chinois (only if you have a very powerful blender; otherwise, the particles will not be fine enough and you will end up with flavored water instead of gazpacho).
- Refrigerate until the gazpacho is thoroughly chilled.
- Serve well chilled with the fried croutons, and add the hard-boiled egg and diced bell pepper and cucumber, if desired.fried croutons, 1 hard-boiled egg, diced bell pepper and cucumber
Notes
There are as many versions of gazpacho as there are homes, but the foundation stays the same: tomatoes, peppers, cucumber, onion, garlic, bread, oil, salt, and vinegar, all blended together. Adjust the cucumber and onion to taste.
The amount of water also depends on the tomatoes: the juicier they are, the less you need. Start at the lower end of the range, then adjust as needed.
Stale bread crumbs give gazpacho its velvety texture, and straining it through a chinois is what makes it perfectly smooth.
Did you make this recipe?Tag @marcwiner on Instagram!