Traditional Tomato Gazpacho
Gazpacho is a cold, blended raw vegetable soup that relies entirely on the quality of your summer produce. By pureeing ripe tomatoes, cucumbers, peppers, garlic, and high-quality olive oil, you create an emulsion that is as much about texture as it is about temperature. It must chill for several hours so the sharp bite of the raw garlic mellows into the sweetness of the tomatoes.
The ingredients are the recipe.
Because this dish is not cooked, you cannot mask poor ingredients with heat. Use tomatoes that are heavy, fragrant, and slightly soft to the touch.
- high-speed blender
- fine-mesh sieve
- large glass bowl
What goes in.
- 3 lbripe plum or beefsteak tomatoes, quartered
- 1large cucumber, peeled and seeded
- 1green bell pepper, stemmed and seeded
- 2 clovesgarlic, peeled
- 1/2 cupextra virgin olive oil, plus more for drizzling
- 2 tbspsherry vinegar
- 1 tspkosher salt, or to taste
Drizzle the oil
Add your olive oil in a slow, steady stream while the blender is running on its lowest speed. This incorporates the oil into the vegetable juices rather than letting it sit as a slick on the surface.
The method.
Prep the base
Place the tomatoes, cucumber, bell pepper, and garlic into the blender jar.
Initial blitz
Process on high for one minute until the mixture is fully liquefied.
Emulsify
Turn the blender to low. Remove the center cap and slowly pour in the olive oil and vinegar.
Refine
Pour the mixture through a fine-mesh sieve into a bowl, using the back of a ladle to push through as much pulp as possible while discarding the skins and seeds left behind.
Season and chill
Stir in the salt. Cover and refrigerate for at least 4 hours. Taste for seasoning just before serving.
Other turns to take.
White Gazpacho
Replace tomatoes with blanched almonds and green grapes for a creamy, pale profile.
Watermelon Gazpacho
Swap one pound of tomatoes for fresh watermelon for a brighter, lighter finish.
When it doesn't go to plan.
If your tomatoes are not very sweet, add a pinch of sugar to balance the acidity of the vinegar.
Place your serving bowls in the freezer for ten minutes before pouring the soup; it keeps the temperature stable while eating.
Don't skip the sieving step; the texture should be velvety, not pulpy.
The ones that keep coming up.
Can I use a food processor instead of a blender?
You can, but it will not reach the same level of silkiness. If using a processor, be sure to sieve the mixture twice.
How long will this stay fresh?
It is best within 24 hours. After that, the vibrant color of the raw vegetables begins to dull.
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