Traditional Tomato Gazpacho
There is no cooking involved in a proper gazpacho. The process is entirely about extraction, letting the acidity of the vinegar break down the fiber of the vegetables until the texture turns velvety.
Use the best tomatoes you can find.
Because there is no heat to mask the flavor, the quality of your tomatoes determines the entire profile of the soup. Select fruit that is heavy and fragrant.
- High-powered blender
- Fine-mesh sieve
- Glass pitcher or large bowl
What goes in.
- 3 lbvine-ripened tomatoes, roughly chopped
- 1green bell pepper, seeded and chopped
- 1English cucumber, peeled and chopped
- 2 clovesgarlic, peeled
- 2 ozday-old sourdough bread, crusts removed
- 1/2 cupextra virgin olive oil
- 2 tbspsherry vinegar
- 1 tspkosher salt
Drizzling the oil
While the blender is running at a medium-low speed, pour the olive oil in a steady, thin stream. This transforms the watery vegetable juice into a creamy, opaque soup.
The method.
Soak the bread
Place the bread in a small bowl and splash it with a tablespoon of water or a little tomato juice. Let it sit until it is soft.
Blend the solids
Combine the tomatoes, pepper, cucumber, garlic, and soaked bread in the blender. Process on high until completely liquefied.
Emulsify
Reduce the speed and slowly pour in the olive oil and sherry vinegar. The mixture will lighten in color.
Strain
Pass the mixture through a fine-mesh sieve into your pitcher. Use the back of a ladle to press the pulp against the mesh until only dry skins and seeds remain.
Chill
Add the salt, stir, and cover. Refrigerate for at least 4 hours before serving to let the flavors marry.
Other turns to take.
Cherry Gazpacho
Replace one pound of tomatoes with fresh, pitted cherries for a tart, deep-pink version.
Green Gazpacho
Use green tomatoes, tomatillos, and a handful of fresh basil and parsley instead of red tomatoes.
When it doesn't go to plan.
Always chill your serving bowls in the freezer for 15 minutes before pouring the soup.
If the gazpacho tastes flat, add an extra splash of sherry vinegar. The acid is what makes the tomato flavor wake up.
Do not skip the straining step if you want the traditional, smooth, velvet-like consistency.
The ones that keep coming up.
Can I use a food processor instead of a blender?
You can, but it will result in a chunkier texture. For a traditional smooth finish, a blender is necessary.
Do I have to peel the tomatoes?
If you are using a powerful blender and straining the soup through a sieve, peeling is unnecessary as the skins will be caught in the mesh.
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