Traditional Gazpacho
Ingredients
- 1 kgRound tomato (very ripe, diced)
- 1 pcCucumber (peeled and chopped)
- 1 pcRed bell pepper (seeded and diced)
- 0.5 pcRed onion (minced)
- 2 pcGarlic (cloves, germ removed)
- 50 gWhite bread (stale crumbs)
- 100 mlExtra virgin olive oil (first press)
- 2 tbspRed wine vinegar (for acidity)
- 100 mlMineral water (to adjust consistency)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
A bright red, dense and velvety soup. You can taste the fresh cucumber and sharp garlic, all bound by a bold olive oil that coats the palate.
- 1
Wash all vegetables thoroughly. Cut the tomatoes, peeled cucumber, and seeded red pepper into large cubes. Mince the red onion and garlic. Aim for a rough chop before blending.
- 2
Place the white bread crumbs in a bowl. Drizzle with red wine vinegar and a bit of mineral water. Let the bread soak until it is completely soft to the touch.
- 3
Put the vegetables and bread in the blender. Blend at full power until the texture is smooth. Drizzle the olive oil in a steady stream to emulsify everything like a light sauce.
- 4
Store in the refrigerator. Cold is crucial: it stabilizes the emulsion and allows the flavors to meld. The gazpacho must be served ice-cold.
Frequently asked questions
How do you get this dish right?
- Pass the mixture through a fine sieve or chinois for a silky texture without skin residues.
- Don't skip the chilling time; that's when the flavor magic happens.
- If your tomatoes aren't sweet enough, add a small drop of balsamic vinegar.
How long does this dish keep?
Keep in a sealed glass bottle in the refrigerator for up to 48 hours. Shake vigorously before serving.
