380 minutes
A chilled, refreshing soup perfect for hot summer days, made with ripe tomatoes, cucumber, peppers, and a touch of garlic and sherry vinegar.
Ripe Red Tomatoes, cored and roughly cut into chunks
0 lb
Italian Frying Pepper, cored, seeded, and roughly cut into chunks
each
Cucumber, peeled and roughly cut into chunks
0.25 inches
Small Mild Onion, peeled and roughly cut into chunks
each
cloves
teaspoons
teaspoons
Extra Virgin Olive Oil, for drizzling
to taste
1. Blend Vegetables
Combine the ripe tomatoes, Italian frying pepper, cucumber, small mild onion, and garlic in a blender or a deep bowl if using a hand blender. Blend this mixture at high speed for about 2 minutes, making sure to scrape down the sides occasionally, until very smooth.
2. Add Vinegar and Salt
With the blender still running, add the sherry vinegar and about 2 teaspoons of salt. Blend until incorporated.
3. Drizzle in Olive Oil
Slowly drizzle in the 1/2 cup of extra-virgin olive oil while blending. This will help emulsify the mixture, giving the gazpacho a creamy texture. The color should turn into a vibrant bright orange or dark pink.
4. Strain Mixture
Strain the mixture using a strainer or food mill, pushing all the liquid through and discarding the solids to ensure a smooth gazpacho.
5. Chill Gazpacho
Transfer the gazpacho into a large glass pitcher and chill in the refrigerator until very cold, at least 6 hours or overnight.
6. Adjust Seasoning and Serve
Before serving, taste the gazpacho and adjust the seasoning with more salt and sherry vinegar if needed. Serve in glasses or bowls, and add a few drops of extra-virgin olive oil on top.
Blend in soaked stale bread and a hint of cumin for a traditional texture and flavor.
Add sweet fruits like watermelon or peaches, adjusting for acidity and sweetness.
Incorporate diced fruits such as watermelon, strawberries, or peaches, and adjust acidity as needed.
Use tomatillos or green grapes, green bell pepper, avocado, and jalapeño for a verdant variety.
Roast tomatoes, peppers, or onions before blending for a smoky, caramelized flavor.
Select ripe, flavorful tomatoes, and fresh, crisp cucumbers, peppers, and onions for the backbone of your gazpacho.
Incorporate high-quality extra-virgin olive oil into the blend and as a garnish for a rich, fruity flavor.
Generously season your veggies in stages with salt, freshly ground black pepper, and a pinch of cayenne for a subtle kick.
Adjust the sweetness with honey or ripe melon, or balance excess sweetness with more sherry vinegar or lemon juice.
Add a final drizzle of high-quality vinegar or a squeeze of fresh citrus just before serving to brighten the flavors.
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