More of a drink than a soup, served in frosted glasses or chilled tumblers, gazpacho is perfect when it is too hot to eat but you need cold, salt and lunch all at the same time. Gazpacho is everywhere in Seville (Spain), where this recipe comes from, but it’s not the watered-down salsa or grainy vegetable purée often served in the United States. This version has no bread and is a creamy orange-pink rather than a lipstick red. That is because a large quantity of olive oil is required for making delicious gazpacho, rather than take-it-or-leave it gazpacho. The emulsion of red tomato juice, palest green cucumber juice and golden olive oil produces the right color and a smooth, almost fluffy texture.
Transport yourself to Southern Spain with a traditional Gazpacho, paired with a crisp Albarino!
How to make an authentic Gazpacho?
Follow our favorite recipe for how to make authentic, fresh, delicious Spanish gazpacho to 2 for 4 persons.
Total Time: 15 mins
Prep Time: 15 mins
Cook Time: 0 mins
- 2 pounds ripe roma tomatoes, halved and cored*
- 1 small (1/2 lb) cucumber, peeled and seeded
- 1 medium green bell pepper, cored
- 1/2 small red onion, peeled
- 2 small garlic cloves (or 1 large clove), peeled
- 3 tablespoons olive oil
- 2 tablespoons sherry vinegar
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly-cracked black pepper
- 1/2 teaspoon ground cumin
- 1 thick slice of white bread, soaked**, crusts removed
- optional garnishes: homemade croutons, chopped fresh herbs, a drizzle of olive oil, or any leftover chopped gazpacho ingredients
- Combine all ingredients together in a blender or food processor. Puree for 1 minute, or until the soup reaches your desired consistency. Taste and season with extra salt, pepper and/or cumin if needed.
- Refrigerate in a sealed container for 4 hours, or until completely chilled.
- Serve cold, topped with your desired garnishes.
*To core your tomatoes, simply scoop out and discard the seeds and any tough white core.
**To soak your bread (which will make for better blending), we recommend running it under the sink for a second to soak it with water. Then just ring it out completely, and add the bread to the blender or food processor.
About Albariño grape
Albariño wine (“alba-reen-yo”) is a high-quality, light-bodied white that grows mostly in Spain and Portugal. It’s loved for its high acidity, refreshing citrus flavors, dry taste, and subtle saltiness.
Sayra Albariño by Raimat, the Ultimate Albariño Benchmark
A light and fresh wine with saline lime and green apples on the nose and hints of peach. There is crisp apple, lime freshness and bite on the attractive palate, bright acidity and good length. 90 points / Gold Medal – Sommelier Challenge 2018
Where to find these wines?
→ Saira Albariño by Raimat 2018 : https://bit.ly/2RjvQs1
Recipe content retrieved from: https://www.gimmesomeoven.com/authentic-gazpacho-recipe/.