Gazpacho is a flavorful, chilled soup made primarily from ripe tomatoes that is perfect to enjoy on warm summer days. Though the recipe is simple, creating really good gazpacho requires getting a few details right.
First, perfectly ripe, in-season tomatoes are a must. Then, take care to not add too much garlic, as it will easily overwhelm the flavors of the finished gazpacho. Good sherry vinegar is also important, which is added to balance the acidity. Finally, a great gazpacho contains a lot more olive oil than most people outside of Spain are used to. Once you’ve got the other ingredients blended, you’re going to add enough olive oil to increase the total volume of the soup by ¼ or more.
Many items are traditionally used to garnish gazpacho, including but not limited to: chopped tomato, cucumber and pepper; toasted croutons; fresh herbs; chopped hard cooked egg; anchovy, ham or tuna.
- 1 part green bell pepper, seeds removed and cut into pieces
- 2 parts cucumber, peeled and cut into pieces
- 8 parts ripe heirloom tomatoes, cut into pieces
- a very small amount of fresh garlic
- sherry vinegar to taste
- Extra virgin olive oil, preferably Spanish
- Salt to taste
- Add all ingredients except the olive oil to a blender and puree until smooth.
- Add enough olive oil to increase the total volume of the soup by about 1/4, and blend.
- Taste and season with salt and Sherry vinegar until the flavor is bright, rich, and balanced.
- Strain trough a fine mesh strainer.
- Refrigerate for one or two hours.
If you make gazpacho ahead of time and keep it in the refrigerator, it will separate. Just shake it up before serving.