Authentic Gazpacho Recipe

Method12 steps

1. 1

   Step 1: Wash the tomatoes, pepper, cucumber (1), onion and garlic (1 medium clove) thoroughly under clean running water, then dry them.

   Uses 6–7 ripe medium tomatoes · 1 green Cubanelle pepper · 1 cucumber, half for blending and half for topping · ½ small white onion · 1 medium clove garlic · Clean running water, for washing the vegetables and optional apple

2. 2

   Step 2: Peel the tomatoes if you prefer, then chop them coarsely into pieces your blender can handle.

   Uses Washed tomatoes

3. 3

   Step 3: Halve the pepper lengthways, remove the seeds and membranes, and cut it into smaller pieces.

   Uses Washed green Cubanelle pepper

4. 4

   Step 4: Peel the garlic clove, halve it lengthways and remove its central core if present.

   Uses Washed garlic clove

5. 5

   Step 5: Peel the half onion and cut it into smaller pieces.

   Uses Washed half small white onion

6. 6

   Step 6: Peel the cucumber and halve it. Set one half aside for blending and refrigerate the other half for topping.

   Uses Washed cucumber

7. 7

   Step 7: Put the chopped tomatoes into a powerful blender first, then add the pepper pieces, prepared garlic, onion and one cucumber half. Blend on low until roughly chopped, then on high until puréed.

   Uses Chopped tomatoes · Prepared pepper pieces · Prepared garlic clove · Prepared half-onion pieces · One peeled cucumber half for blending

8. 8

   Step 8: Add the initial pinch of salt (1 pinch) and splash of sherry vinegar. With the blender running slowly, gradually pour in the ¼ cup olive oil until it is emulsified into the purée.

   Uses Blended vegetable purée · 1 pinch salt, for blending · 1 splash sherry vinegar · ¼ cup extra-virgin olive oil, for blending

9. 9

   Step 9: Taste and adjust with a little extra salt or sherry vinegar only if needed. For a thicker soup, blend in a little stale bread; for a thinner soup instead, blend in a little ice-cold water. Stop when the texture suits you.

   Uses Emulsified gazpacho · Extra salt, to taste for adjustment and garnish · Extra sherry vinegar, only if needed after tasting · Stale plain bread, only if needed to thicken the soup · Ice-cold water, only if needed to thin the soup

10. 10

    Step 10: Pass the gazpacho through a fine chinois or sieve, leaving skins and coarse pieces behind. Cover the strained soup and refrigerate at 4°C or colder for at least 30 minutes, until well chilled.

    Chill the strained gazpacho · 30 minUses Seasoned gazpacho before straining

11. 11

    Step 11: Serve the chilled gazpacho in four small bowls or glasses. Dice the reserved cucumber half for topping. If using green apple, wash and dice it just before serving. Add the toppings you want, with a little extra olive oil and salt if desired.

    Uses Strained chilled gazpacho · Reserved peeled cucumber half for topping · Green apple, diced, to top the soup, optional · Clean running water, for washing the vegetables and optional apple · Extra-virgin olive oil, for drizzling, optional · Extra salt, to taste for adjustment and garnish

12. 12

    Step 12: Keep leftover gazpacho in a sealed container at 4°C or colder and use within 4 days. Alternatively, freeze it in an airtight container or freezer bag for up to 6 months. Thaw overnight in the refrigerator and stir or blend again before serving cold; freezing may change its texture.

    Uses Chilled gazpacho kept for later