Chilled Spanish Gazpacho Recipes

BEST GAZPACHO

Steps:

• Combine tomatoes, pepper, cucumber, onion and garlic in a blender or, if using a hand blender, in a deep bowl. (If necessary, work in batches.) Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.
• With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy.
• Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids. Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight.
• Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stir in a few tablespoons ice water. Serve in glasses, over ice if desired, or in a bowl. A few drops of olive oil on top are a nice touch.

SPANISH GAZPACHO

Steps:

• Combine tomatoes, cucumber, bell pepper, onion, vinegar, garlic, and salt in the bowl of a food processor; pulse until blended. Pour olive oil in slowly, with the processor running, until gazpacho is smooth. Add small amounts of cold water as needed to achieve desired consistency.
• Serve gazpacho chilled with chopped onion, bell pepper, and cucumber sprinkled over each serving.

AUTHENTIC GAZPACHO

Steps:

• 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 3 to 4 hours, or until completely chilled.
• Serve cold, topped with your desired garnishes.

CHILLED SPANISH GAZPACHO

Steps:

• Begin by placing the tomatoes in a bowl and pouring boiling water over them; after a minute or two the skins will loosen and slip off very easily. Halve the tomatoes, scoop out and discard the seeds and roughly chop the flesh. Click the video on this page to watch how to do this. Now place the tomatoes, cucumber, spring onions, crushed garlic and chopped pepper in a liquidiser, adding a seasoning of salt and pepper, the herbs, oil and wine vinegar. Then blend everything at top speed until the soup is absolutely smooth. (If your liquidiser is very small combine all the ingredients first, then blend in two or three batches.) Taste to check the seasoning and pour the soup into a bowl. Stir in a little cold water to thin it slightly - anything from 5-10 fl oz (150-275 ml) - then cover the bowl with foil and chill thoroughly. To make the garnish, simply combine all the ingredients together with a seasoning of salt and freshly milled black pepper, and hand them round at the table together with small croutons of bread fried till crisp in olive oil, well drained and cooled. Serve the soup with four ice cubes floating in it.