Traditional Gazpacho Recipes

GAZPACHO

Steps:

• Put the onion, garlic, pepper, tomatoes and bread in a food processor and blend until finely chopped, but not too smooth. Tip into a large bowl with the passata, stock, oil, vinegar, Tabasco or harissa, sugar and seasoning. Mix well, cover the bowl with cling film or foil and put in the fridge for at least 2 hrs or overnight.
• To serve, pour into small bowls or glasses, drizzle over a little olive oil and sprinkle with a few torn basil leaves.

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 RECIPE

Steps:

• Wash and dry all of the vegetables very well-if you prefer to peel the tomatoes you can, although I usually leave the skin on.
• Cut the tomatoes into 4 slices (leaving the core behind) and put into your blender.
• Halve, core, and de-seed the pepper. Cut it into a few slices and add to the blender.
• Peel the garlic and slice it in half. Remove the core (which often results in bitterness when not cooked).
• Cut the onion into a few slices and add it to the blender too.
• Peel the cucumber and cut it in half. Add half to the blender and save the other half for a topping.
• Blend the vegetables at a high speed until it is completely pureed.
• Add the salt and vinegar and, while blending on a slow speed, slowly add the olive oil.
• Taste and adjust salt and vinegar. If the texture is too thick for your liking add some cold water.
• Refrigerate and serve VERY cold! Add as many (or as few) toppings as you like.

CLASSIC GAZPACHO

Steps:

• In a food processor or blender puree tomatoes, onions, garlic, cucumber, red pepper, bread, olive oil and vinegar until very smooth, 2 minutes or more. Refrigerate several hours.
• Before serving, season with salt and pepper and strain through a sieve if desired. Thin with ice water if needed. Divide among 6 soup bowls and offer choice of garnishes.

GAZPACHO

Steps:

• Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!
• After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.

TRADITIONAL GAZPACHO

Steps:

• Make the gazpacho: Cover bread with cold water, and let soak for 15 minutes. Meanwhile, cover garlic with water in a small saucepan, and bring to a boil. Cook for 3 minutes; drain.
• Transfer garlic to a blender. Squeeze excess liquid from bread, and transfer bread to blender. Add 2 teaspoons salt, the tomatoes, cucumber, bell pepper, and vinegars. Puree until smooth. With machine running, pour in oil in a slow, steady stream, blending until emulsified. Blend in cold water. Season with salt and pepper. Refrigerate gazpacho until chilled, at least 3 hours (or up to 1 day).
• Make the croutons: Heat oil in a medium skillet over medium heat until hot but not smoking. Add bread, and fry, tossing constantly, until pale gold and crisp, 6 to 8 minutes. Using a slotted spoon, transfer bread to a paper-towel-lined plate. Season with salt and pepper.
• Divide chilled gazpacho among 6 bowls. Drizzle with oil, and top with croutons just before serving.

SO-EASY GAZPACHO

Steps:

• In a large bowl, combine all ingredients. Cover and refrigerate until chilled, at least 4 hours.

TRADITIONAL SPANISH GAZPACHO

Steps:

• In a bowl, soak the bread in 1/2 - 1 cup of water for 10 min. Squeeze out, by hand, as much water as possible from the bread. In a food processor, puree all the chopped vegetables; add the cumin, garlic, the soaked bread (water squeezed out), sherry vinegar and Olive oil and 2 Tbsp cold water. Puree in the food processor until the mixture is entirely pureed and smooth. Add more cold water if needed to get the right consistency; it should be slightly thick but should pour easily. Add salt to taste (start with 1-2 tsp). Refrigerate at least 2 hours and re-taste for salt. Serve chilled with garnish of chopped tomato, cucumber, red pepper; top with croutons or serve with crostini.

TRADITIONAL GAZPACHO

Steps:

• Combine the tomatoes, cucumber, bread, oil, vinegar, and garlic with 1 cup water in a blender; process until smooth. If the gazpacho seems too thick, thin with additional water.
• Taste and add salt and black pepper as necessary. Serve immediately (or refrigerate and serve within a couple of hours. Drizzle with additional olive oil.