There’s no universal gazpacho recipe. To claim that this is the original and most traditional recipe would be misleading, because in each house it’s made a different way. Many have stopped adding bread, some choose to include red pepper and onion, others put more pepper or cucumber in depending on their taste, and there are those who prefer to use balsamic vinegar rather than sherry. However you decide to make it, gazpacho is a very nutritious, delicious, and easy dish to make. Let’s get started!
Ingredients for 6 People
1 kg of tomatoes
1 Italian green pepper
1 small clove of garlic
1 cucumber (about 4 fingers wide)
250 ml of extra virgin olive oil
50 ml sherry vinegar
2 slices of hard bread
How to Prepare the Gazpacho:
The first thing we’ll do is wash the tomatoes, cucumber and pepper well. Make sure to remove the stem and seeds of the pepper.
In a large pot, add the bread, tomato, pepper and cucumber, chopped, and the peeled garlic clove… Beat/mash it. (We have chosen a large pot instead of a glass blender because otherwise all the ingredients won’t fit.)
When we see that there are no pieces left, we add the oil, vinegar and salt. A good option is to add the vinegar little by little until the taste is to your liking.
We’ll run it all through a hand blender so there won’t be any lumps or pieces left.
If when you finish the gazpacho you see that it has a very thick consistency, you can add cold water until it has the consistency you like. Don’t add too much, otherwise it will take away from the flavour.
When it is ready to be served, you can add some croutons or hard-boiled egg.
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