From Albert Bevia:
TIPS & TRICKS to make this Recipe: To make the authentic gazpacho, you
want to use roma tomatoes. But you can use any tomatoes you can find. Just make sure they are as ripe as possible. I also used sherry vinegar here, but you can substitute for red wine vinegar. Make sure to let your gazpacho sit in the fridge for at least 2 hours. You want to serve it as cold as possible.
In the authentic gazpacho, onions are not added into the soup. However,
you can garnish with some diced onions as I did, and as many places do
in Andalucia. This adds a beautiful crunch to the soup.
To see Albert making this recipe go to: https://www.spainonafork.com/authentic-spanish-gazpacho-recipe/
Authentic Spanish Gazpacho Recipe
Ingredients
- 10 roma tomatoes (1 kg / 2 lbs)
- 1 small green bell pepper
- 1 small cucumber
- 1 large clove of garlic
- 1 tsp sherry vinegar 5 ml
- 1/4 cup extra virgin olive oil 60 ml
- 3/4 cup cold water 180 ml
- pinch sea salt
EXTRAS
- finely diced green bell peppers
- finely diced onions
- extra virgin olive oil
Instructions
- Begin by washing & patting dry the tomatoes, bell pepper and cucumber
- Cut each tomato into 8 evenly sized pieces and add into a blender
- Cut the green bell pepper into large chunks and add to the blender with the tomatoes
- Peel the cucumber, cut it into 1-inch thick pieces and add to the blender with the rest of the ingredients
- Also add in 1 large clove of garlic that´s been cut into 4 pieces
- Using a large wooden spoon, push down on all the ingredients and compact them together, this will make it easier on the blender to bring all the ingredients together
- Add in a generous teaspoon of sherry vinegar, a 1/4 cup of extra virgin olive oil, a generous 3/4 cup of extra cold water and a generous pinch of fine sea salt
- Run the blender on a low speed for about 5 minutes
- Transfer the gazpacho into a glass pitcher, cover with saran wrap and add to the fridge for at least 2 hours
- To serve the gazpacho, make sure you mix it in the pitcher before you serve it, pour into bowls and garnish with diced green bell peppers, diced onions and a drizzle of extra virgin olive oil, enjoy!