🛒 Ingredients
- 1kg ripe pear tomatoes
- 1 Italian green pepper
- 1/2 cucumber (optional)
- 1 garlic clove
- 100ml extra virgin olive oil
- 3 tablespoons sherry vinegar
- salt
- cold water if needed
👨🍳 Step-by-step instructions
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Blend all ingredients together in a powerful blender until smooth.
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Strain through a fine-mesh sieve to remove skins and seeds.
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Season with salt and vinegar. Add cold water if too thick.
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Chill for at least 2 hours before serving.
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Serve garnished with diced tomato, pepper, and cucumber, plus a drizzle of olive oil.
💡 Chef's tip
Use only very ripe summer tomatoes. If they're not good, the gazpacho won't be. Sherry vinegar is irreplaceable — never substitute it.
📝 Our take
Gazpacho is only refreshing when the tomatoes are genuinely good. With ripe August tomatoes grown in the sun, it reaches a different category entirely. Sherry vinegar has no substitute here — apple cider is too mild and balsamic completely alters the character. Blending in two stages and straining properly is what separates a bar gazpacho from a proper homemade one.
🍷 Wine & food pairing
Served alone, ice cold as a shot glass tapa, or with a rebujito (Manzanilla sherry mixed with lemon soda) in summer. At the table, a chilled fino sherry.
Suggested wine: Manzanilla from Sanlúcar (well chilled)
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