🛒 Ingredients
- 1 kg ripe tomatoes
- 1 cucumber
- 1 green bell pepper
- 2 garlic cloves
- 100ml extra virgin olive oil
- 3 tbsp sherry vinegar
- Salt
- 200ml cold water
👨🍳 Step-by-step instructions
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Blanch tomatoes for 30 seconds to remove skins
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Chop all vegetables into pieces
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Blend in a blender for 3 minutes
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Gradually add olive oil in a thin stream while blending
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Strain through a fine sieve
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Adjust salt and vinegar to taste
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Chill for at least 2 hours
💡 Chef's tip
Extra virgin olive oil is essential. It won't be the same with sunflower oil.
📝 Our take
Gazpacho works or it doesn't, depending entirely on tomato quality. With mediocre tomatoes you get a bland pink soup; with ripe summer tomatoes, you get the real thing. Extra virgin olive oil is the other deciding factor—generous, good quality, and noticeable. This version skips bread, making it lighter and letting the tomato take centre stage.
🍷 Wine & food pairing
On its own, ice cold in a glass. Or with a very dry Jerez fino: the fino's saltiness and the gazpacho's acidity complement each other perfectly.
Suggested wine: Fino de Jerez
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