🛒 Ingredients
- 1 kg ripe tomatoes
- 1 cucumber
- 1 green pepper
- 2 garlic cloves
- 100 ml extra virgin olive oil
- 3 tbsp sherry vinegar
- Salt
- 200 ml cold water
👨🍳 Step-by-step instructions
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Blanch tomatoes for 30 seconds to peel them
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Chop all the vegetables
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Blend in a countertop blender for 3 minutes
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Add oil in a thin stream while blending
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Strain through a fine sieve
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Adjust salt and vinegar
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Chill for at least 2 hours
💡 Chef's tip
Extra virgin olive oil is essential. Sunflower oil is not the same.
📝 Our take
Gazpacho works—or doesn’t—depending on the quality of the tomatoes. With mediocre tomatoes you get a pink soup lacking character; with ripe summer tomatoes you get real gazpacho. Oil is the other decisive factor: extra‑virgin, generous, and noticeable. This version contains no bread, making it lighter and allowing the tomato to be the absolute star.
🍷 Wine & food pairing
Serve alone, very cold in a glass. Or with a very dry fino sherry: the salinity of the fino and the acidity of the gazpacho complement each other.
Suggested wine: Fino sherry
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