Gazpacho is a really refreshing way to start any meal during the long days of the summer, so it is not a wonder it has become one a must have of all restaurant menus and households in Spain this time of year.
It is also a quick and easy meal to make, all you need is a blender or food processor, some bread and fresh vegetables and are set to go.
Gazpacho has many versions and you can take out some ingredients or adjust the quantity of garlic, according to your taste, the main ingredients are, bread, tomatoes, cucumbers, garlic, olive oil and sherry vinegar.
Here is a classic gazpacho recipe.
- 1 slice country-style bread, about 1″ thick, crusts removed
- 1 small cucumbers, peeled, seeded, and chopped
- 2 lb. very ripe tomatoes, seeded and coarsely chopped
- 1 clove garlic, peeled and chopped
- 2 tbsp. sherry vinegar
- 1⁄2 cup extra-virgin olive oil
Soak bread for 1⁄2 hour in a small bowl in water to cover. Squeeze out moisture with your hands.
Purée bread, cucumbers, tomatoes, garlic, vinegar, olive oil, and 1 cup water in a food processor until very smooth.
Push purée through a coarse sieve with the back of a wooden spoon. Gazpacho should be fairly thin. Season to taste with salt.
Chill gazpacho in refrigerator for at least 2 hours. Adjust seasoning.
- 1⁄2 green pepper, seeded and finely diced
- 1⁄2 cucumber, peeled, seeded, and finely diced
- 1 cup 1⁄2” croutons
- 1⁄2 small white onion, peeled and finely diced
- 1 small tomato, seeded and finely diced
But if you are in the mood for something different, here is a gazpacho version by renowned Spanish chef Martin Berasategui.
Gazpacho with Cherries
- 1 kg. very ripe tomatoes, seeded and coarsely chopped
- 25 g diced onion
- 10 g diced gree pepper
- 150 g country-style bread, about 1″ thick, crusts removed
- ½ clove garlic
- 100 g extra-virgin olive oil
- 10 g sherry vinegar
- 200 g pitted fresh cherries
- 100 g whole cherries
- 200 g diced melon
- Leaves of basil.
Place all the ingredients but the cherries in a bowl, cover it with plastic and leave to macerate in the fridge for 8 hours.
After it has been there for 8 hours puree it all in a blender or food processor. Add the cherries and puree again.
Push purée through a coarse sieve with the back of a wooden spoon.
Serve cold in individual bowls and garnish with the whole cherries, the melon and some basil leaves.
If you are looking for a wine to pair with your gazpacho you could try a modern unoaked white Rioja, Rueda or a fino sherry.