The classic Andalusian recipe is extremely simple and requires minimal heat treatment (virtually none at all). All vegetables are used fresh, preserving maximum vitamins. The base consists of ripe tomato pulp, blended with garlic, celery, salt and olive oil to a thick puree. Then finely diced cucumber (peeled for tenderness, though the flesh with seeds can be left), bell pepper and green onion are added to this base. A special pride of the dish is a slice of stale wheat bread soaked directly in the soup bowl, making it more filling. Finally, it's dressed with balsamic vinegar, a drop of Tabasco sauce for heat, and generously drizzled with olive oil. True gazpacho is not a soup but a drink-salad, traditionally eaten with a spoon while biting into the bread.
INGREDIENTS
- 1 kg. ripe tomatoes;
- 1 pc. fresh cucumber;
- 1 pc. red bell pepper;
- 1 small bunch of green onion (with white part);
- 1 clove of garlic;
- 1 stalk of celery (stalk celery);
- 50 g. stale wheat bread;
- 50 ml. olive oil extra virgin (+ for serving);
- 1 tbsp. vinegar (preferably balsamic);
- a few drops of Sriracha sauce (or Tabasco);
- salt;
- freshly ground black pepper.
PREPARATION
- Prepare the tomatoes. Score them crosswise on the stem side, plunge into boiling water for 30 seconds, then transfer to ice water. The skin will come off easily. Remove the tough core from the peeled tomatoes and cut into large chunks, preserving all the juice.
- Wash the celery stalk and cut into large pieces. Peel the garlic. Separate the white part of the green onion (2-3 stalks) from the green tops and coarsely chop — it will go into the blender.
- Place the prepared tomatoes, celery, garlic and the white part of the green onion into the blender bowl. Add the olive oil, vinegar and a few drops of Sriracha sauce (or Tabasco) to taste. Add salt and freshly ground black pepper.
- Blend all ingredients on high speed for 2-3 minutes until completely smooth and silky. If the soup is too thick, you can add 50-100 ml of ice water and blend again.
- Strain the resulting mixture through a fine sieve to remove remaining seeds and bits of skin. This is an essential step for authentic Andalusian gazpacho, which makes the texture perfect.
- Pour the soup base into a pitcher or container and refrigerate for at least 2 hours. Gazpacho must be served ice-cold — this brings out its flavor most vividly.
- While the base is chilling, prepare the garnish for serving. Peel the cucumber and dice it very finely (3-4 mm cubes). Remove the seeds from the bell pepper and dice it to the same size. Finely chop the green onion tops and celery.
- Take the stale wheat bread (do not remove the crusts). Using a culinary torch (or a stovetop burner), quickly char the bread on all sides until it develops a light caramelized crust and a "smoky" aroma. This will give the gazpacho a subtle smoky note. Slice the charred bread into pieces.
- Pour the chilled gazpacho into deep bowls or small cups. Place 1-2 slices of charred bread in the center of each bowl, lightly submerging it in the soup so it absorbs the juice.
- Top with a handful of diced cucumber, celery and bell pepper cubes. Sprinkle with chopped green onion.
- Final touch — drizzle each soup with a stream of olive oil, sprinkle with freshly ground black pepper. Serve immediately while the soup remains cold and the bread retains its crispy crust.