Andalusian Gazpacho Recipe
Autor: Damián Serrano Personas: 4 Tiempo: Dificultad: Fácil
Ingredientes
- 1 kg of vine-ripened tomatoes (6-8 tomatoes), well washed and cut into quarters
- 1 green Italian pepper (50-60 g), washed and cut into chunks
- 1/2 cucumber (100-125 g), peeled and cut into chunks
- 1 large garlic clove (more or less, to taste), peeled, cut in half, and without the germ
- 50 ml extra virgin olive oil (3-4 tablespoons)
- 20 ml sherry vinegar (1-2 tablespoons, more or less, to taste)
- Salt, to taste
- Cold water (optional)
- For accompaniment (optional): 1/2 cucumber, 1/2 Italian green pepper, 1/2 onion, day-old bread, everything cut into small pieces
Elaboración
- In a blender, place the tomatoes, garlic, pepper, and cucumber. The order does not matter.
- Blend until there are no chunks.
- Add a little cold water if desired. I never usually do.
- Season with oil, vinegar and salt.
- Blend for a few seconds to mix well.
- Test and rectify seasoning, to taste. There will be certainly the need of adding a little more if you added water.
- Pass the gazpacho through a sieve or food mill, to remove any seeds and skin debris.
- Let it cool in the fridge overnight in a covered container. I use a glass bottle with a wide lid.
- Mix well again before serving.
- Optionally, serve with chopped pepper, cucumber, onion (only a few), stale bread and a few more drops of olive oil.
Sugerencias, trucos y consejos
- Tomatoes, olive oil and vinegar have to be of very good quality, if not the gazpacho will not be so good .
- You can soften the taste of the onion by previously macerating it chopped with a splash of white vinegar. After 5-10 min, rinse it in cold water and finally dry well before serving.
- You could eat the gazpacho as it is cool, but the hours in the fridge really give it more flavor.
- Add a piece of onion weakens the flavor of the gazpacho. I find the gazpacho better without.