TABELIAAUTHENTIC RECIPE
GazpachoChilled Tomato and Vegetable Soup
A chilled soup that blends ripe tomatoes, summer vegetables, bread and olive oil into a smooth whole. Straining out the vegetable fibres balances the acidity with the rounded texture of the emulsified oil.
AUTHENTICITY SCORE
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Ingredients (4 servings)
- Tomatoes1000 g
- Cucumber150 g
- Green pepper80 g
- BreadSoft interior of white bread80 g
- Garlic5 g
- Olive oilFor emulsifying60 ml
- Sherry vinegar25 ml
- Water200 ml
- Salt7 g
Method
Cut the ripe vegetables and soak the bread
- 1 Remove the stalks from 1 kg of tomatoes and roughly chop them.
- 2 Peel 150 g of cucumber. Remove the stalk and seeds from 80 g of green pepper, then cut both vegetables into small pieces.
- 3 Peel 5 g of garlic and remove the germ.
- 4 Tear 80 g of bread into pieces and soak in 200 ml of water for 5 minutes.
Ready when
Continue when the bread is soaked through and no stalks or clusters of seeds remain in the vegetables.
Blend the vegetables and bread into a smooth emulsion
- 1 Blend the vegetables, garlic, bread and soaking water with 25 ml of sherry vinegar and 7 g of salt for 2–3 minutes.
- 2 With the vegetable purée in the blender, add 60 ml of olive oil in a thin stream and blend for another 1 minute.
- 3 Pass through a fine sieve to remove skins and coarse fibres.
Ready when
Continue when the liquid is smooth and pale orange-red, with no oil floating on top.
Finish the chilled first course
- 1 Transfer to a lidded container and chill in the refrigerator for 2 hours.
- 2 Stir from the bottom and divide evenly among 4 chilled bowls.
Ready when
It is ready when chilled throughout, with no large layer of oil on the surface.
About this dish
Chilled gazpacho is part of the summer table in Andalusia. Made with tomatoes, peppers, garlic, bread and olive oil, it is said to have ties to the meals of people working in the fields.
The region's vegetable gardens have produce associated with particular places, including peppers from Almería and tomatoes from Los Palacios. Gazpacho is one way to enjoy the vegetables from these fields in summer.
Andalusia's chilled dishes take different names and forms from place to place, including salmorejo in Córdoba and porra in Antequera. A bowl of soup offers a glimpse of the breadth of southern Spain's vegetable-based food culture.
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