Gazpacho, another Spanish classic, is not just a mixture of tomatoes, bell pepper, chili, garlic and white onion. It absolutely needs Jerez vinegar and excellent olive oil. The olive oil will give that velvety, rich feeling in your mouth and the vinegar with the chili gives the gazpacho that typical, sharp freshness.
You will need the very best of vegetables: ripe, tasty and with a firm structure.
The bell pepper should, according to some recipes, be a green Cubanelle pepper. Hard to find for us, so we’re happy to use a green bell pepper.
Prepare the Gazpacho 8 hours in advance and serve in cold bowls.
What you need
- 4 large, meaty, tasty red Tomatoes
- ½ white (Spanish) Onion
- 1 Green Bell Pepper
- 2 Fresh Garlic Gloves
- ½ Red Chili
- 1 small Cucumber (optional in our view)
- 3 tablespoons Olive Oil
- 2 tablespoons Jerez Vinegar
- Pinch of Salt
What You Do
Cut the tomatoes in 4 and remove the seeds. Transfer to a sieve and use the back of a spoon to squeeze out the liquid. Discard the seeds. Chop the tomato chunks, onion, bell pepper, gloves and chili. Use a blender to mix tomato chunks, tomato juice, onion, bell pepper, gloves and chili until you have a fairly smooth soup. Add olive oil and Jerez vinegar and pulse. Taste, add pinch of salt and more olive oil or vinegar if needed. Transfer to refrigerator to let cool. You could decorate with green bell pepper or chopped tomato (provided it’s peeled and seeded).
Most recipes mention passing the mixture through a sieve. This way you will get a smoother, but also thinner soup. That’s probably why these recipes suggest adding white bread to the mixture.