- Recipes
- Gazpacho
Gazpacho
Ingredients
Step by step process
Preparing the vegetables
- 1
Rinse the tomatoes, remove the stems and cut into large pieces. For a smoother result, you can blanch and peel them first, but it is not necessary.
TIP:Immerse vegetables in boiling salted water for 30-60 seconds, then immediately cool them in cold water and dry. Use in marinades or in pre-cooked doughs. Blanching preserves color, flavor, and crispness.
- 2
Peel the cucumber and cut into rough slices. Remove the seeds and white membranes from the pepper and cut into pieces.
- 3
Peel the shallot and garlic and roughly chop them.
Blending
- 4
Place all the chopped vegetables into a blender or a tall container for a stick blender. Add the olive oil and wine vinegar.
- 5
Blend until smooth and silky, approximately 2 minutes. If the gazpacho is too thick, add a little cold water and blend again.
- 6
Season with salt and pepper. The gazpacho should be well seasoned, as chilling will slightly mute the flavors.
Chilling and serving
- 7
Pour the finished gazpacho into a sealed container and refrigerate for at least 1 hour, ideally 2-3 hours, to allow the flavors to meld.
- 8
Before serving, stir again, ladle into bowls or glasses, drizzle with quality olive oil and garnish with fresh basil leaves.
More tips:
Gazpacho tastes best the day after preparation, when the flavors have fully developed. It keeps in the refrigerator for up to 3 days.
For an extra refreshing version, add a few ice cubes or half a green apple before blending.
Topic: Spanish Cuisine
