Traditional Gazpacho Recipe
This traditional gazpacho recipe is great to enjoy a summer dinner. Use that tomatoes for good with this Spanish exquisite dish!
Equipment
- Blender
Ingredients
- 3 ripe tomatoes, diced in fourths
- ½ cucumber, seeded and diced
- 3 garlic cloves, without the germ
- ¼ of a white onion, diced
- ½ green pepper, seeded and diced
- ½ red pepper, seeded and diced
- 2 tbsps of olive oil
- Salt, to taste
- 1 tbsp of white wine vinegar
- 1 slice of white bread (or equivalent in baguette bread), no crusts
- ½ cup of water
To decorate
- 1 hard-boiled egg, chopped
- Croutons
Alternative toppings
- ½ green pepper, seeded and diced
- ¼ of white onion, diced
- 2 slices of Serrano ham, chopped
Instructions
- Chop your tomatoes into fourths and put them in the blender.
- Slice your onions into big pieces and add them to the mix. If your blender looks too crowded, you can start blending to make some room.
- Peel your cucumber, seed it with a spoon, and chop it into pieces.
- Cut your red and green peppers into large pieces, and seed them.
- Before adding the garlic, remove the germ. If you leave it, it will bring a bitter and spicy taste to the mix.
- To add consistency to the gazpacho, mix in a little bit of bread. You can use white loaf bread or a baguette type of bread. But for both, you need to remove the crust.
- Blend your veggies with olive oil, white wine vinegar, water, and a couple of pinches of salt.
- Blend thoroughly until the mix looks smooth without any large chunks but not completely liquid.
- Let it rest in the fridge for at least 20 minutes.
- You can decorate your gazpacho with Serrano ham, croutons, diced onions, peppers, or a hard-boiled egg. I like to add croutons, as they add crispy chunks to the mix. Additionally, they absorb some of the rich taste from the gazpacho.
- Serve and enjoy!
Video
Notes
