“kind of” DISCLAIMER: everyone in Spain has her, or her mother’s, own recipe. Normally is the best in the word and nothing can make you change your mind, or at least, nobody yet has said the following words: “your Gazpacho recipe is better than mine”. So, of course, and therefore, this is the best recipe of Gazpacho in the world.
But first, some words about gazpacho. Gazpacho is probably the most common meal during the summer. This tomato cold soup, often misunderstood abroad our borders, became the main source of nutrition for the average Spaniard during the heat. I am pretty sure that some of them they just eat gazpacho July and August… it is fresh, light, delicious, healthy… I mean… a MUST.
Recipe:
You will need (for 32 fl oz, 4 servings):
- 2 lb of tomato (plumb kind works very good and is not expensive) the riper the better.
- 1/4 of an onion (a middle size one), better with a sweet one.
- 1/4 of a red pepper: not spicy! a red bell is perfect.
- 1/4 of a green pepper: same as above.
- A clove of garlic.
- Salt and pepper.
- 1 tbps of white vinager .
- Half cup of Tierra Callada Arbequina
Instructions:
Put everything into the kitchen blender except Tierra Callada Arbequina EVOO and puree for 30 seconds max power. Without stopping the blending up add, little by little, the Arbequina oil.
Put it in the fridge.
General Comments:
Picky people: you can peel and remove the seeds of the tomatoes
Bread: I do not put bread, I like it lighter.
Cucumber: I am not the kind guy who ads cucumber to the gazpacho but actually a lot crazy people do it.
Garnishes : keep it simple, you are allow to put some picatostes (fried bread) though.
Serving:
Always chilly (if it is not cold enough you can totally put some ice) and drink it from a glass (no need to spoons if you did not add any garnishes). You can put on top Tierra Callada Envero or Temprano, it will give it an interesting bitter hint, within the sweet flavors of tomato, onion, red pepper and Arbequina.
Epilogue:
From this very moment you can change the recipe under your consideration, and sustain that you have, without argue, the best gazpacho recipe in the world.
