Gazpacho Recipe

There is no universal gazpacho recipe. To claim that this is the original and most traditional recipe would be misleading, because in each house it is made a different way. Many have stopped adding bread, some choose to include red pepper and onion, others put more pepper or cucumber in depending on their taste, and there are those who prefer to use balsamic vinegar rather than sherry. However you decide to make it, gazpacho is a very nutritious, delicious, and easy dish to make. Perfect for when it is hot. Let’s get started!

Ingredients:

  • 1 kg of tomatoes
  • 1 Italian green pepper
  • 1 small clove of garlic
  • 1 cucumber (about 4 fingers wide)
  • 250 ml of extra virgin olive oil
  • 50 ml sherry vinegar
  • 2 slices of hard bread
  • Salt

How to Make the Gazpacho Recipe:

  1. The first thing you have to do is wash the tomatoes, cucumber and pepper well. Make sure to remove the stem and seeds of the pepper.
  2. In a large pot, add the bread, tomato, pepper and cucumber, chopped, and the peeled garlic clove. Beat it. (We have chosen a large pot instead of a glass blender because otherwise all the ingredients won’t fit.)
  3. When you see that there are no pieces left, we add the oil, vinegar and salt. A good option is to add the vinegar little by little until the taste is to your liking.
  4. Pass everything through a sieve so there won’t be any lumps or pieces left.
  5. If, after straining it, you find that the consistency of the gazpacho is too thick, you can add cold water until you get the consistency you like. Don’t water it too much, otherwise it will lose its taste.
  6. Once served, you can add some croutons or hard-boiled eggs.

About the author

Other news of interest
Paella mixta is the best known variant of the traditional paella or Valencian paella. This Más información
Cantabria stands out for its rich cuisine in which its two landscapes, the sea and Más información
Hake with clams in sauce is a very traditional recipe from the north of Spain Más información
Atascaburras, also known as ajoarriero or ajo mortero, is a very traditional and humble dish, Más información
Spanish cazón en adobo (marinated dogfish) or bienmesabe is one of the traditional dishes of Más información