Spanish Gazpacho

I love Gazpacho when it’s really hot summer days! Right now we have +35 degrees in Portugal so a gazpacho really cools down. We lived in Spain for some year’s years in the 80’s and there I had a friend from Andalusia who taught me to make authentic gazpacho, so I’ve learned from the best 🙂 My family always claims that there is no gazpacho world wide as good as mine, so here I share now with you one big family favorite!!

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Spanish Gazpacho. 4 Pers.

  • 1 kg well matured tomatoes.
  • 1 large cucumber.
  • 1 large bell pepper.
  • 1 onion.
  • 2 garlic cloves.
  • ½ cup olive oil.
  • 1/4 cup apple cider vinegar.
  • 2 slices of gluten-free white bread.
  • 1-2 tsp Celtic Sea Salt.
  • White pepper.
  • 1/2 cup ice cold water.
  • ice cubes.

Start with the tomatoes, boil the water and cut a cross in the tomatoes. When the water boils add the tomatoes. I usually add 4 at a time so that the water does not stop boiling. After a short while you will see how the skin releases. Remove them with a slotted spoon and place them in a bowl of is cold water to stop the cooking process. Once the tomatoes have cooled down, remove the skin. Cut them into 4:th wedges and remove the hard part in the middle and the seeds. Peel of the skin from the cucumber and cut into smaller pieces. Cut the onion and the pepper. Take the two pieces of bread and put them in cold water to soak in.

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In a food processor, I use a Magimix that is strong and good. Likes to have good products in the kitchen it’s so much easier to cook then. I put half of the tomatoes, peppers, cucumber, onion and garlic, and run at maximum speed for a few minutes. Then I put half the olive oil and vinegar, half of the soaked bread and flavor with salt and white pepper. Pulse it once more. Then I pour it into a large serving bowl. Continuing with the remainder in the same way, then pour into the serving dish and taste with salt and white pepper.

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Do you think now that it is too thick, add a little more ice cold water. I usually add ice cubes and put it in the fridge cold and then just before serving I stir it around and see if it needs more water. We prefer the thicker texture.

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Then you cut into small pieces cucumber, tomato, bell pepper, and onion. Toast a few slices of gluten-free bread and cut to small croutons. This is served in small bowls. Then people can add what they like into there soup.

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