July 26, 2013 by annmquintero
The first time I went to Spain, I remember I went to a restaurant and saw gazpacho on the menu. Sure, I’d had gazpacho in the States, but it had always struck me as glorified salsa and I was unimpressed. But c’mon! I was in Spain! I had to try it! What came out was something completely unlike the gazpacho I’d had in the past. It was thick and smooth, a light orangey color. The taste was subtle and fresh and satisfying. I was hooked!
I started researching recipes for true Spanish style gazpacho and was surprised to discover that one of the things that gave the soup its special something was bread soaked in water or milk. Now, although bread does add a certain je ne sais quoi, I’ve found that with the right proportions of everything else, you’ll still have a lovely and authentic-tasting chilled soup on your hands!
Cucumber, 1 large, peeled and chunked
Green bell pepper, 1, de-seeded, and chunked
Spanish onion, 1/4, peeled and chunked
Tomatoes, canned or boxed, approx. 14oz.
Garlic, 1-2 cloves
Olive oil, ¼ cup
Red wine vinegar, to taste
Salt and pepper
(Garnish of diced cucumber, onion, bell pepper, and/or chorizo)
NO DANG OVEN!
Put the cucumber, bell pepper, onion, tomatoes and garlic in the blender and purée. Slowly drizzle in olive oil while the blender is going. Season with red wine vinegar, salt, and pepper until you you’re satisfied with the flavor.
One note about the olive oil. Remember our talk about oils and fats in the intro post? This is the time to break out that really nice extra virgin olive oil. With a subtle, uncooked preparation like this, a nice oil can really shine. And for heaven’s sake, make sure it hasn’t gone off!
Chill until ready to eat. Garnish with diced veggies and perhaps a little crisped Spanish chorizo for texture.
Welcome to your new favorite summer dish!
(If this is your first time reading EATS, I encourage you to check out the Introductions post for my philosophy and list of must-have kitchen items.)