July 8, 2009 - Posted by Erin in Food and wine

Gazpacho in Spain is quite different than the gazpacho we know in the US. In the US it often seems to take on any form of cold tomato-y soup, usually chunky. Where as in Spain, it’s usually not thick at all, so much so that it is often consumed out of a glass, and even over ice. Gazpacho originates from Andalucia, the southernmost region of Spain, where it gets tremendously hot during the summer – so it’s understandable that a cold bowl (or glass rather) of gazpacho would be quite soothing. During the summer months in Spain, you can find gazpacho at nearly every restaurant (even McDonalds!). Often times you’ll find a dish called salmorejo as well, which is similar to gazpacho, but thicker and served with slightly different condiments.

This recipe comes from Jacobo’s mother and has been passed down for at least three generations.  His mom  has a constant supply of the gazpacho in the fridge all summer long. Jacobo will often make it as well (especially when I ask him nicely). Some gazpachos come with cucumber and red bell peppers already blended into the soup itself, but this one leaves those items out. What is very typical, however, is for gazpacho to be served with a “guarnicion” – basically condiments that include: small bits of diced bread, cucumber, onion, and red and green bell pepper. Then you can just sprinkle these items on top.

Recipe for one blender full of gazpacho:

    Bread (1/3 of a normal baguette of bread, use more if you want a thicker gazpacho)
    Diced tomato with skin (until it fills no more than 2/3 of the blender)
    2 tablespoons olive oil per blender
    1 teaspoon salt
    1/2 teaspoon black pepper
    3 cloves
    3-4 thin slices of a garlic clove
    1/4 teaspoon or less of cumin
    1/4 teaspoon or less of paprika
    2 tablespoons white wine vinegar
    After you added all ingredients, fill blender with water until water covers 2/3 of the content

Directions: Blend all ingredients above, then poor into strainer (one that is almost screen-like – not a pasta strainer), and mash the liquid through such that only the liquid passes through, while the seeds and other sediment stay inside the strainer. The liquid is your gazpacho, so put it in the fridge, let it chill, and then serve (preferably with some yummy bread for dipping!)! It can stay in the fridge for about a week and still be good.


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