the classic recipe
Andalusian gazpacho
Gazpacho andaluz is summer made liquid — a cold bath of sun-ripened tomatoes, picual extra-virgin olive oil, Sherry vinegar and raw garden vegetables, blended to a velvety smoothness. Served ice-cold in a glass beside patatas bravas on a Seville terrace at two in the afternoon, or as the opening act of the menú del día with its croutons and tiny diced vegetables on the side. It refreshes, nourishes, hydrates. Peasant cooking raised to a national icon.
yields 4 servings·304 kcal per serving·cuisine Spanish
The traditional recipe
Instructions
Wash all vegetables. Roughly chop the tomatoes (≈1 kg), green pepper (80 g), cucumber (250 g, unpeeled), and onion (50 g); peel the garlic clove.
Soak the stale white bread crumb (50 g) in a little cold water for 2 minutes to soften, then squeeze out excess water.
Add to the blender in this order: green pepper and garlic first, then tomatoes, cucumber, onion, and the soaked bread. Starting with firmer vegetables helps the initial blend.
Pour in the Sherry vinegar (30 ml), extra-virgin olive oil (80 ml), salt (1 tsp), and ice-cold water (250 ml) to help emulsification.
Blend at maximum speed for 3 to 4 minutes until completely smooth — short bursts are not enough to properly emulsify the oil.
Pass the entire mixture through a fine-mesh strainer, pressing firmly with a large spoon to extract maximum liquid and discard skins and seeds.
Taste and adjust: correct salt, vinegar, and olive oil to preference. The acidity should be lively but not sharp; the oil should leave a light sheen on the surface.
Cover and refrigerate for at least 2 hours — ideally 4 hours or overnight. Cold is not optional; lukewarm gazpacho is a different soup entirely.
Serve very cold in a tall glass or deep bowl. Accompany with a small side of finely diced raw tomato, cucumber, and green pepper, plus golden croutons fried in olive oil.