Gazpacho

Makes 8 servings

This is a very simple, straightforward, no-frills gazpacho recipe. It is tangy and fresh, with a full-bodied texture thanks to a generous pour of olive oil. Experiment with proportions to find your perfect balance.

Ingredients

  • 4 lb tomatoes, cored and chopped
  • 2 cups chopped green pepper
  • 2 cups peeled, chopped cucumber
  • 3 garlic cloves, crushed
  • 1/2 cup red wine vinegar
  • 1 cup olive oil
  • Salt, to taste
  • Ground black pepper, to taste

Garnish

  • 1/2 cup small-dice tomato
  • 1/2 cup small-dice green pepper
  • 1/2 cup small-dice cucumber

Directions

  1. Combine the tomatoes, peppers, cucumbers, garlic, vinegar, oil, salt, and pepper in a nonreactive container. Cover, refrigerate, and marinate overnight.
  2. Purée the marinated ingredients in a blender or food processor, working in batches if necessary. Strain through a fine-mesh sieve if desired. Adjust seasoning with salt and pepper.
  3. Chill the soup thoroughly.
  4. Serve the soup in chilled bowls or cups and garnish each serving with diced tomatoes, peppers, and cucumbers.

CIA FOODIES


Gazpacho

Gazpacho
Makes 8 servings This is a very simple, straightforward, no-frills gazpacho recipe. It is tangy and fresh, with a full-bodied texture thanks to a generous pour of olive oil. Experiment with proportions to find your perfect balance.

Ingredients

  • 4 lb tomatoes, cored and chopped
  • 2 cups chopped green pepper
  • 2 cups peeled, chopped cucumber
  • 3 garlic cloves, crushed
  • 1/2 cup red wine vinegar
  • 1 cup olive oil
  • Salt, to taste
  • Ground black pepper, to taste
Garnish
  • 1/2 cup small-dice tomato
  • 1/2 cup small-dice green pepper
  • 1/2 cup small-dice cucumber

Directions

  1. Combine the tomatoes, peppers, cucumbers, garlic, vinegar, oil, salt, and pepper in a nonreactive container. Cover, refrigerate, and marinate overnight.
  2. Purée the marinated ingredients in a blender or food processor, working in batches if necessary. Strain through a fine-mesh sieve if desired. Adjust seasoning with salt and pepper.
  3. Chill the soup thoroughly.
  4. Serve the soup in chilled bowls or cups and garnish each serving with diced tomatoes, peppers, and cucumbers.

Copyright © 2021 The Culinary Institute of America

2 Comments

  1. gatamadriz@gmail.com

    Having lived in Spain for 5 years, I am surprised the recipe does not include bread. Here is the recipe I made regularly during the long summers:

    • 3 lb. ripe tomatoes, peeled, seeded, coarsely chopped
    • 2 slices of white bread, crust removed
    • 2 cucumbers, peeled, seeded, coarsely chopped
    • 1 small red onion, coarsely chopped
    • 3 cloves of garlic, minced
    • 2 green bell peppers (or any sweet green pepper)
    • 6 tablespoons extra virgin olive oil
    • 3 tablespoons red wine vinegar
    • salt to taste
    • Garnish:
    • 1 tsp each of cucumber, green pepper, onion, finely chopped
    • 3-4 croutons (optional)
    Preparation:
    Soak the bread in a small amount (few tablespoons) of water. Gently remove and “squeeze” dry.
    Tip: The easiest way to peel tomatoes is to boil water in a medium saucepan. As soon as water boils, turn off heat and place the tomatoes into the hot water for 1 minute. Carefully remove hot tomatoes. The skin will rub off easily.
    Place the tomatoes, bread, cucumbers, onions, garlic and peppers in a blender. Blend until the mixture is smooth. Put in a non metallic bowl. Cover and refrigerate for at least an hour.
    Garnish with croutons and chop vegetables, presented in bowls so your guests can garnish as their preference.

    When you add the bread you need much less olive oil so the dish is lighter.

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