This recipe is reprinted with the permission of its author and is his mother's recipe for gazpacho
Vegans take note!
This is prepared the way they make it in Granada and is
typical of Andalusia (southern Spain). The recipe is simpler in Spain,
where the vegetables are smaller and the blenders are bigger. In the
U.S. I have to cut the cucumbers, onions and bell peppers in half. So
where I say "small", think: half of an average sized...
First, the solids:
Put the ingredients into the blender in the following order:
Second, the liquids:
- 1 clove of garlic
- 1 small onion
- 1 small bell pepper
- 1 small cucumber
- 3 tomatoes (or enough to top off the blender)
- 1 tsp of salt (and, optionally, 1 tsp of cumin)
The correct ratio of oil & vinegar is a matter of taste. Play with it.
Blend the contents for a few minutes, until everything has
been well mixed up. Then pour the liquid through a strainer
into a bowl. You must strain it. You can
then pour it into a pitcher and serve
it over plenty of ice, or put it in a tightly sealed container and
take it to the beach. Some bread for dipping is nice. Some folks like to
garnish it with finely chopped cucumber. Take note, the most sensitive
ingredient is the tomato. It should be as ripe as possible, not
refrigerated and the skin should not be broken (as is often the
case with ripe tomatoes).
- 1/2 cup olive oil (the best you can afford)
- 1/4 cup vinegar
- 1 cup water
Please let me know how much you love this, or if you have any suggestions.
You will probably notice the quality improve as the season progresses
and the vegetables become more fresh. Gazpacho should keep for at least
a week in the fridge. I haven't had the guts to push the envelope.