Gazpacho. I am trying to enjoy the not-so-sunny Jersey summer and dodging the thunderstorms. But I can at least celebrate some of the delicious produce available on the island. Fragrant, ripe Jersey tomatoes and a host of salads, fruits, and vegetables. The result is this simple version of classic chilled tomato soup. Ideal as an appetiser or as a light lunch.
What is Gazpacho?
Gazpacho is very popular across the Iberian Peninsula. It is believed to have developed from either Moorish or Roman origins. It varies across Spain and Portugal from thick purées, almost the consistency of a dip, through to fiery peppery water. Gazpacho is often served with a selection of diced vegetables, nuts and even ham.
As I researched for this post, I saw just how many varied Gazpacho recipes there are. What a highly individual approach there is to making Gazpacho. There is no cookery book, classic or definitive method. The texture and ingredients are different, region by region, family to family, and person to person. However, there are a couple of key points most people seem to agree on. First, you need to prepare Gazpacho early to allow the flavours to fully develop. Second, you must ensure sufficient time in the refrigerator to completely chill.
If you like this classic Spanish dish, why not try another of my delicious recipes like Gambas al Ajillo, garlic King prawns, Pan con tomate, the iconic bar tapas or a real show-stopping Paella de Marisco, packed with seafood.
What to drink with Gazpacho?
Serve your Gazpacho with a chilled Amontillado or Manzanilla served over ice for the authentic Spanish touch. If you want a glass of white wine, an Albariño from the Rías Baixas. They have the acidity and fruity balance for a great pairing. For a beer, try the toasted, nutty flavour of a classic English Brown Ale.
How to make Gazpacho
Traditionally made in a pestle and mortar to keep it cool, the result is rustic. Not the smooth finish achieved in many modern recipes using a food processor. You may add green bell peppers, which I omit on a purely personal basis. I just don’t like them. Whilst stale bread soaked in a little water thickens and adds a silky texture.
I guess the key is to experiment and find your own personal preference. As a full-time chef, I liked to use a peppery Gazpacho as a little amuse-bouche ( see photo ) to get my customers’ taste buds tingling. Modern Gazpacho variations can be made with cucumbers, avocados, and watermelons. Chefs experimenting with different colours, flavours, and textures.
Gazpacho
Ingredients
For the Gazpacho
- 1 kg really Ripe Jersey Tomatoes roughly chopped
- 1 small bunch Spring Onions washed, trimmed and roughly chopped
- 3 cloves Garlic peeled and chopped
- 1 Cucumber peeled
- 2 roasted Sweet Red Peppers peeled and de-seeded
- A good pinch Cayenne Pepper
- 75 ml good quality Olive Oil
- 3 tablespoons Sherry Vinegar
- 1/2 teaspoon Celery Salt
- Cracked Black Pepper to taste
To garnish
- Finely diced Red and Green Pepper Grated Egg, Air dried Ham, toasted Almonds, Pimento, extra virgin Olive Oil.
- Grated Egg
- Air dried Ham
- Toasted Almonds
- Pimentos
- Extra Virgin Olive Oil
Equipment
- 1 Food Processor
Instructions
- Put the chopped tomatoes, spring onions, garlic, cucumber, Cayenne, and celery salt in a blender and blitz until smooth.
- Pass through a fine sieve a couple of times to remove most of the pulped skin and seeds.
- Put the mix back in the blender and slowly add the olive oil and sherry vinegar and season well to taste. Chill thoroughly in the fridge.
- Serve as an appetiser or as a light lunch with a selection of toppings to spoon over your soup in the center of the table.
Notes
Can I ask a Favour?
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Thank you so much! It is sheer joy to be able to copy your ingredients, instructions for preparing and making the recipe. I am unfamiliar with blogs, websites etc. so will follow you online when I need an excellent, simple to prepare and healthy. I am Vegan so Gazpacho recipe is a treat. Thank you.
Hi Scott I have only just seen this thank you so much I hope you enjoyed making the recipe.