Classic Gazpacho

This is super easy and fast to make, but plan for time to let it chill.

Tip: I always try to use the freshest, ripest summer tomatoes for best results. I have been asked numerous times if canned tomatoes can be used, so I tested the recipe with canned whole peeled tomatoes. While not as good as fresh summer tomatoes, they could work in a pinch. It’s probably the equivalent of buying gazpacho in a bottle on the market shelf in Spain. Not ideal, but it works.

Spanish Gazpacho:
Makes enough for 8 - 6 oz glasses, or 4 to 6 bowls.
Ingredients:

• 4 ripe, medium tomatoes, or about 1 lb, quartered

• 1/2 white onion

• 1 clove garlic

• 1 sweet red pepper (you can use green, but I prefer red)

• 1 8 inch cucumber, seeded, or use 8 inches of an English cucumber

• 1 ciabatta roll (4 inch square) or other crusty white bread, torn into pieces - soaked in just enough water to cover it and soften it, about 10 minutes (bread is optional if you are on a low-carb diet)

  • Note: omitting the bread will result in a slightly more acidic flavor profile. It is great just like this. The addition of the bread will smooth out the flavor.

• 1/2 cup extra virgin olive oil, plus more if desired

  • Note: I tried using less oil, 1/4 cup, and it’s good, but I found I prefer it with the 1/2 cup of oil. It gives a velvety smooth finish

• 2 tbl sherry vinegar or red wine vinegar, if you like the acidity, add a tbl at a time, not to exceed 4 tbl.

• Cold water on hand to dilute and thin out, if needed

• 1 tsp salt and 1/2 tsp pepper - to taste

Preparation:

• Add all the roughly chopped vegetables to a blender or to a pitcher if you are using an immersion blender.

• Start the blender on low, then gradually turn up the power. As the vegetables become pureed, drizzle in extra virgin olive oil and vinegar.

• Once smooth, stop the blender.

• If you are not adding bread, skip the next two bullet points.

• Take the bread and squeeze out the water, then add the bread to the blender and run until incorporated and smooth.

• At this point, slowly add 1/4 cup the bread soaked water into the blender or pitcher.

• Add salt and pepper, taste and adjust for seasoning.

• The color of the gazpacho lightens after as you add the wet bread and the bread water. It will become coral-pink, like tomato-vodka sauce.

• If you want it thinner or thicker, adjust the amount bread you add, and the amount of water. It’s better to start thick and thin it to your liking.

• Store covered in the refrigerator until you are ready to serve in bowls or small glasses. Stays fresh for two days.

• If you’re in a hurry - add some ice cubes to cool it down quickly. You will need to give it a good stir or blend again if it sits for too long, as the oil will begin to separate.
  
  Garnishes:
  Chop any or all of the following and serve in small bowls that can be passed around the table:

• croutons - fried in olive oil they are amazing!

• finely chopped hard boiled egg

• chopped red peppers

• chopped cucumber

• chopped Avocado

• extra virgin olive oil drizzled over the finished bowl