Friends visit and “gazpacho”

Friends visit and “gazpacho”

 

Last week we had a visit from our good friends Agustí and Magda. We met a while ago in New York and food has always been a connection in our friendship :). Agustí is an amazing cook and one of his specialties is paella. So of course we had to make one! But since it is very hot these days in Barcelona, in advance I also made a gazpacho, a refreshing cold soup typical from the south of Spain, from Andalusia, where it gets extremely hot in summer.

Gazpacho is traditionally made of stale bread, tomato, bell pepper, cucumber, onion and garlic, olive oil, wine vinegar, water and salt.

It can also be served with separate garnishes, like hard-boiled eggs, finely chopped green pepper, onion, tomato, chopped cucumber, fried bread…

I’ll give you the recipe I have grown up eating which is my favorite. I have learned not to order gazpacho at a restaurant because I just love the way we make it at home so much more! 😉

You´ll notice with our recipe that we don´t use bread. We just use the right amount of liquid to get the consistency we want. Also we don´t use pepper because in our family we don´t like the flavor of gazpacho with pepper. And I´m lucky I make it this way since our friend Magda is extremely allergic to peppers… So instead we add some celery stalk. We also add some herbs and the touch of a few olives, which intensifies the flavor without changing the beautiful red color of this cold soup!

Finally, instead of using sherry vinegar we use raw apple vinegar. That is the main vinegar I use in my kitchen because of its health properties.

So here’s our recipe:

Gazpacho (serves 8):

1 kg ripe tomatoes, chopped. Choose the best you can find in the summer season. You can use plum tomatoes. That day I used cor de bou, a delicious sweet tomato variety.

1/2 cucumber, chopped and with some few skin stripes peeled

1 carrot, peeled and chopped

½ spring onion, chopped. Use just the bulb

½ celery stalk, chopped

1 garlic clove

8 black olives, pitted. Could be Aragon or Kalamata black olives

2-4 mint leaves

1 tablespoon of oregano or thyme

80 g of olive oil

30 g  of apple vinegar.

2 tablespoon of sea salt

4 ice cubes (it depends how thick you want the gazpacho)

Place all the ingredients in a powerful blender. Blend for 3 minutes, taste and adjust the seasoning. If you like it more as a drink you can add more cold water or ice cubes. Place the soup in a container and chill for 2 hours.

A lot of people strain the soup but I just make sure it is very well blended and prefer to avoid straining.

If you have time, I would recommend to add some garnishes to the gazpacho, especially cucumber, hardboiled eggs chopped small, and pieces of pitted black olives. It is worth it!

Hope you enjoy it!

 

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