This cold Spanish soup par excellence has become so popular that it is on its way to becoming a World Heritage dish. It’s no wonder… what better to combat the heat than a fresh, well seasoned salad that you can drink? (If you don’t want it to have lumps and the tomatoes have very thick skin, it is advisable to peel them.) You can drink it plain in a glass or serve it in a bowl with chopped peppers and croutons. For a smooth texture, it is important to add the oil gradually while making the soup. Quantities are just a guide that can be modified to taste: every Spanish household has its own gazpacho recipe, and they are all different, with variations in garlic, cucumber and vinegar.
- 1.2 kg of ripe (fleshy tomatoes)
- 1 long green pepper 100 g
- 1 medium red pepper 200 g
- 1 very fresh medium cucumber 175g
- 1/2 onion centre 60 g
- 1 clove of garlic (or to taste)
- 6 tablespoons olive oil 90 ml
- 4 tablespoons wine vinegar or to taste 60 ml
- 200 to 500 ml water
Step by step preparation
- Place the blade attachment in the workbowl.
- Remove the stem part of the tomatoes, cut them up and add them. Remove the stems and seeds from the peppers, chop them and add them. Peel half of the skin of the cucumber in strips, cut it lengthwise and remove the seeds with a spoon. Chop it up and add it.
- Add to the workbowl the 60 ml of vinegar, the onion, the clove of garlic, salt to taste and the 200 ml of water. Set for 1 minute 30 seconds at speed 10 and close.
- Open the Chefbot and taste the gazpacho. Add more salt, vinegar or garlic if needed – the flavours will develop if you leave it to rest. If it is too thick, add more water. Set at speed 10 and close.
- Blend for 1 minute 30 seconds, then open the feed tube and slowly pour in 90 ml olive oil. When all the oil is added, open the Chefbot and pour the gazpacho into a container or a cooking pot (in this case, cover with plastic wrap). Leave to chill in the fridge at least two hours before use.