When the weather gets a little bit too hot, cold soups are absolutely satisfying and help bring that temperature down, at least while you’re enjoying them. In southern Spain, where this Gazpacho originated, summer temperatures reach the high 40’s Celsius, so we can understand the desire to eat and serve these kinds of soups. Simple and few ingredients make this fabulous concoction, so it is important to find the best available to you. Red ripe tomatoes, Spanish sherry vinegar, the best extra virgin olive oil you can find, and pimentón de la Vera, the famous Spanish smoked paprika are things you should pay attention to, and if you do, you will have the most delicious Gazpacho to enjoy when the weather gets hot.
Today I’m especially excited because I was gifted some amazing extra virgin olive oil by my friend Josée, (@chef_without_frontiers_), owner of Finca Tres Geckos (@tres.geckos) in El Perelló, Cataluña, Spain. As far as olive oils go, it does not get any fresher than this! And it really shines in this Gazpacho. If you’re in Ottawa or Montreal, let me know and I can put you in touch.
Some people, especially in North America, prefer their gazpacho chunky, but I like mine pretty smooth. For that, you absolutely need a good blender. Make it at least one or two hours before you plan to serve it, and always serve it chilled. You can present it as an appetizer in small glasses or as a starter in bowls.
Gazpacho Andaluz
Chilled Spanish Tomato and Vegetable Soup
4 large Roma or vine ripe tomatoes, cored and roughly chopped (600g)
1/2 medium English cucumber (1 1/2 cups), roughly chopped plus more for garnish
1/2 red bell pepper (1/2 cup), roughly chopped, plus more for garnish
1/2 green cubanelle pepper (1/2 cup), roughly chopped, plus more for garnish
1 Tbsp minced shallot
1 small garlic clove, peeled, optional
¼ cup extra virgin olive oil
2 Tbsp sherry vinegar or red wine vinegar
1 tsp kosher salt
1/2-3/4 tsp Pimentón de la Vera (smoked paprika)
1 small baguette
Extra virgin olive oil for garnish
In blender jar, place tomatoes, cucumber, cubanelle and bell peppers, shallot, garlic, olive oil, sherry vinegar, salt and pimentón de la Vera and blend until smooth. Taste and adjust salt and vinegar as needed.
Refrigerate for 2 hours, or up to 2 days.
Serve garnished with diced cucumber and bell pepper, a drizzle of olive oil and croutons.
To make croutons, cut baguette into 1/2” cubes, place on a sheet pan and sprinkle with salt and pepper; drizzle with olive oil. Bake at 375°F for 12-15 minutes, or until golden brown and crunchy.
Makes 900ml; serves 4 as a starter or 8 cocktail servings.