← Back to Search Results
Spanish
Classic Gazpacho with Tiny Olive Croutons

Photo by:
Comments: 0
 

Recipe

Gazpacho Sevillano

Here is the coral-pink Sevillian gazpacho that most foreigners are familiar with. Ripe, gorgeous tomatoes; excellent olive oil (preferably Andalusian hojiblanca); and a good aged (reserve) sherry vinegar make the soup unforgettable. It’s as good as classic gazpacho gets! Although the original mortar-pounded gazpachos were probably rather coarse in texture, modern Spanish cooks like their soup silky smooth. I suggest using a food processor to puree the vegetables, then switching to a blender to achieve a velvety texture. OK, so you might have to rinse an extra utensil, but the payoff is worth it, and the blender sure beats the tedious traditional method of forcing the vegetables through a fine sieve.

Yield: Serves 8

Ingredients

For the soup:

  • 2 cups cubed day-old country bread, crusts removed
  • 2 medium-size garlic cloves, chopped (see Note)
  • 1 small pinch of cumin seeds or ground cumin
  • Coarse salt (kosher or sea)
  • 3 pounds ripest, most flavorful tomatoes possible, seeded and chopped
  • 2 small Kirby (pickling) cucumbers, peeled and chopped
  • 1 large Italian (frying) pepper, cored, seeded, and chopped
  • 1 medium-size red bell pepper, cored, seeded, and chopped
  • 3 tablespoons chopped red onion
  • ½ cup fragrant extra virgin olive oil
  • ½ cup chilled bottled spring water, or more as needed
  • 3 tablespoons sherry vinegar, preferably aged, or more to taste

For the garnishes:

  • Finely diced cucumber
  • Finely diced peeled Granny Smith apple
  • Finely diced slightly under-ripe tomato
  • Finely diced green bell pepper
  • Slivered small basil leaves

Tiny olive oil croutons:

  • About 3 tablespoons extra-virgin olive oil, or 2 tablespoons (¼ stick) butter, melted
  • 1/3 cup ¼-inch bread cubes

Directions

1. Place the bread in a bowl, add cold water to cover, and let soak for 5 to 10 minutes. Drain the bread and squeeze out the excess liquid.

2. Place the garlic, cumin, and ½ teaspoon salt in a mortar and, using a pestle, mash them to a paste.

3. Place the tomatoes, cucumbers, Italian and red peppers, onion, soaked bread, and the garlic pate in a large bowl and toss to mix. Let stand for about 15minutes. Working in two batches, place the vegetable mixture in a food processor and process until smooth, adding half of the olive oil to each batch. Once each batch is finished, puree it finely in a blender, then transfer it to a large mixing bowl.

4. When all the gazpacho has been pureed, whisk in the spring water and vinegar. It should have the consistency of a smoothie. Taste for seasoning, adding more salt and/or vinegar as necessary. Refrigerate the gazpacho, covered, until chilled, about 2 hours. Serve the soup in glass bowls or wineglasses with the garnishes.

5. For fried croutons: Heat the extra-virgin olive oil in a small skillet over medium heat until a bread cube dropped in the oil sizzles on contact. Add the bread and cook, stirring, until crunchy and golden brown, 1 to 1½ minutes. Using a slotted spoon, transfer the croutons to a plate lined with paper towels to drain.

For baked croutons: Preheat the oven to 350°F. Toss the bread cubes with 2 tablespoons extra-virgin olive oil or melted butter. Spread the bread cubes out on a rimmed baking sheet and bake until browned, 5 to 8 minutes.

Notes

If making the gazpacho a day ahead, do not add the garlic more than 2 to 3 hours before serving, or it may overwhelm other flavors.


© 2005 Anya von Bremzen

Note from Cookstr's Editors

Nutritional information includes 1 teaspoon of added salt, but does not include garnishes.

 

Nutritional Information

Nutrients per serving (% daily value)

239kcal (12%)
44mg (4%)
59mg (98%)
99mcg RAE (3%)
541mg
30mg
3g
7g
3g
15g
0mg (0%)
372mg (15%)
3g (14%)
19g (30%)
1mg (7%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
spice Spice
by Ana Sortun
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
the-provence-cookbook The Provence Cookbook
by Patricia Wells
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
living-raw-food Living Raw Food
by Sarma Melngailis
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?