← Back to Search Results
Andalucia, Spanish
Gazpacho in a Pitcher

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Here’s a great recipe that is far from the pulpy, clunky, separating gazpacho so often seen in the U.S. The smoothness comes from the inclusion of soaked bread and olive oil.

A very important factor in the gazpacho’s texture is the type of blending machine you use. A food processor is good because the work bowl is so large–but it’s not ideal, because the finished product will probably not be super-smooth. I transfer the almost-finished gazpacho from my food processor to my smaller but higher-powered blender, which makes the gazpacho much smoother. To get truly authentic Spanish smoothness, finish the gazpacho by passing it through a sieve.

Yield: Makes eight 6-ounce drinks

Ingredients

  • 1 pound ripe tomatoes, cored
  • 1 pound cucumbers
  • 1½ pounds red bell peppers
  • 1 ounce crustless French or Italian bread (weighed after the crust is removed)
  • 2 medium cloves garlic, chopped
  • 1 cup coarsely chopped sweet onion
  • 6 tablespoons good olive oil(preferably from Andalucia)
  • ¼ cup sherry vinegar
  • 2 tablespoons tomato paste
  • Kosher salt and freshly ground black pepper
  • A few pinches plmenton (smoked Spanish paprika), optional

Directions

1. Place the tomatoes in a small pot of boiling water for 1 minute. Remove with a slotted spoon and peel. Cut the peeled tomatoes in quarters, and working with your fingers, remove the seeds. Place the peeled and seeded tomatoes in the work bowl of a food processor.

2. Peel the cucumbers, and cut them in half lengthwise. Scoop out the cucumber seeds with a teaspoon. Cut the cucumbers into coarse chunks and add them to the food processor.

3. Place the peppers directly on an open flame (such as the flame on your stove top) or under a broiler. Scorch them so that they char evenly; this will require turning them every few minutes with a pair of tongs. When the peppers are completely blackened (after about 10 to 12 minutes), remove them from the flame or broiler and place them in a paper bag. Close the bag, and let the peppers rest for 20 minutes. Remove them from the bag and peel off the blackened skin with your fingers. Remove and discard the stem and seeds. Some blackened peel may remain on the flesh, which is acceptable; make sure you do not wash it away with water. Add the flesh to the food processor.

4. Soak the bread in a bowl of cold water for 1 minute, then squeeze out the water. Add the bread to the food processor along with the garlic, onion, olive oil, vinegar, and tomato paste. Process for a few minutes, until a smooth puree is achieved. Transfer to a blender, if desired, and blend further. Season with salt and pepper. Add pimentón, if desired. Refrigerate for 3 to 4 hours.

5. Pour the gazpacho through a sieve. Check the seasoning before serving. Serve from a large pitcher, pouring the gazpacho into individual glasses.


© 2005 David Rosengarten
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information includes 1/8 teaspoon of added salt per serving.

157kcal (8%)
30mg (3%)
118mg (197%)
161mcg RAE (5%)
468mg
29mg
2g
8g
3g
14g
0mg (0%)
327mg (14%)
1g (7%)
11g (16%)
1mg (6%)
 

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

usa-cookbook U.S.A. Cookbook
by Sheila Lukins
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
in-the-kitchen-with-david In the Kitchen with David
by David Venable
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
the-provence-cookbook The Provence Cookbook
by Patricia Wells
cooking-for-friends Cooking for Friends
by Gordon Ramsay
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
mom-a-licious Mom-a-Licious
by Domenica Catelli
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
a-new-way-to-cook A New Way to Cook
by Sally Schneider
Already a member? Click here to Log In
close

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 Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?