It’s been gazpacho time every day this week with the ongoing heat wave. The first time I made gazpacho last year was a proud moment I had to photograph. Very simple to make. Gazpacho is all about the quality of ingredients. Easy if you’re in Mallorca, not so easy if you’re in London. Here’s my favourite recipe:
This is my variation of a recipe from Seasonal Spanish Food by José Pizarro (who runs the Brindisa tapas kitchens in London). A great cookbook with simple and no fuss cooking.
Gazpacho (for 2 people)
- 3 tomatoes (I use Ramallet tomatoes native to Mallorca)
- 1/2 cucumber (peeled – I find the peel leaves a bitter taste)
- 1 clove garlic
- 1/4 spanish onion (cebolla)
- generous glug of extra virgin olive oil (Mallorquin of course)
- dash of sherry vinegar
- dash of Pedro Ximenez (my own addition – more about that later!)
- hot paprika (pimentón picante)
- sea salt & ground pepper
Chop all ingredients and blend until smooth in a food processor (I use a bullet juicer that makes just the right amount for 2 people). 10 minutes to make. Chill for at least an hour. Serve with a drizzle of olive oil.
Here’s another recipe for watermelon gazpacho which sounds good too.
A lot of recipes call for added bread to give gazpacho a thick ‘creamy’ texture which I don’t understand as this recipe sometimes needs a bit of water to thin it out. The key is selecting tomatoes with the most flavour and least water content (which is why Ramallet tomatoes are perfect). José’s recipe doesn’t use bread either. So there.