Gazpacho

Gazpacho

In Andalusia, most gazpacho recipes typically include hard bread, tomato, cucumber, bell pepper, garlic, olive oil, vinegar or wine, onion and salt. The following is a typical method of preparing gazpacho:

1. The vegetables are washed and the tomatoes, garlic and onions are peeled.
2. All the vegetables and herbs are chopped and put into a large container (alternately, the tomatoes may be puréed in a blender or food processor.
3. The soaked bread is then added (optional)
4. Some of the contents of the container are then blended until liquid, depending on the desired consistency.
5. Chilled water, olive oil, vinegar and salt are then added to taste.
6. The remaining contents of the container are added to the liquid, then briefly puréed until there is some texture remaining for garnish. (optional)
7. Garnishes may be made with fresh bell pepper slices, diced tomatoes, or other fresh ingredients.

Traditionally, gazpacho is made by pounding the vegetables using a mortar and pestle.  This method is still sometimes favored as it helps keep the gazpacho cool and avoids the completely smooth consistency, and foam, created by blenders and food processors.

A recipe with measurements (for you control freaks :)

Gazpacho Recipe

Ingredients

6 ripe tomatoes, peeled and chopped
1 purple onion, finely chopped
1 cucumber, peeled, seeded, chopped
1 sweet red bell pepper (or green) seeded and chopped
2 stalks celery, chopped
1-2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh chives
1 clove garlic, minced
1/4 cup red wine vinegar
1/4 cup olive oil
2 Tbsp freshly squeezed lemon juice
2 teaspoons sugar
Salt and fresh ground pepper to taste
6 or more drops of Tabasco sauce to taste
1 teaspoon Worcestershire sauce (omit for vegetarian option)
4 cups tomato juice

Method

Combine all ingredients. Blend slightly, to desired consistency. Place in non-metal, non-reactive storage container, cover tightly and refrigerate overnight, allowing flavors to blend.
Serves 8.