You say Tomato, I say Gazpacho (but I should rather call it Salmorejo, as suggested by a Spanish blog reader)

All my apologies to my Spanish friends. This post is rather about Salmorejo, not Gazpacho.

The first time a Gazpacho and me met was in Andalusia, precisely in the Alpujarras. The promises of a cold tomatoe soup didn’t make me jump up cheering. And nothing changed after I tasted it.

Than time ago in Milan during an event I met for the second time the Gazpacho, and this time it was love. It came across like this:

Gazpacho
Gazpacho shot. Photo by Susan Nye

I was excited and wanted to recreate the Gazpacho at home.

The secret behind it is to get the right balance between consistency, which I think should be creamy and the right balance between a sour and sweet taste. I don’t like Gazpacho with little pieces of vegetable that end up between my teeth.  I prefer it drinkable.

This is my Gazpacho recipe for 4 adults (starter):

  • 6 – 7 San Marzano tomatoes peeled
  • half of a red peperoni
  • half red onion
  • garlic (quantity depends from what you like , I use to add half garlic glove)
  • 1/2 tablespoon sweet paprica powder
  • 1/2 teaspoon salt
  • a pinch of sugar
  • 3 – 4 tablespoons of apple cider vinegar
  • olive oil EV
    1. Peel the tomatoes. Check this video if you don’t know how:
  1. Put everything in a mixer and mix it. If you’re using the Thermomix kitchen appliance, let it go 20 sec at speed 5 and eventually one more 10 sec at speed 7
  2. During the mixture, add the olive oil flush
  3. Taste and adjust
  4. Put the gazpacho in the fridge for cooling down.

How to serve the Gazpacho: my variant

Decoration of fresh coriander is a perfect match for my taste. Have a try.

Gazpacho for dinner yesterday. Super easy to make.

A post shared by Michele Aggiato (@micheleaggiato) on

So far I tested the Gazpacho with a parmesan ice-cream to accompany the Gazpacho, however in my opinion, the gazpacho have such a homogeneous taste, that it’s difficult to combine it with anything then cubes of toasted bread and cucumber. I think also aceto balsamico is a perfect match, particularly if you serve the gazpacho as a starter in thin glass.

Enjoy.

2 comments

  1. I am not a food taliban like the average italian is. Actually among my favourite gazpacho recipes there are some with exotic ingredients like cherries and strawerries. However, you should know that, if any, that “spanish” recipe you describe looks clearly closer to a salmorejo than a gazpacho, basically because without water and bread, if that is your favourite gazpacho recipe, then the piadina romagnola is my favourite pizza.
    Furtermore, if you fail adding bread and water and then add parmiggiano and aceto balsamico to san marzano tomatoes, you better call the recipe “sugo fredo al modo nostrano”, o “sugo tradizionale della nonina”.
    i do not question how much you enjoy your invention, just don’t call it gazpacho, something like gaspacchino alla parmiggiana would fit beter.
    say hi to Jamie Olivier and Harry Potter on my behalf.

    Like

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