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:
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
- Peel the tomatoes. Check this video if you don’t know how:
- 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
- During the mixture, add the olive oil flush
- Taste and adjust
- 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.
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.