There are as many gazpacho recipes as families are in Andalucía. This is ours. And for us, this is the real deal, the naked truth: basic, natural, refreshing gazpacho. Perfect for light dinners in hot Summer nights.
You will need:
7 big ripe tomatoes Half small pepper, red or green, deseeded 1 clove of garlic, peeled 150 ml extra virgin olive oil 20 ml white vinegar (or apple vinegar if you want a smoother taste) A pinch of salt 100g white bread (look for bread that is similar to the one you see in the picture above)
Peel the tomatoes, diced them and mix them with the pepper, garlic and salt in the bowl of a food processor or blender. Blend until smooth. Strain the mix.
Now tear the bread into pieces and add it to the tomato mix. Start blending. Pour the extra virgin olive oil and the vinegar progressively as you blend. Taste it and correct the seasoning. If you think that the flavour is too strong, add a little bit of water and blend a little bit more. Then cover and refrigerate until well chilled. You can serve it with different garnishes (jamón, small pieces of bread, cucumber, pepper…) But for us, it doesn’t need anything else!