The other day my Spanish mama made gazpacho and it dawned on me that it’s the perfect work lunch for summer. It’s more portable (thermos friendly) than a salad but just as un-fatty (beach friendly) as a salad!
Being the offspring of a Spaniard, nothing bothers me more than when people like the Barefoot Contessa murder traditional Spanish recipes, so I am going to share the right way to make this. Gazpacho originated in Andalucia (Southern Spain) and it’s thought to have been brought over by the Moors. It’s classified as a cold soup, but in my family we treat it like a beverage instead of a soup – it’s a glass instead of bowl kind of thing.
So here’s how you make it…
1/2 a peeled cucumber
1/4 of a green pepper
1 clove of garlic
1/2 cup of olive oil
About 2 tbsp of balsamic vinegar
1/4 of a stale roll
1. Chop all the vegetables and the garlic into medium chunks and put them in a blender with a little bit of cold water and olive oil. Depending on the size of your blender you may have to do this in 2 batches, so make sure you save half of the olive oil for the second batch.
2. Blend until it’s smooth and then add the salt and vinegar. I usually use about 2 table spoons of vinegar and maybe a teaspoon of salt, but just add both of these ingredients slowly until you like the way it tastes.
3. Here’s the weird and slightly gross part. Soak a quarter of a stale roll in some water until it’s soft and then squeeze out the excess water and blend the bread into the gazpacho. This is optional, but it thickens the gazpacho a little and if you are going to have it as your whole lunch, the bread adds some substance to hold you over.
4. Add extra water if the flavor is too strong or if the gazpacho is too thick. It should be a drinkable consistency.