Nothing screams "Summer!" like gazpacho, ceviche and Sancerre!

[Eric_LeVine]

One word.

STRONG!

[Nola_Palomar]

My recipe for Gazpacho is my mother-in-laws.

Gazpacho Andaluz
3-4 lbs of over ripe tomatoes. If they have imperfections, even better just cut out the bad part and use the good.
1 onion
1 pepper (I use the large red peppers)
1 cucumber (you can peel the skin if you want)
1-2 cloves of garlic
2/3 cup of my Extra Virgin Olive oil. *I always end up adding more!
1/3-1/2 cup of Sherry vinegar.
1 tbsp course salt
1 tsp sugar

Cut all the vegetables and put in a big bowl.
Add the olive oil, sherry vinegar, salt and sugar together in a measuring cup. Mix it together with a spoon.

Fill the blender with the veges and then stir in some of the liquid mixture. I usually make in 3-4 blender batches. It will all get incorporated together in the end. The most important part though is that you need to have olive oil blended with the vegetables to make an emulsion. The liquid will change from red to orange. That’s what you want.
After it is well blended you’ll run it through the food mill.
Empty into a container. I use one with a lid and pour spout. Repeat all that until you have blend all the vegetables. If it’s too stronger thick dilute it with some water.

Gazpacho is supposed to be smooth. Add a couple ice cubes. It is served with garnishes that are finely diced (jamón serrano, hard boiled eggs, cucumber, onions, tomatoes, green peppers, croutons).

After it’s in the frig over night it will separate, just stir it up it will be fine.

Old thread, but I finally got around to making gazpacho again and pulled your recipe up. Winner! It makes a big batch!

My personal slight modifications made: probably only 2/3 of an onion (a whole onion seemed like a lot), 1 red bell pepper (not sure which pepper you meant with “red peppers”, 1 seeded jalapeno, 1.5 cloves of garlic. Otherwise exactly the same.

Wife is very picky about gazpacho (hates all the tricked up cheffy versions out there) and loved this one. This one reminded me of the homemade versions I used to have around Sevilla when I used to visit fairly regularly. Thanks!

Re: onion… absolutely, and it depends on the size and type. I usually try to go for a sweeter onion.
Re: Red Pepper… Yes red bell pepper or if you lucky to find the sweet red from Spain called “Dulce de España” those are even better. Some people like green bell peppers too.
Re: Jalapenos… I have not seen anyone in Spain use jalapenos in their gazpacho. As a rule Spanish food is not spicy, except for a few dishes. But if you like it, go for it.

[Chris_S_p_i_k_e_s]

My recipe for Gazpacho is my mother-in-laws.

Gazpacho Andaluz

Old thread, but I finally got around to making gazpacho again and pulled your recipe up. Winner! It makes a big batch!

My personal slight modifications made: probably only 2/3 of an onion (a whole onion seemed like a lot), 1 red bell pepper (not sure which pepper you meant with “red peppers”, 1 seeded jalapeno, 1.5 cloves of garlic. Otherwise exactly the same.

Wife is very picky about gazpacho (hates all the tricked up cheffy versions out there) and loved this one. This one reminded me of the homemade versions I used to have around Sevilla when I used to visit fairly regularly. Thanks!

Re: onion… absolutely, and it depends on the size and type. I usually try to go for a sweeter onion.
Re: Red Pepper… Yes red bell pepper or if you lucky to find the sweet red from Spain called “Dulce de España” those are even better. Some people like green bell peppers too.
Re: Jalapenos… I have not seen anyone in Spain use jalapenos in their gazpacho. As a rule Spanish food is not spicy, except for a few dishes. But if you like it, go for it.

Well, because I seeded and pithed the jalapeno, it didn’t add any noticeable heat at all. Just threw it in there for flavor. Although, a little touch of heat might be interesting. Perhaps another time.