Gazpacho

It’s difficult to appreciate the simplistic perfection of this Andalusian classic if you’ve never traveled to the region and tried one in a good Bodega. I remember spending a day in Seville years ago and did exactly this…I ordered a gazpacho because it was hot outside and I yearned for something cold. What I received at the bar is still in my head. It was a beautiful creamy pink and orange soup served in an elegantly simple manner with a few bits of chopped up cucumber. The flavors married perfectly without any one ingredient overpowering the others…yet, each ingredient maintained its flavor. It was smooth and exploded with fresh flavors.

I’ve attempted to come up with something resembling this experience…and my recipe works well, but the context is still missing. For that, I’m afraid you will have to make some travel arrangements.

This version is my favorite method to recreate this refreshing summertime classic. I take advantage of modern equipment and use my high-speed blender to develop a smooth texture, which I think helps enormously.

Yield:  makes about 2 liters (2 quarts)

See Tips below for instruction on making this soup oil-free and/or gluten-free!

 

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