The Gazpacho Variations
Get the chills with this very adaptable Spanish classic
Gazpacho, the famous cold soup from the Andalusia region of Spain, is typically made with tomatoes, cucumber, garlic, vinegar, olive oil and stale bread. But lots of things go great in gazpacho and now even in Spain you'll find many varieties, including those with almonds, melons and red peppers.
We went to the greenmarket to find a bunch of in-season things that make a great, if untraditional gazpacho. Follow the basic recipe and check out our suggested versions below.
Rather than pounding out the vegetables with a mortar and pestle, the traditional method, we decided to purée them in a blender and strain it through a fine sieve for a lighter, more elegant version.
To learn more, read "Gazpacho Libre."
Yield: 4 to 6 servings
10 minutes, plus chill time
Cook Time: N/A
Total Time: 10 minutes, plus chill time
2 pounds tomatoes, blanched, peeled, seeded and roughly chopped
2 medium cucumbers, roughly chopped
1 slice bread 1-inch-thick, crusts removed
1 clove garlic, minced
2 tablespoons sherry vinegar
¼ cup extra-virgin olive oil, plus more for drizzling
Salt, to taste
Sun gold tomatoes, halved, for garnish
We test and taste every recipe we publish. While we collaborate with a lot of talented chefs, we adapt and tinker with everything in our test kitchen. (It smells really good in here). Our goal is to make sure every recipe works as well in your home kitchen as it does in ours. So go on, get cooking with confidence.