Don't talk to me about your gazpacho. I will stick my fingers in my ears, 4 yr old style and repeat "I can't hear you" 23 times. Just a few years back (cough, cough) I lived in Sevilla, Spain. It changed my life forever. My homestay Madre was a woman in her 70's named, Maruja. And this is her recipe. I am sure I have tweaked it unwittingly, but it is the authentic Andalusian Gazpacho of southern Spain. This is a mainstay in most Spanish homes all summer long and as anyone who walks into my home between Memorial Day and Labor Day knows-- there is always gazpacho in the fridge. Siempre! It will never taste as good here in the US-- our best tomatoes, ripest peppers, freshest bread simply don't have the same flavor, but how I love tasting as close as I can to those memories.
8 Large Beautiful Tomatoes
2 Frying Peppers (the long but not hot ones)
1 Large Cucumber
1 or 2 Cloves of Garlic
1/2 Cup Apple Cider Vinegar
1 Cup Water
1/2 Cup Olive Oil
1 Portuguese roll- day old or slightly hard is good
Course chop the vegetables and tear bread into a few chunks and throw them in blender or vitamix in batches with some of the water and vinegar. Once each batch is liquified, dump into large soup pot or large bowl. Do this for each batch until complete. Use immersion blender to further liquify (which also takes out some tiny pieces of tomato peel if you want). Add olive oil, salt and pepper to taste as you do final round of immersion blender, which emulsifies the gazpacho. Done.
Chill in fridge. Stays fresh for a long time. The Spanish serve with guarnicion or garnish consisting of diced tomato, cucumber, onions, croutons and/or hard boiled egg. When I'm feeling fancy and have the time, I do. Otherwise, with perhaps a chunk of fresh bread in one palm and a cup or bowl of gazpacho in the other, we sip or spoon this all day, virtually every day in the summer sun. Viva Espana y Salud a mi Maruja!
**Caveat: The measurements, as per all my "recipes" are approximate. Modify as you go along. Some people like very little garlic. Some like more vinegar. Each batch that I make tastes a little different as I move along the summer, as the vegetables change flavor. I happen to like strong apple cider vinegar, salty and garlic. But I am sure those who I sweat next to in my classes might say otherwise. My dad loved my gazpacho but thought mine too garlicky so I made his blandito (rough translation: wussy gazpacho with less garlic). I have also brought it to the beach with friends and they add some vodka. So feel free to improvise. But DO NOT use canned tomatoes or tomato juice and call it gazpacho. [insert very strong expletives en espanol aqui] because it is not.**