Recipe: Gazpacho
Recipe by Julia’s Mom
The Mediterranean tastes like ripe tomatoes from the market, peppers picked that same morning, good olive oil and a long table in the sun. Gazpacho holds all of it in one bowl. We made it in July, and we're sharing it now, when summer feels far away, so you can taste it again.
Ingredients
- 1 kg very ripe tomatoes
- 1 green pepper
- 1/2 cucumber, peeled
- 1 small garlic clove
- 50 g day-old bread (optional)
- 80 ml extra virgin olive oil
- 2 tbsp sherry vinegar
- Salt and cold water, to taste
Method
- If using bread, soak it in a little water for a few minutes.
- Roughly chop the tomatoes, pepper, cucumber and garlic. No need to be neat.
- Blend everything with the bread, the vinegar and a pinch of salt until smooth.
- With the blender running, pour in the olive oil slowly so it turns creamy and slightly pink.
- Taste and adjust with salt, vinegar or a splash of cold water if it feels too thick.
- Strain it if you like it very fine, or leave it as it is.
- Chill for at least two hours. Serve very cold, with a drizzle of oil and some diced vegetables on top.
Why this dish works
Everything goes in raw, so the vegetables keep their vitamin C and the water they naturally hold, which makes gazpacho a simple way to stay hydrated. The olive oil is not just for taste: it helps the body absorb lycopene, the antioxidant that gives tomatoes their color. Together they make a light dish that still keeps you satisfied.
