Description
In this recipe for classic gazpacho, I experimented with the amounts of garlic, vinegar, and olive oil until it tasted like the best one I had in Granada. The more olive oil you add, the richer and creamier it will taste, like a garlicky tomato smoothie.
Ingredients
Scale
- 1 large cucumber, peeled, seeded, and chopped
- 1 green bell pepper, seeded and chopped
- 3 pounds (1360.8 grams) ripe tomatoes, chopped
- 4 garlic cloves, peeled and chopped
- 2 tablespoons (30 mL) vinegar (preferably sherry, but balsamic works fine)
- 1/3 to 1/2 cup (80–120 mL) extra-virgin olive oil
- sea salt and freshly ground pepper, to taste
Instructions
- Combine everything in a blender and puree until smooth. Refrigerate for about 30 minutes and then enjoy!
- Category: soup
- Cuisine: Spanish