SERVES 4
Gazpacho is among Spain’s most famous and iconic dishes, and combines some of Andalucía’s key ingredients. It’s so important to use good ingredients in the Spanish kitchen—and especially in dishes as unadorned as this one—that gazpacho is the base of an old saying: “Con mal vinagre y peor aceite, buen gazpacho no puede hacerse”—with bad vinegar and worse olive oil, good gazpacho cannot be made. Use the best that you have; you will be rewarded. That goes for the tomatoes, too. They need to be the ripest, freshest available.
The final consistency is one of personal taste, ranging from loose to very liquidy. In summertime, when temperatures soar, make it thinner and keep it in a jug in the refrigerator to drink by the glass. It’s simple, nutritious, and delightfully refreshing.
1. Working in batches as needed, in a food processor or blender, purée the tomatoes, green bell pepper, cucumber, onion, and garlic until silky smooth. Add the olive oil and purée again until smooth. Add the vinegar, season with salt, and then begin stirring in cold water until you find the desired consistency. About 1 cup/240 ml water should be enough.
2. Pour the gazpacho into a serving bowl, large pitcher, or jug, and refrigerate for several hours, until thoroughly chilled.
3. Before serving, whisk the gazpacho. Taste for seasoning and adjust as needed. Ladle or pour it into bowls and season with pepper. Place the garnishes in separate small bowls and serve on the side to add as desired.
