Gazpacho has spread all over Spain and beyond. And with every mile that a recipe travels, there’s a chance the recipe changes. But you can count on us: we went back to the original recipe for Spanish Gazpacho, the way they have been preparing it in Andalusia for ages. Just plant-based ingredients — as it has always been.
Does the traditional recipe for Spanish Gazpacho require a mortal and pestle or can you use a food processor?
Food processors are commonly used nowadays, although some romantics refuse to use them as they produce some heat. That little bit of heat created by the food processor changes the flavor of the ingredients ever so slightly.
Now, there is nothing wrong with romantics and even less wrong with using a mortar and pestle. I have been carrying around my mortar and pestle recently when backpacking. True story.
Yet, using a food processor will just as well deliver a delicious soup/drink/starter and it will cost you less than a quarter of the time that it would to prepare the traditional recipe for Spanish Gazpacho using the traditional mortar and pestle.
If you want to go full on traditional though: use the mortar and pestle ánd store the Gazpacho in an unglazed jar in the ground to keep it cool.
We used a food processor and put the Gazpacho it in the fridge.
For 2-3 servings
- ½ slice of stale bread
- 6 tomatoes
- ½ cucumber
- ½ sweet green pepper (sometimes referred to as Golden Greek Pepper, Sweet Italian Pepper or even Tuscan Pepper)
- ½ a small onion (or ⅓ if it’s a big onion)
- 2 cloves of garlic
- 50 ml (2 Oz) of olive oil
- 30 ml (1 Oz) of white wine vinegar
- 240 ml (1 cup) of water
- 2 teaspoons of salt
- A pinch of black pepper
How to make Gazpacho
Prep. time: 15 minutes
- Take the slice of stale bread and cut into small cubes. Soak in water.
If you don’t have stale bread: roast a slice of normal bread on 80 degrees Centigrade (180 F) in an oven for about 15 minutes before soaking. Or toast in a pan before soaking.
- Put 2 cloves of garlic, 2 teaspoons of salt and 2 tablespoons of olive oil in a mortar. Pestle well until you get a paste. Add the paste to a food processor.
- Peel the cucumber and the onion. Seed the sweet green pepper.
- Chop the cucumber, onion, tomato, green pepper in large chunks and add to the food processor. Also add 30 ml (1 Oz) of white wine vinegar.
- Squeeze out the bread cubes and add to the food processor too. Add half of the water (120 ml / ½ cup) and start blending.
- When all the ingredients are well blended, slowly add the 50 ml (2 Oz) of olive oil while blending.
- Eventually add the second half of the water (120 ml / ½ cup) and blend again (or the amount to your liking).
- Refrigerate for a few (at least 2) hours before serving.
Serve cold accompanied by some garnishing. You might want to add a few drops of olive oil to each bowl or glass.
Gazpacho goes well with Spanish Tomato Bread.
Prep: 15 min.
Cook: 0 min.
Total: 15 min.
Ingredients: tomato, garlic, stale bread, sweet green pepper, cucumber, olive oil, salt, vinegar, pepper, onion
Type of meal: starter, soup