This chilled Andalusian soup is packed with flavor and almost laughably, transparently good for you. Yes, I omitted the bread for purposes of my detox week and halved the amount of extra-virgin olive oil, but I wouldn't mind going at this full throttle once I'm off my fast--taking the time to sliver tender basil leaves for garnish and broil day-old bread, brushed in fragrant Spanish olive oil, to make homemade croutons.
A taste straight out of the blender (or food processor) underwhelms, but give it a few hours in the fridge to meld and chill, and the small amounts of cumin and garlic used really come through. Bell peppers, which generally I'm not a fan of, provide a welcome zest here. I see why Andalusians guzzle this stuff down by the water glass on a hot day. It leaves you feeling like you're good to go.
Here's the full recipe. Adapted from The Greatest Dishes: Around the World in 80 Recipes by Anya von Bremzen. Serves 6.
- 3 pounds ripest tomatoes (von Bremzen says do not use Beefsteak tomatoes)
- 2 medium Kirby (pickling) cucumbers, peeled
- 1 medium green bell pepper, cored and seeded
- 1 medium red bell pepper, cored and seeded
- 1/4 medium red onion, peeled
- 3 garlic cloves
- Small pinch of cumin seeds or ground cumin
- 1/2 cup extra-virgin Spanish olive oil
- 4 tablespoons sherry vinegar, preferably aged
- 1/2 cup bottled water, or to taste
- Four 1-inch-thick slices day-old country bread, crusts removed, torn into small pieces
- Coarse sea salt
- Garnish, if you like, with slivers of basil, finely diced cucumber, green apples, underripe tomatoes, or tiny bread croutons fried in olive oil.
Squeeze out seeds and some juice from tomatoes over the bread. Crumble and massage the bread. Add 1 tablespoon of the vinegar and let it soak for 5 to 10 minutes.
Chop tomatoes, cucumbers, peppers, and onions into a medium dice. Place in bowl, stir in 3 large pinches of salt, and let stand for 15 minutes so tomatoes release some liquid.
Pound the garlic to a paste with the cumin and 1/2 teaspoon of salt. Use a mortar and pestle (or side of a chef's knife or small food processor). Process paste with the bread mixture in a food processor until completely smooth. Add the vegetable mix to this, working in three batches, adding a third of the olive oil to each batch. Make as smooth as possible.
Pass the gazpacho through a sieve (Needless to say, I did not do this, but may someday.)
Mix in the remaining 3 tablespoons of vinegar and the water. Adjust salt to taste. Chill for at least 3 hours before serving. If making it a day ahead, don't add the garlic until 2 to 3 hours before serving.
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