Gazpacho Andaluz Clásico
Spanish
Gazpacho Andaluz Clásico
Pillar I
Ingredients
Serves
4
1.2 kg
ripe pear tomatoes
1 medium
cucumber
1 large
red bell pepper
60 g
white onion
2 cloves
garlic cloves
60 g
day-old country bread
30 ml
Jerez sherry vinegar
90 ml
Spanish extra virgin olive oil
8 g
sea salt
200 g
ice cubes
Pillar II
Method
6 steps
1.
Score the tomatoes with an X, blanch in boiling water for 30 seconds, then shock in ice water. Peel, quarter, and remove seeds through a coarse sieve, reserving the liquid. The flesh should yield approximately 800g of pure tomato.
2.
Roast the bell pepper over open flame until skin is completely charred and blistered, 8-10 minutes total. Steam in a covered bowl for 15 minutes, then peel away all skin and remove seeds. The pepper should be sweet and smoky.
3.
Soak the torn bread in cold water for 10 minutes until completely saturated. Squeeze firmly to remove excess water — the bread should hold together but not drip.
4.
Combine tomatoes with reserved juices, roasted pepper, cucumber, onion, garlic, and soaked bread in a blender. Add half the olive oil, vinegar, and salt. Blend on high speed for 2 minutes until completely smooth and emulsified.
5.
With blender running, add ice cubes one at a time until the gazpacho reaches 8-10°C and achieves a velvety, pourable consistency. Taste and adjust seasoning — the balance should favor tomato sweetness with bright acidity and subtle garlic warmth.
6.
Pass through a fine-mesh sieve, pressing solids with a ladle. Refrigerate for minimum 1 hour. Before serving, whisk in remaining olive oil and adjust seasoning. Serve in chilled bowls with a drizzle of olive oil and a few drops of sherry vinegar.
Pillar III
Quality Hierarchy
Library+
Open The Kitchen to start using this.
Open The KitchenPillar IV
Sensory Tests
No sensory tests recorded yet.
Pillar V
Cross-Cuisine Parallels
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No cross-cuisine parallels recorded yet.
Pillar VI
Beverage Pairings
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No beverage pairings recorded yet.
Pillar VII
Origin & Lineage
Born in the olive groves and wheat fields of Andalusia, gazpacho represents the alchemy of Arab irrigation, Roman olive cultivation, and New World tomatoes converging in a single bowl. This is the liquid bread of laborers — ajo blanco transformed by the gift of tomatoes from the Americas, creating Spain's most perfect expression of summer's abundance rendered drinkable.
Sourcing
Where to find these ingredients
Region: global
Angel Seafoods
Vancouver, BC, CA
Sea Cucumber (Trepang)
Fujiya
Vancouver, BC, CA
Sea Cucumber (Trepang)
Fukuya Foods
Vancouver, BC, CA
Sea Cucumber (Trepang)
Tools & Compliance
The working layer
Profession+ for HACCP and Cost