Last week I shared the fact that I was whipping up a batch of my favorite cold summer “soup”, gazpacho, and Brad Spencer on Twitter goaded me into sharing it. OK, actually, I am happy and proud to share this recipe, as for me it represents true food love that was lavished up me by my Spanish “madre”Maria Jose whilst I lived with her in Seville.
Stirring up trouble (and paella) en la cocina with Maria Jose
I remember it took a little while to let my palate’s guard down (not palace guard) and get comfy with the idea of what came across as cold soup in a cup – oh puhlease at least present it in a bowl! – or liquified salad. I am now still continuing this happy tradition all the way back in California and many years later. I can imagine Maria smiling knowingly as she did when I would ask for seconds…and thirds, after my initial reluctance was smothered by food lust.
Take her for a spin....
There are many variations of gazpacho, and I must say that I like all that I have tasted. I hope you enjoy this one if you are so bold as to blend it. 😉
Sorry the measurements are so vague – anyone who has intruded upon a beloved aunt or grandma’s kitchen in the hopes of catching a few sprinkles of their culinary magic knows they operate from instinct, not Pyrex measuring cups.
Maria Jose’s Autentico Gazpacho
stale french bread (or similar), about the size of a large roll soaked in water (OK about 2 cups)
1/2 cucumber – chopped (peeled, if you like)
1/2 bell pepper – seeded and chopped (green or red, your preference. I prefer red)
4-5 tomatoes – chopped
1-3 cloves garlic – chopped
salt to taste (I use lots!)
1/3 cup + or – apple cider vinegar
1/2 cup + or – olive oil
1 cup cold water, added after blending
Place all items in a blender and blend well for several minutes. Add the water and some ice cubes and chill thoroughly. Enjoy!
*optional: I sometimes add Spanish Marcona almonds, but make it your own and go to town!
OK, it tastes better than it presents, I promise!
For more about my food adventures in Sevilla: Olive Me – Why Not Take Olive Me?
and my famous favorite foods list: My Top 10 Foods for Moods
{ 7 comments… read them below or add one }
What a great blender picture!
Mmmm…it looks delightful Gina! I think it presents very well! Thanks for sharing!! :)))
Making it this weekend for a campout!
I love Gazpacho soup, a must try and one of the best cold soups.
My friends from spain had introduced me to this great dish.
What intrigued me in your recipe was that you add Apple Cider and Almonds which I hadn't tried before and I ll give it a try soon. I am sure instead of the Almond, Cashew nut can be used too.
Hi Herb (may I call you Herb? 🙂 ) Thank you for visiting and trying this out. Go LIGHT on the vinegar. You can always add more but it's much harder to minimize the potent flavor once you've added it. Enjoy and let me know how it turns out with the cashews! 🙂 Gina
I've never tried Gazpacho, but I am so game. Not sure when I will do it, but I'll let you know how it comes out.
Heyyy Kenneth! Thank you for visiting. I have a caveat about the gazpacho….go LIGHT on the vinegar. It's probably the one ingredient that is the hardest to get accustomed to. You can always get bolder with it later 😉 Let me know how your experience goes. Don't wait too long! It's a cold soup :)) Cheers n huugs n buen provecho, Gina
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