Just as I sampled Sangria all over Spain, I spent four years tasting Gazpacho across the Iberian Peninsula. My only regret was that it was a seasonal dish on restaurant menus, served only in the Spring and Summer. During the colder months, one had to make due with other selections.
How do I describe the sensations of Gazpacho for you? The soup itself is cold and tart with a smooth texture, which is in stark contrast to the crisp, finely diced vegetables (and bread) served on top of the soup. It is SO refreshing!
The recipe I’ve developed rivals the best tasted in my Don Quixote like quest for the ultimate Gazpacho.
- 3 cups tomato juice
- 1 cucumber, peeled and diced
- ½ bell pepper
- 2 tomatoes
- 1 small onion
- 1 clove garlic
- 1 tablespoon olive oil
- 1 tablespoon wine vinegar
- dash Tobasco
- 1 tablespoon Wondra flour
- ¼ teaspoon salt
- dash black pepper
- Combine tomato juice, cucumber, bell pepper, tomatoes, onion, and garlic in blender or food processor until smooth
- Strain through fine mesh strainer into a bowl, working the mixture through with the back of a spoon
- Add olive oil, vinegar, Tobasco, Wondra flour, salt and pepper
- Serve with finely diced bread, cucumber, onion, tomato, and bell pepper on the side
- Each diner can decide which of the toppings they would like to have on their gazpacho
When the waiter would serve the toppings, I always said, “un poco de todo.” My Spanish may not have progressed much beyond the kindergarten level, but taste buds did.