1968: Málaga Gazpacho
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3cups cored, coarsely chopped fresh tomato
- 1½cups peeled, coarsely chopped cucumber
- 1green pepper, cored, seeded and coarsely chopped
- 1clove garlic, sliced
- ½cup water
- 5tablespoons olive or corn oil
- ¼cup red- or white-wine vinegar
- Salt to taste
- 2slices untrimmed fresh white bread, cubed
Nutritional analysis per serving (6 servings)
152 calories; 12 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 6 grams polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 2 grams protein; 398 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine all the ingredients in the container of an electric blender. Blend at high speed, pausing now and then to scrape down with a rubber spatula as necessary.
- Step 2
Pour the mixture through a large sieve placed inside a mixing bowl. Press and stir with a wooden spoon to extract as much liquid as possible. Discard the solids. Taste soup for seasoning and add more salt and vinegar if desired. Chill thoroughly before serving.
Private Notes
Comments
A wonderful version--one change: sherry vinegar.
This recipe has been one of my summer standards for over 40 years, and the only change I have made is to reduce the water and slightly reduce the vinegar, depending on the acidity of the tomatoes. It was published in Craig Claiborne's Favorites from the NYT, which is where I encountered it. It is always really well-received.
Omitted bread. added fresh tarragon. used 2 cloves garlic, used anahiem pepper seeded and rinsed.
Put everything in bowl then poured in blender and blended. My new Ninja did a really excellent job!
Tastes great! Made 1 quart.
I've used this recipe every summer for over 30 years. Gazpacho is SUMMER! Blended and well-chilled, the raw vegetables are almost a religious taste experience - no seasonings ever necessary except olive oil, S&P, and the sherry vinegar. After blending the ingredients as listed, I also roughly chop more cucumbers and red peppers and stir them in for each serving.
Fifty years ago a college roommate made gazpacho. I’ve made it several times every summer since then. I like it to be somewhat chunky, so I blend parts of it, and keep some chunks in the soup. I serve in tall glasses with an iced tea spoon. Drink it, or spoon it. A dash of Tabasco makes it.
This recipe is so good, I am loathe to try any other!
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