According to Susan, at least. Therese and Grandma have their own versions that they prefer, and for such a simple dish, you wouldn’t think passions would run so high.
I am anti-onion, pro-olive oil, and adamantly opposed to straining.
In truth, it depends on the tomatoes you start with, and here in Sonoma, we get (and grow) some pretty amazing tomatoes. This recipe calls for the humble ‘Roma’ plum tomato, which is easily found everywhere year-round. It is a meaty, dry tomato which makes for a richer soup, but requires a bit of water. If you have a more delicate, juicier variety, do not include the water.
Part of the charm of this gazpacho is the pepper. Most definitely NOT a bell pepper, this is a long, dark green variety with little to no heat to it. On the East Coast, you may find an Italian pepper more easily than a Pasilla or Anaheim.
The sherry vinegar is what makes this gazpacho the real deal. No other type of vinegar gives you the right zing.
Gazpacho Andaluz
Ingredients
- 2 pounds fresh plum tomatoes
- 1 pasilla or anaheim pepper, seeded
- 1 cucumber, peeled
- 2 tablespoons sherry vinegar
- 1/4 cup olive oil
- 1 cup bottled/filtered water (reduce if using juicier type of tomatoes)
- 1/2 teaspoon salt
Instructions
- Add all ingredients to a high powered blender or Vitamix and puree.
- Chill one hour or more.
- Serve with a drizzle of olive oil and a pinch of maldon salt flakes.
As delicious as this is, it makes me think of gazpacho’s cousin, salmorejo. Anne and I enjoyed a spectacular version in San Sebastián in 2018.
Excellent, I love salmorejo and nominate you to submit a recipe G! With a story!