Gazpacho

This is by far my favorite dish in the summer. It can be refreshing, crisp, and utterly delightful. Elegantly light with just vegetables, as in the Latin American version or, as in Spain and parts of Portugal, it can contain portions of stale bread.

I truly got hooked on gazpacho in Barcelona. Travelling there a few years ago, I had the serendipitous fortune to enjoy it at a now defunct restaurant. At the tip of Tibidabo, there was a spot that looked out across the entire city and the Mediterranean. (The restaurant there now just dispenses sandwiches and beer through a vending machine. Probably as a result of the economic downturn.)

With just a globe of lime sorbet, the waiter caressingly ladeled the coral liquid into my bowl and topped it with the slightest drizzle of extra virgin olive oil. Sheer heaven.

Since then, I have enjoyed gazpacho in Madrid and throughout Southwestern Spain. I’ve even bought it in containers like orange juice. At the supermarkets, there are a gazillion different brands to choose from. Some are better than others. I do prefer the Spanish version to the Latin American one. But I also appreciate the lower caloric intake on the latter.  Its counterpart, salmorejo, is also one of my favorites. That recipe, however, calls for more bread and is typically a little thicker in consistency.

Another version, often referred to as ajoblanco, is white gazpacho. With bread, olive oil, vinegar, garlic, and often times a ¼ cup of almonds, this too is a lovely cold soup. It’s a nice starter to a summer meal and, because most people don’t realize there is a white option, it’s just a little surprising.

Gazpacho is thick enough to support some lovely garnish, too. The white gazpacho looks great with diced tomatoes and cilantro sitting prettily on top. For the tomato base, diced cucumber is super nice. Or, for a meat blast, a strip of fried Serrano ham. Crunchy. Salty. Yum.

The recipe for the Latin American version is simple. Dump your chopped vegetables in a food processor with olive oil, vinegar, and cumin. I usually add a little heat with some jalapenos and hot sauce. Sambal, sriracha, or just good old Tabasco. Whatever I have on hand.

If you are going for the Spanish version, remember to soak your stale bread in water first and then squeeze it out. It’s all about the consistency and texture.

Here’s a version I often use without the bread:

2 lbs chopped tomatoes

1 yellow pepper

1 orange pepper

2 jalapenos

1 cucumber, seeded

2 garlic cloves

1 small red onion

1 bunch of cilantro

1 tsp salt

1 tsp black pepper

2 tsp cumin
2 tsp hot sauce

1 cup tomato juice

¼ cup lime juice

¼ cup extra virgin olive oil

¼ cup red wine vinegar

Blend. If you like it chunkier, don’t blend as long. If you like it smooth, you’ve got two options. Either lengthen the blending time or, instead of using a food processor, you can throw everything in a blender until it is all incorporated. Drizzle with olive oil, y Hola! Gazpacho. It's what’s for dinner!