I asked her for the recipe expecting a long list of ingredients and different techniques to achieve the smooth consistency of her Gazpacho.
Tomatoes, cucumber, basil, garlic clove, salt, pepper and a drizzle of olive oil and a squeeze of lemon.
Ok, so the technique must be complicated. Must be. Nothing that good could be made so easily.
Throw it all (except the olive oil and lemon juice) in the blender. Walk away. Do a couple of things and come back. Taste it and add more salt/pepper if it needs it. Tastes good? Drizzle in the olive oil and lemon juice, and blend again until it’s all combined. Put it in the refrigerator until the Gazpacho is nice and cold then serve it up!
Perfection in a chilled glass!
Cristina… You are a genius!
Toss it all in a blender and enjoy!
- 2lbs Tomato
- 1/2 Cucumber
- 1 bunch Basil
- 1 Garlic Clove
- Salt and Pepper, to taste
- 2T Olive Oil
- 1/2 Lemon, juiced
- In a large blender, add all of the ingredients, except the olive oil and lemon juice.
- Blend on high until the consistency is very smooth, about 5-7 minutes.
- Taste and season if needed. Drizzle in the olive oil and lemon juice then blend for about 30 seconds.
- Refrigerate for at least 30 minutes.
For a bright red Gazpacho, add a red bell pepper. Serve cold. The longer the gazpacho sits in the refrigerator the more intense the flavors will be.