We’ve heard a lot from friends about contributor Alex Province’s gazpacho, a recipe he traces back through generations of his family in Spain. It’s a winner, the real deal, featuring ripe tomatoes, extra virgin olive oil, garlic, and salt all combined in a simple blender (or food processor).
Use the best tomatoes you can get your hands on, of course; they’re all over the region at farmers’ markets, and in more than a few backyards. There’s no sin in trying this version of gazpacho and adding whatever else you might like. Serve Alex’s recipe in a soup bowl and add grilled shrimp. Olé.
Ingredients
- 1 clove garlic
- 1 cucumber peeled and roughly chopped
- 1 green pepper seeded and roughly chopped
- 3 heirloom tomatoes large, quartered
- 2 1/2 tablespoons red wine vinegar
- 1/2 cup olive oil extra virgin, good quality
- sea salt to taste
Servings:
Instructions
- In a blender, mince the garlic, then cucumber, and finally green pepper by pulsing each item as it is added.
- Add tomatoes piece by piece and pulse in between (do not over mix).
- Add a little salt and vinegar and quickly pulse.
- Turn blender on and while running, slowly and carefully stream the olive oil into the top opening so as the allow the oil to emulsify. You will see the color change to a creamy pink.
- Taste and adjust salinity and acidity. (If tomatoes are very ripe you will need more vinegar.)
- If serving immediately, add a handful of ice to the blender and quickly pulse. (Otherwise, store in fridge until cold.)
- Serve in a glass bowl or cup.
