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Traditional Spanish Gazpacho

By Chris Baskind • Published March 20th, 2007 • Further Reading ShareThis

Gazpacho is one of the best examples of what is called the “Mediterranean Kitchen.” Its origin is Andalusia — one of the warmest regions in the south of Spain — although these days it has become popular through the country and beyond. It’s difficult to find any Spanish household which doesn’t prepare gazpacho for anytime summer meals.

The method of making gazpacho is something which is passed down from mother to daughter. While the ingredients are mostly the same, the proportions vary to taste:

1 kilo (about 2 1/4 pounds) red ripe tomatoes
1 clove of garlic
50 grams (about a quarter cup) green peppers
40 grams (1/4 cup) onion *
70 grams (1/3 cup) peeled cucumber **
30 grams (2 tablespoons) vinegar, to taste ***
70 grams (1/3 cup) extra virgin olive oil ***
800 grams (3 1/2 cups) water. Can also be ice cubes.
Salt to taste

Directions

Combine all the ingredients in a blender or food processor and mix until smooth. Normally the oil, salt, and vinegar are added at the end the mixing process. Gazpacho should be served cold, so ice should be used instead of water when not prepared sufficiently in advance.

This recipe is for classic gazpacho. You’ll see it never comes out quite the same, depending on the flavor of the tomatoes and the oil. Nevertheless, in my home, daily gazpacho is the reason I have looked for other interesting variations:

Using raspberry vinegar

Using the same recipe, replace the normal vinegar with raspberry vinegar (I usually use the “Balsamic of Módena” kind). The mixture of tomato with raspberry vinegar is exquisite, even in salads!

Avocado gazpacho

The same recipe, but substitute the tomatoes with avocados. In this case, the consistency is more solid, and we use 200 grams (about a half pound) less. That’s 800 grams (about 1 3/4 pounds) of avocados and the same amount of water.

White gazpacho

The same recipe, but substitute the tomatoes for 1 liter (about 2 pints) of unflavored yogurt. The consistency of this gazpacho is more liquid and the cucumber taste is stronger. So begin with 200 grams (about a cup) of water.

* This is about half a medium onion, peeled.
** In traditional Spanish use, the cucumber is never fully peeled.
*** The amount of vinegar is about a dessert spoon. The oil is about a soup spoon. This is the classic proportion for Mediterranean cooking using these two ingredients.

For best results, use fresh, organic, locally produced ingredients.

Maru Canales is a Madrid-based professional Feng Shui consultant. A student of Lilian Too, she holds a Master in Practitioners FS and a Master in Consultancy FS. She also holds an MBA and Doctorate in Organizational Behavior in Complex Organizations from the Universidad Pontificia de Salamanca. Her Feng Shui consultancy, OCTO, assists large corporations, small businesses, executives and individuals.