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Bluedot founder Victoria Riskin used Tutti Frutti tomatoes in this recipe. Read her Q&A with Chris Cadwell, the owner of Tutti Frutti Farms in the Santa Rita Hills in Santa Barbara County.
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RECIPE: Andalusian Gazpacho (Gazpacho Andaluz)
- Yield: Serves 6
Description
I first tasted Andalusian gazpacho in Seville, Spain, one afternoon when the warm air slowed us down while we were sightseeing and we snuck into a little restaurant. Gazpacho Andaluz was featured on the menu — as it is everywhere in Seville — puréed to silky perfection, always served ice-cold, refreshing, the tomato flavor forward with a subtle, heavenly garlicky sharpness.
I found the gentleman who owned the restaurant, complimented him on his soup, far better than most I told him, and asked for his recipe, but how did he achieve the silkiness? He said the silkiness was Thermomix. He took me to the small kitchen and showed me a handsome kitchen appliance. Though it’s not necessary to make this soup — any good blender will do — that machine is now a star in my kitchen.
The recipe for the soup is simple and calls for just a handful of ingredients: tomatoes, cucumbers, green peppers, garlic, and vinegar. It’s a delicious, inexpensive starter for summer gatherings, and guests are always impressed.
Ingredients
- 2 lbs very ripe organic tomatoes, roughly chopped
- 1 medium organic green bell pepper, seeded and chopped
- 1 organic cucumber, peeled and chopped
- 1/2 medium yellow onion, peeled and chopped
- 1 large garlic clove, peeled
- 2 Tbsps white wine vinegar, to taste
- Fine sea salt, to taste
- 4–6 Tbsps olive oil
- Cold filtered water, as needed
Instructions
- Put all the ingredients but the oil into the blender or food processor: tomatoes, bell pepper, cucumber, onion, garlic, vinegar, and salt. Blend until completely smooth.
- With the motor running, slowly drizzle in the olive oil to emulsify.
- Adjust consistency with cold water — gazpacho should be pourable, not thick. I add 8 cubes of ice because my blender has strong blades.
- Chill for at least 2 hours, preferably longer.
- Taste again before serving and adjust salt or vinegar if needed.
- Serve very cold, with a final drizzle of olive oil.
Notes
- Texture, From Rustic to Silky: For an ultra-smooth texture, blend longer than you think. A high-powered blender works beautifully, and for a classic finish, many cooks pass the soup through a sieve to achieve that velvety texture. It’s worth the effort.
- Chill and Rest: Gazpacho improves with time — overnight is ideal. Serve cold, but not icy, so the flavors stay alive.
- To Serve: In southern Spain, gazpacho is often sipped from a glass, but it’s equally lovely in a bowl. Offer garnishes on the side, like finely diced cucumber, green bell pepper, homemade croutons, and extra-virgin olive oil.
- A Model of Earth-Friendly Cooking: No cooking means no energy use. Gazpacho is ideal for overripe or imperfect produce, entirely plant-based, and low-carbon when ingredients are local.
