Classic Andalusian Cold Gazpacho Soup
Mise en Place / Ingredients[8]
- 2.2 lbs (1 kg) Ripe Roma or plum tomatoes
- 1 whole Italian sweet green pepper or Anaheim
- 1 small Peeled cucumber
- 1 clove Garlic clove, degermed
- 0.3 cup (75ml) Spanish extra virgin olive oil (Goya Extra Virgin)
- 2 tbsp Authentic Sherry vinegar (Vinagre de Jerez)
- 0.5 cup Ice-cold water (to adjust consistency)
- 1.5 tsp Fine sea salt
🛒 US Supermarket Brand Guide
Aged in oak casks providing complex nutty acidity. • 📍 Vinegar aisle.
Cooking Sequence & Checkpoints
Chop ripe Roma tomatoes, green pepper, and peeled cucumber. Split the garlic clove and remove its inner green germ.
✓ Checkpoint: Fresh vegetables prepped.
Blend chopped vegetables, garlic, 1.5 tsp sea salt, Sherry vinegar, and up to 1/2 cup ice-cold water at maximum speed for 3 full minutes.
✓ Checkpoint: Smooth homogenous puree.
Drizzle in extra virgin olive oil in a steady stream with the motor running to emulsify into a pale velvet soup.
✓ Checkpoint: Pale salmon-orange silky soup.
Pass through a fine-mesh sieve to catch stray skins and seeds. Chill at least 2 hours (120 minutes) before serving ice-cold.
✓ Checkpoint: Ice-cold velvety gazpacho.
🔬 Why It Works:
High-Speed Olive Oil Emulsion: Drizzling olive oil into the blender creates a stable lipid-water emulsion, yielding a creamy velvety mouthfeel without dairy.
⚠️ Troubleshooting:
Harsh garlic aftertaste: Split garlic clove and flick out green bitter core before blending.