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Classic Gazpacho

Classic Gazpacho 4.000

Dixie D. Vereen for The Washington Post

Aug 14, 2016

This might be a bit thinner than the gazpachos you're used to, but its consistency is authentically Spanish.

Be sure to rinse the tomatoes before you use them.

Picual olive oil is recommended here for its buttery start and peppery finish; the picual olive is Spanish.

Make Ahead: The vegetables need to marinate in the refrigerator for a few hours and preferably overnight.

Where to Buy: We found picual olive oil at Harris Teeter stores and Moms Organic Markets.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings; makes 5 1/2 cups

  • Generous 2 1/2 pounds tomatoes and their juices, hulled and chopped, plus diced tomatoes for garnish
  • 1 small (3 1/2 ounces) seeded, chopped red bell pepper, plus diced red bell pepper for garnish
  • 2/3 cup (about 3 ounces) peeled, chopped cucumber (seedless or seeded), plus diced cucumber for garnish
  • 2 cloves garlic, minced
  • 1 slice day-old bread (crusts removed), torn into small pieces, plus small croutons for garnish (optional)
  • 1 1/2 teaspoons kosher or sea salt, or more as needed
  • 1 1/2 tablespoons Jimenez or other good-quality Spanish sherry vinegar, or more as needed
  • Small pinch ground cumin (optional)
  • 1/2 cup extra-virgin olive oil, preferably picual olive variety, plus more for optional drizzling (see headnote)
  • Diced white onion, for garnish
  • Diced green bell pepper, for garnish

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Combine the chopped tomatoes, red bell pepper, cucumber, garlic and bread, if using, in an earthenware or glass bowl. Add the salt, vinegar and cumin, if using, tossing to coat. Cover and refrigerate for at least a few hours and preferably overnight.

To make the soup the traditional way, mash all the ingredients in the bowl. Place a fine-mesh strainer over a separate bowl, then, working in batches, use a flexible spatula to push the mashed mixture, including its liquid, through the strainer. After you have extracted as much moisture as possible from the solids, discard them.

Faster ways: Process the marinated mixture through a hand-cranked food mill (using its smallest-holed screen); or place the marinated vegetables and their liquid in a high-powered blender and puree on the highest speed for about 1 1/2 minutes, then strain through a fine-mesh strainer. (Discard the solids afterward for both of those methods, too.)

Stir the oil into the strained gazpacho. Taste; add salt and/or vinegar, as needed. Transfer to an airtight container; refrigerate until ready to use.

Serve chilled, with the garnishes on the side -- diced tomato, cucumber, onion, and red and green pepper; and croutons, if using -- for everyone to help themselves. Drizzle with a little oil, if desired.

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Recipe Source

From Madrid chef Gabriela Llamas, author of “Let’s Cook Spanish, a Family Cookbook: Vamos a Cocinar Español," (Quarry Books, 2016).

Tested by Kari Heebink.

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Nutritional Facts

Calories per serving: 360

% Daily Values*

Total Fat: 29g 45%

Saturated Fat: 4g 20%

Cholesterol: 0mg 0%

Sodium: 480mg 20%

Total Carbohydrates: 18g 6%

Dietary Fiber: 4g 16%

Sugar: 9g

Protein: 4g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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