Jose Andres's Gazpacho 4.000

Stacy Zarin Goldberg for The Washington Post; food styling by Bonnie S. Benwick/The Washington Post

Jul 11, 2018

This classic combination of tomatoes, green bell pepper and cucumber yields a refreshing soup that can be served as an hors d'oeuvre (in small glasses), a starter or a main course.

It's worth it here to use a good-quality sherry vinegar, which is nuttier-tasting and less harsh than other varieties.

The original recipe called for straining the gazpacho, but we preferred the flavor and texture of the simply pureed soup (not to mention that it's also less work).

Feel free to use some or all of the optional garnishes.

Click here to see step-by-step photos for this recipe.

Make Ahead: The gazpacho needs to chill/rest for at least 30 minutes before serving, so flavors can meld. It can be refrigerated a day in advance. It may separate, but you can re-emulsify it in a blender or with an immersion (stick) blender.


Servings:
4 - 8

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: 4-8 servings; makes 7 cups; 4 main-course servings or 8 first-course servings

Ingredients
  • For the gazpacho
  • 2 pounds plum or Roma tomatoes, cut into quarters
  • 1 medium cucumber, peeled and cut into chunks (seeded or seedless) cucumber
  • 1/2 green bell pepper, seeded and coarsely chopped
  • 1 clove garlic
  • 2 tablespoons sherry vinegar, or more as needed (see headnote)
  • 1/2 cup water
  • 3/4 cup extra-virgin olive oil
  • 1 to 2 teaspoons kosher salt
  • For optional garnish
  • Rustic white bread, griddled in a skillet with olive oil or brushed with olive oil and broiled (whole or torn into croutons)
  • 12 cherry tomatoes, each cut into halves or quarters
  • 1 medium cucumber, preferably seedless, peeled and cut into 1/2-inch cubes
  • 2 tablespoons finely chopped red onion or shallot
  • 1 tablespoon sherry vinegar
  • 3 tablespoons extra-virgin olive oil
  • Coarse sea salt

Directions

For the gazpacho: Combine the Roma or plum tomatoes, cucumber, green bell pepper, garlic, vinegar and water in a blender or food processor; puree until the mixture becomes a thick liquid. (If your blender or food processor is not big enough to hold everything at once, you can start by blending some of the tomatoes with the water and vinegar.) Taste for acidity (this will vary with the sweetness of the tomatoes) and add more vinegar, as needed.

Stop to add the oil and the kosher salt (to taste; start with 1 teaspoon). Puree again briefly until thoroughly incorporated. Taste again, add more salt, as needed. Transfer to a container; cover and refrigerate for at least 30 minutes (and up to 1 day), until well chilled.

For the optional garnishes: Divide the croutons, cherry tomatoes, cucumber and/or red onion or shallot among individual bowls.

At the table, pour the chilled gazpacho over each portion of garnishes, if using, or divide the gazpacho among the bowls. Drizzle with sherry vinegar and the oil. Season lightly with sea salt.

Serve right away.

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Recipe Source

Adapted from "Tapas: A Taste of Spain in America," by José Andrés (Clarkson Potter, 2005).

Tested by Becky Krystal.

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