Spanish Gazpacho for Lebanese Friends

Last Sunday a very special person and I cooked for very special people…

The thing is, that night I was more like the assistant and unfortunately I was too distracted to take clear pictures and write the measurements, so out of the several yummy things we cooked I can only share with you my Gazpacho recipe!

This picture is the only I have. (From a smart phone)

Ingredients (recipe for 6 yummy tummies):

For the Gazpacho

  • 1 KG of  tomatoes without the seeds. (whatever you have at home is OK. It’s preferable though if they are ripe. I like mixing tomatoes. Last Sunday I used some cherry tomatoes, some of the dark tomatoes and some “normal” one)
  • 4 to 5 crust-less sandwich breads (pain de mie).
  • 2 garlic gloves
  • 2 small cucumbers peeled (or 1 medium size)
  • 1 small green pepper without the seeds (or half a medium sized pepper)
  • 1 teaspoon of sherry vinegar (Vinaigre de Xeres)
  • 2 teaspoons of red-wine vinegar
  • 1/3 cup of extra virgin olive oil
  • 1 cup of cold water (+more for soaking the bread)
  • 2 teaspoons of Salt
  • ground pepper

For the Toppings:

  • Olive oil
  • green onions (cut in small pieces)
  • cucumbers (Typically it should be cut in cubes, I like to cut them in thin long circle slices)
  • Tomatoes (Typically it should be cut in small cubes)
  • Rustic bread cut in cubes and grilled
  • Optional and for fun: strawberries, watermelon, shrimps, fresh crab, avocado, and anything your imagination tells you)
  • Salt and Pepper


For the Gazpacho

  • Cut the sandwich bread in cubes and let is soak in cold water for about 15 minutes.
  • Then squeeze to remove the extra water.
  • In a small saucepan, put the garlic gloves and cover with water and bring to boil. (5 minutes)
  • In a blender: Transfer the garlic to the blender, blend.  Add the soaked bread, the salt, the tomatoes, cucumbers and green pepper. Blend.
  • Add the vinegars while the blender is still running. Then the oil slowly. Then the ground pepper.
  • Optional (I do it even though it is rarely recommended): For a smooth texture I like pouring the mixture in a sieve (on top of a big bowl). This way, the liquid gazpacho will the retrieved and the puree texture will remain in the sieve. Then mix both the liquid and puree in the blender for a smooth texture.
  • Refrigerate the gazpacho for at least 3 hours.

For the toppings:

  • Some people like frying the bread crumbs (like croutons). I just grill whatever bread is left at home.

Propose the gazpacho to your friends, with olive oil, tomatoes, cucumbers, onions, bread, salt and pepper… They will enjoy making their own!



2 thoughts on “Spanish Gazpacho for Lebanese Friends

Leave a Reply to Cancel reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>