Traditional Gazpacho

This basic version of gazpacho is the one travelers would be most likely to encounter when touring through Spain. The fact that this soup is commonly found, however, in no way renders it "ordinary".

One taste of this chilled gazpacho and you will be instantly transported to a land of whitewashed walls, red-tiled roofs, and a golden sun...

  • Diners: 4
  • Preparation time: 30 min.
  • Difficulty: easy

Ingredients

  • 10 oz of bread
  • 21 oz. of tomato
  • 2 cloves of garlic
  • 2 onions
  • 2 red and green peppers
  • 1 cucumber (optional)
  • 7 tablespoons of oil
  • 2 tablespoons of vinegar
  • 1 1/2 tablespoon of water
  • Cumin (optional)

Preparation

In a big mortar mash the cumin, the garlic and the soaked bread, in a plastic bowl mix the chopped onion, the chopped tomato, the oil, the vinegar, the salt and the contents of the mortar, mash it with the mixer and add very cold water to mix everything. Add salt and strain it. Keep it in the fridge until served.

Serve with the tomato, the cucumber, the pepper and the toasted bread cut to dices.

See Also...

Spain... A Culinary Road Trip

Spain... A Culinary Road Trip

Mario Batali and Mark Bittman along with Gwyneth Paltrow and the Spanish actress Claudia Bassols take the ultimate road trip adventure, showcasing the pleasures of Spain and the country's regional cuisine. More than seventy recipes from Mario appear in this scrapbook of the dream vacation through Spain.

Spain...A Culinary Road Trip is the companion book to the public television series Spain...On The Road Again.

Find out more


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    First let us tempt you with some incredible cured meats. Thinly sliced Serrano and Ibérico hams are unlike any ham in the world. Best served at room temperature with good crusty bread. Cured chorizo sausage by Palacios has a smoky, meaty flavor and is also ready to slice and serve. And our artisan cooking chorizo is made with free-range, humane certified pork for the most flavorful chorizo in America. Finally we offer paper thin slices of Cantimpalo chorizo from Burgos.

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