Terra Madre Recipes: Gazpacho In Its Various Forms

08 Aug 2016



From Chef Yelel Cañas

Gazpacho is one of the best known Spanish dishes, as well as one of the recipes from the south of the country. It is especially popular in the summer. It is a cold soup made from raw vegetables dressed with olive oil, salt and vinegar. Although the basic recipe is very widespread, in recent years there have been some broad reinterpretations. Here are a few of them:

Classic gazpacho – red

Gazpacho with sour apple – yellow

Gazpacho with red turnips – purple

White melon gazpacho – green

Gazpacho with carrot – orange

Gazpacho with almonds – white


Ingredients for 4 people

– 1.5 kg of ripe tomatoes, such as San Marzano

– 1 cucumber

– Half a green pepper

– 1/4 of fresh onion

– A hint of garlic

– 250ml of water

– 150 ml of olive oil

– 2 tablespoons of sherry vinegar

– Salt to taste

– Pinch of sugar

Once washed and peeled, all the ingredients must be finely chopped (use of electric blender or food processer lightens the task). Run the mixture through a sieve to remove any seeds and skins. Then add oil, salt, vinegar, water and a pinch of sugar: blend and grind again and then let the emulsion cool in the fridge for a few hours. The dish should be served cold.

Starting from the basic recipe, you can derive numerous versions, adding vegetables that allow you to obtain different flavors and colors.

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