Classic Gazpacho

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Roughly chop the 900g ripe tomatoes, 1 piece cucumber, 1 piece red bell pepper, and 0.5 piece green bell pepper into large chunks.

   Ongeveer 5 min

   Tip van de kok: Select very ripe, flavorful tomatoes for the best gazpacho. Heirloom or vine-ripened varieties work wonderfully.

2. 2

   Peel the 2 garlic cloves.

   Ongeveer 1 min

   Tip van de kok: For a milder garlic flavor, you can remove the green germ from the center of the clove.

3. 3

   Remove the crusts from the 1 slice of white bread and place it in a small bowl.

   Ongeveer 1 min

4. 4

   Pour enough cold water over the bread to fully submerge it, and let it soak for 2-3 minutes until softened.

   Ongeveer 3 min

   Tip van de kok: Soaking the bread helps to thicken the gazpacho and gives it a smoother, more emulsified texture without adding cream.

5. 5

   Combine the chopped tomatoes, cucumber, red bell pepper, green bell pepper, peeled garlic, 2 tbsp red wine vinegar, 3 tbsp extra virgin olive oil, 120 ml cold water, 0.5 tsp salt, and 0.25 tsp black pepper in a large, high-speed blender.

   Tip van de kok: Using a powerful blender is key to achieving a truly smooth gazpacho. If your blender is less powerful, you may need to blend in smaller batches.

6. 6

   Squeeze out any excess water from the soaked bread and add the softened bread to the blender with the other ingredients.

   Ongeveer 1 min

7. 7

   Blend on high speed for 2-3 minutes until the mixture is completely smooth and creamy, stopping to scrape down the sides of the blender as needed.

   Ongeveer 3 min

   Tip van de kok: For an exceptionally silky texture, you can pass the blended gazpacho through a fine-mesh sieve to remove any remaining seeds or skin fragments, though this step is optional.

8. 8

   Taste the gazpacho and adjust the seasonings as desired, adding more salt, pepper, or red wine vinegar to balance the flavors.

   Ongeveer 1 min

   Tip van de kok: The flavor of gazpacho deepens as it chills, so season slightly bolder than you think is necessary.

9. 9

   Pour the gazpacho into a large pitcher or an airtight container.

   Ongeveer 1 min

10. 10

    Refrigerate the gazpacho for at least 2 hours, or preferably overnight, to allow the flavors to meld and the soup to chill thoroughly.

    Ongeveer 2 uur

    Tip van de kok: Chilling is crucial for gazpacho; it allows the flavors to fully develop and ensures a refreshing experience.

11. 11

    Before serving, finely dice the 0.25 piece cucumber and 0.25 piece red bell pepper for garnish.

    Ongeveer 5 min

    Tip van de kok: Cut the garnish vegetables into very small, uniform pieces for an elegant presentation and pleasant texture contrast.

12. 12

    Serve the chilled gazpacho in individual bowls, garnished with the diced cucumber and red bell pepper, and a final drizzle of 1 tsp extra virgin olive oil.

    Ongeveer 1 min

    Tip van de kok: A high-quality finishing olive oil will add a beautiful aroma and richness to the gazpacho.