Classic Gazpacho
16
- Prep Time10 min
- Total Time20 min
- Makes4 servings
(Produced by Aimee Nishitoba. Photo by Christie Vuong. Food styling by Sage Dakota. Prop styling by Madeleine Johari.)
Too hot to cook dinner? A cool bowlful of gazpacho is the perfect solution. When laid out with a few snacks, such as almonds and serrano ham, it truly feels like a guest-worthy meal—one that tastes even better if made ahead and chilled.
Ingredients
680 g very ripe tomatoes, cores removed and roughly chopped
1/2 large cucumber, peeled and roughly chopped
1 small cubanelle pepper, deseeded and roughly chopped
1 medium shallot, root removed and quartered
1 garlic clove, smashed
2 tsp Worcestershire sauce
1 to 2 tsp white wine vinegar
1 tsp salt
Pinch of cumin
6 to 8 tbsp olive oil
For serving
Sliced cucumber (optional)
1 200-g package sliced serrano ham, at room temperature
1 cup spiced or salted almonds
1 cup pitted, marinated manzanilla olives
1 loaf crusty bread, sliced
Salted butter, for spreading
Instructions
Combine tomatoes with chopped cucumber, pepper and shallot in a high-powered blender. Pulse until pulpy, but not fully blended. Add garlic, Worcestershire sauce, vinegar, salt and cumin. Blend on high until combined.
Reduce speed to a steady whirl and slowly drizzle in oil until gazpacho emulsifies and turns a creamy orange colour. Taste and season with more salt, if needed. (If using a hand- or lower-powered blender, press gazpacho through a sieve.)
Portion into 4 bowls if serving immediately, or refrigerate up to 8 hrs. If gazpacho separates after chilling, re-combine with a whisk.
To serve, garnish gazpacho with a drizzle of good quality olive oil and sliced cucumber, if desired. Arrange serrano ham, almonds, olives and sliced bread and butter in small serving plates and snack bowls to serve alongside gazpacho.
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