There's a moment in summer when the tomatoes and peppers arrive faster than you can eat them. This gazpacho is made for that moment. Its distinctive feature comes down to a single decision: half the cucumber and pepper isn't blended with the rest, but added afterwards and pulsed only once or twice, just enough to break it down without turning it into a purée. This keeps some bite in the bowl, where most gazpachos end up perfectly uniform. Garlic, cilantro and spring onion lay down a savoury base, while the juice of two lemons and half a teaspoon of cayenne keep things sharp and lightly warm, rather than a flat, cold soup. The olive oil is stirred in after blending rather than with the vegetables: this adds richness without emulsifying or dulling the flavour of the raw vegetables. Since everything is served cold, it's a dish you can make ahead without losing anything. It even benefits from an hour or two in the fridge, giving the flavours time to settle and the cayenne time to mellow. Serve in bowls, with toasted bread or a little mashed avocado on the side for dipping.
Garden Gazpacho: Tomatoes, Peppers and Cucumber
Share this article
Ingredients
- 2 tomatoes
- 2 red peppers
- 1 cucumber
- ½ cup spring onion
- ¼ cup fresh cilantro
- 3 garlic cloves
- 250 ml water
- Juice of 2 lemons
- 3 tablespoons olive oil
- ½ teaspoon cayenne pepper
- Salt and pepper
Method
- Peel the cucumber. Put half of it in the blender with the tomatoes, half the peppers, the spring onion, the cilantro, the garlic, the cayenne, the lemon juice and the water.
- Blend until completely smooth.
- Dice the remaining cucumber and pepper, add them to the blender and pulse just once or twice, so they break down without turning to purée.
- Stir in the olive oil and adjust the salt and pepper.
- Serve well chilled, with toasted bread or croutons on the side.
Tip
If you have time, chill the gazpacho for at least an hour before serving: the flavours round out and the cayenne mellows slightly as it rests. Only pulse the reserved cucumber and pepper once or twice: any more and they turn to mush instead of keeping their bite.
The full range Blender Mixeur
Blender vital Mix, 9 products
FAQ: your questions about homemade gazpacho
What ingredients go into a gazpacho?
The Andalusian base comes down to five vegetables: ripe tomatoes, cucumber, pepper, onion and garlic, along with olive oil, vinegar and often stale bread to thicken it. This version replaces the vinegar with lemon juice, drops the bread, and adds cilantro and cayenne.
How do you make an authentic gazpacho?
The non-negotiable point is the quality of the tomatoes: a gazpacho hides nothing. Next comes the acid balance, the richness of the olive oil, and above all the resting time in the fridge. A gazpacho served straight after blending is always less good than one that has rested for an hour or two.
What toppings go with gazpacho?
The classics are diced raw vegetables, croutons and a drizzle of olive oil. Here, part of the vegetables already plays that role inside the bowl. You can add avocado, sprouted seeds, a few cilantro leaves or a little finely sliced pepper.
How do you make a quick and easy gazpacho?
Everything in the blender, in one go: roughly chopped vegetables, liquid, seasoning, blend and it's done. The quick version can be drunk right away; it will simply be less rounded than a rested one. If you're in a hurry, at least chill the vegetables before blending.
Share this article