I am a Spanish chef and I am going to make a traditional Gazpacho
It is a very fresh and raw soup,
Made with cool cucumbers, crispy red peppers, green peppers
And the main ingredient, the tomatoes.
And as you know, we love tomatoes in Spain.
So let’s start cooking, if cooking is involved, because,
This tool will do all the work for us.
We only have to cut the vegetables into coarse pieces,
and everything goes into the blender.
I’m going to start with a green pepper,
Sorry, red pepper, green pepper.
If that was a traffic light, I was dead now.
(laughs)
Cut through half.
Put your fingers in the pepper.
And take out the seeds.
Cut into coarse pieces.
Okay, this is not for top chefs.
That’s all I do.
Stop it all.
I still do some kind of half Spanish onion in the mix.
Garlic clove.
A tip, if you do not like the aftertaste,
I suggest that you remove the middle part of the garlic.
That’s kind of the germ
Just get rid of it.
Because I have an important appointment later, I get it off.
Actually it is a date (laughs).
Now the tomatoes, I have a large variety of tomatoes,
but, these are normally found in the supermarket.
I used six tomatoes, just in large pieces, cut them into quarters.
OK!
Take a cucumber, cut about a quarter of it.
Leave the peel.
This is all going to be blended.
Bread. It gives a bit more body to the recipe.
Tie it together.
Use old bread if you have this in house.
Pour a little water.
About a glass
A good pinch of salt!
Good pinch of pepper.
A dash of sherry vinegar. (Pop!)
You can use any type of vinegar, but
it is fermented and simply gives a delicious intensity.
A good Extra Virgin Olive oil, Very important!
Spanish, if possible.
We are the largest producers in the world.
In my family, we always add a little cumin,
So a nice generous snuff.
These types of blenders already ensure that the mix is warmer due to the friction of the knives.
So I add some ice cubes.
So that the mix remains cold.
When this becomes lukewarm or hot, the taste changes.
Let’s blend!
(Sweeping the blender)
Perfectly smooth.
For me at least.
Some of you may not like the pieces in the soup.
So get it through a Chinois. That’s enough.
Now pour it into a soup bowl.
We normally garnish with pieces of baked bread.
A number of croutons.
A little garnish: Cucumber,
green pepper, red pepper, whatever you have in the house.
A little olive oil.
And sometimes, an ice cube!
When you serve the soup in a bowl,
it is important to add extra layers of crunchiness.
So that it does not become boring soup.
Let’s taste!
I do not know why I am surprised again,
but sometimes have the simplest and fastest things
so much taste.
You know, you can see all the fragments of the cumin,
the pepper, you know? The sweetness of the oil, the acidity.
And all the different vegetables that you can actually taste!
You taste the garlic, I taste the tomatoes.
So here he is, my perfect Gazpacho.
If you want another drink on a very hot day,
Click here, it is a freshly made lemonade.
With a touch of Saffron
Very special!
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Bye!
This recipe and many other classic Spanish dishes can be found in my book, Tapas Revolution.
(Music)
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