Real Deal Gazpacho
I have a lot of fine qualities. Brag-able qualities. Skills, talents and aspects of my character that are tippy-top. But food photography is, unfortunately, not one of them.
This photo doesn't show a correctly lit and mouthwateringly staged bowl of gazpacho...but that doesn't mean you shouldn't eat it. On the contrary, get your spoon ready, and plug the almost non-existent calories into your food diary of choice. Because this gazpacho is the bomddotcom.
First, let me start out by very proudly declaring that this recipe is not mine. It comes straight from España, from the cocina de mi amiga, Patricia. Or more correctly, from her mother's kitchen.
We had tasted some really delicious Gazpacho Andaluz while on our recent jaunt to Spain, and when we returned I had ordered a Spanish brand online that I had liked on the train from Madrid to Barcelona. But...it was really hard to find, and super expensive. I kept asking Patri if she could find it for me, and in the end she was like, "I don't know that brand, but I can give you the recipe. It's super easy."
Now, my dumb American brain was like NO, IT WONT TASTE THE SAME. AND, GAZPACHO, THE WORD IS NOT ENGLISH SO IT WILL BE HARD TO MAKE. Then, she passed along the recipe, I face palmed, and made it in 2 minutes, all the while singing an Ode to Patricia.
So, here it is.
Makes ~6 servings, ~150 calories each.
5 tomatoes, cut in 4
1 peeled cucumber (if you leave the peel on it makes you gassy, FYI)
2 cloves garlic
1 bell pepper ( Patri said green, which I did, but my mom was all like, "Ah nah, I'm using red")
3 tbsp vinegar (I used balsamic)
1/2 -3/4 cup Olive oil. (Don't be cheap, use the good ish.)
Salt to taste, but Patri says (use like a lot)
Put in blender. Blend. Blend. More blending.
For me, the crazy thing was that everything was raw. Maybe I shouldn't have been surprised, but it seemed...too easy? Anyway, literally 2 mins.
See you next week for some travel related goodness/mild soul searching.
For shots of life in Barcelona, Follow Patri on Instagram: @patrilara