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vine-ripened if possible
green Cubanelle pepper
also called Italian pepper
of a small white onion
good quality extra virgin olive oil
plus extra for drizzling
Vinager de Jerez
plus extra for garnish
toppings such as diced green apple, onion, pepper, croutons, or hard-boiled eggs
1934 Bloody Mary mix
Thoroughly wash and dry the vegetables.
Peel the tomatoes if desired, then coarsely chop them.
Split the pepper in half lengthwise and discard the seeds and membranes, then cut it into a few smaller pieces.
Peel the garlic, cut it in half lengthwise, and remove the core. This part of the clove can add bitterness when the garlic is eaten raw.
Peel and quarter the onion.
Peel the cucumber and cut it in half. Add half to the blender and save the other half for a topping.
Add the tomatoes to a powerful blender, then add the pepper, garlic, onion, and cucumber. Blend on low speed until the vegetables are mostly chopped, then blend on high speed until it is puréed.
Season with the salt and vinegar. Keep the blender running on a slow speed and slowly add the olive oil until it’s emulsified.
Taste and adjust the salt and vinegar to taste. Thicken as desired with stale bread or croutons, or thin it down with ice-cold water.
Pour the gazpacho through a chinois strainer to remove any tomato skins or small lumps, then refrigerate for at least 30 minutes, or until ready to serve. It will keep in the fridge for 4-5 days.
Add 1934 Bloody Mary mix to taste stiring to blend well.
Serve the gazpacho cold in glasses or in small bowls garnished with a drizzle of olive oil, a sprinkle of salt, or with other toppings.
Premium meat deserves premium sauce!
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