Gazpacho Soup V Ve Recipe

Name: Gaucho Manchesters GAZPACHO SOUP V Ve Recipe
Cook time: 3 h
Total time: 3 h
Yield: 6 servings
Cuisine: Spanish
Ingredients: 1.2 kg ripe tomatoes (heirloom or plum), cored and quartered; 1 cup cucumber (English or Persian), peeled, seeded, chopped; 0.5 cup red bell pepper, seeded and chopped; 120 ml ripe tomato juice or strained tomato passata; 60 ml extra-virgin olive oil; 30 ml sherry vinegar (or red wine vinegar); 120 ml cold water; 0.25 cup yellow or white onion, roughly chopped; 1 clove fresh garlic (about 1 medium clove), peeled; 12 g fresh basil leaves, packed; 2 tsp sea salt; 0.5 tsp freshly ground black pepper; 0.25 cup cucumber, finely diced (for garnish); 0.25 cup tomato, seeded and diced (for garnish); 4 leaves fresh basil leaves, chiffonade (for garnish); 2 tbs extra-virgin olive oil (drizzle); 1 tsp fresh lemon juice or extra sherry vinegar (optional, to taste); 4 pieces ice cubes (optional to chill quickly)

Inspired by Gaucho Manchester

Time3h

Serves6

Chilled tomato, cucumber, basil, olive oil

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Gazpacho Base

2 2/3 lb (1.2 kg) ripe tomatoes (heirloom or plum), cored and quartered

1 cup cucumber (English or Persian), peeled, seeded, chopped

1/2 cup red bell pepper, seeded and chopped

1/2 cup (120 ml) ripe tomato juice or strained tomato passata

1/4 cup (60 ml) extra-virgin olive oil

2.03 tbsp (30 ml) sherry vinegar (or red wine vinegar)

1/2 cup (120 ml) cold water

Aromatics & Seasoning

1/4 cup yellow or white onion, roughly chopped

1 clove fresh garlic (about 1 medium clove), peeled

0.42 oz (12 g) fresh basil leaves, packed

2 tsp sea salt

1/2 tsp freshly ground black pepper

Garnish & Finish

1/4 cup cucumber, finely diced (for garnish)

1/4 cup tomato, seeded and diced (for garnish)

4 leaves fresh basil leaves, chiffonade (for garnish)

2 tbs extra-virgin olive oil (drizzle)

1 tsp fresh lemon juice or extra sherry vinegar (optional, to taste)

4 pieces ice cubes (optional to chill quickly)

Method

Gazpacho Base

Prepare tomatoes

If using whole tomatoes, score an X at the base, blanch in boiling water 20–30 seconds, then plunge into ice water. Peel, core and roughly chop. Measure about 1.2 kg total (peel included).

In a blender or food processor combine the chopped tomatoes, chopped cucumber (reserve 1/4 cup diced for garnish), chopped red bell pepper, tomato juice/passata, and cold water. Pulse to break down solids, then blend on medium-high until smooth but still with a little texture (about 30–45 seconds).

With the blender running on low, stream in 2 tbs (30 ml) of the extra-virgin olive oil to emulsify the soup slightly.

Aromatics & Seasoning

Add the chopped onion, garlic clove, basil leaves (reserve some leaves for garnish), sherry vinegar, remaining 30 ml olive oil, sea salt and black pepper to the blender with the tomato mixture.

Blend again until completely smooth (about 30–60 seconds). Taste and adjust seasoning: more salt, pepper or vinegar as needed. If the soup is too thick, add up to 60–120 ml cold water to reach desired consistency (classic gazpacho is drinkable-thick).

Strain the gazpacho through a fine-mesh sieve into a large bowl or pitcher, using a spatula to press solids and achieve a silky texture. Discard solids left in the sieve (or reserve as a chunky relish).

Cover and chill in the refrigerator for at least 2 hours, preferably 4 hours, until well chilled. For faster chilling, add 4 ice cubes and stir until melted, then remove any excess water or adjust seasoning.

Garnish & Finish

Before serving, stir the soup. Taste and brighten with the optional 1 tsp lemon juice or extra sherry vinegar if desired.

Ladle chilled gazpacho into chilled bowls or coupe glasses for an aperitivo. Divide into 6 servings (about 230–250 ml each).

Garnish each serving with a small spoonful of the reserved diced cucumber and diced tomato, a drizzle (about 1/3 tbs) of extra-virgin olive oil, and a chiffonade of fresh basil leaves. Grind a little fresh black pepper on top.

Serve immediately as a chilled appetizer or aperitivo. Leftovers keep covered in the refrigerator for 2–3 days; stir before serving and adjust seasoning if needed.