Gazpacho (Three recipes)

Thanks to: Jaime de Castellvi
Served at Virginia Elf Spat II

(Gazpacho: Chilled Tomato Soup)

Ingredients and Amounts:

Tomatoes 1/4 kilogram (about 1/2 lb.)
Peppers 2 pieces
Garlic 1 tooth
Oil 5 tbsp
Vinegar 2 tbsp
Breadcrumbs 150g


In a brass-mortar mix the garlic, the pepper cut into strips and a bit of salt; mash it all together, add then the tomato cut into pieces and the bread crumb, soggy and crushed. Well mixed add the oil bit by bit, working it with the hand of the mortar as though it were mayonnaise. Once it has soaked in all of the oil, clarify in a bit of water and pour over a strainer under which there is a deep vessel. Crush through adding a liter and a half of cold water. When all has gone through, add the vinegar, rectify with salt, and pour over a soup container over some bread croutons. Serve chilled.


Ingredients and Amounts:


Tomatoes 1 kilo (2.2 lbs)
Pepper 1 small piece
Small Garlic 1 or 2
Bread 1 to 1-1/2 loaf
Olive Oil 3/4 cup
Vinegar and Salt  


Cucumbers 1-2 pieces
Onions 1-2 pieces
Pepper 1-2 pieces
Tomato 1-2 pieces
Dry bread croutons 1 bag

(All seasoning ingredients are served separately, diced into little squares)


Place bread crumb soaking in a bottle and a half of water. Place half of all the ingredients diced into little bits into the blender (peeled tomatoes, pepper, garlic, oil, bread and salt, but not the vinegar). Place on "puree" for a while, then end in "grind". While the liquid works its way down in the blender, prepare the rest of the ingredients. As each load is done, pour it into a deep container. Once it is all done, chill in the refrigerator.

The vinegar is added when serving, one tablespoon per bowl. Add only to portions which will be consumed right away. Add seasoning bits to taste.

(Chilled Tomato Soup)

Ingredients and Amounts:


Ripe Tomatoes, Chopped 1-1/2 lbs (680 grams or 24 oz.)
Medium Green Bell Pepper, cored, seeded and choped 1
Small onion, chopped 1
Small cucumber, peeled and chopped 1
Olive Oil 1/2 cup (115 ml, 8 tbs or 4 oz.)
Stale French bread rolls, broken into pieces 2
Tomato juice 1 cup (240 ml or 8 oz.)
Red Wine Vinegar 1/4 cup (60 ml, 2 oz. or 4 tbs.)
Dried Thyme 1/4 tsp
Garlic, chopped 1 clove
Salt 1 tsp
White pepper to taste

Garnishings: (per serving each)

Diced Cucumber 2 tbsp (28 grams)
Diced Green Pepper 2 tbsp
Diced Onion 2 tbsp
Diced tomatoes 2 tbsp
Croutons to taste  


In a large non-aluminum bowl, place all the ingredients except the salt, pepper, and garnish; add water to cover (1-1.5 liters only) and refrigerate overnight. In a blender or food processor, puree the chilled mixture. Strain, add salt and pepper, and chill. Pass the garnishes in small bowls with the chilled soup.

Makes 6 to 8 servings.

Note: Gazpacho keeps well in the refrigerator for several days.

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