One of the things that Spain has been able to export to the rest of the world is gazpacho. A typical cold soup originally from the Andalusian region in the south of Spain. It is very refreshing which makes it a great soup for hot summer days. There are millions of versions of gazpacho out there, and I am afraid I will contribute to yet another one 😊.
I have adapted the recipe from the excellent book “The Family Meal” from Ferran Adrià. This book is one of my favorite cookbooks out there. It is a compilation of recipes from the family meals (hence the title) of the staff at “El Bulli” (5-time winner of best restaurant in the world according to Restaurant magazine). What I like about it is the simplicity of (most of) the recipes which makes them perfect for an everyday meal – no spherifications, no deconstructions – and the way the book is organized: by weekly menus with step by step guide on how to prepare a simple 3 course meal. The only downside for me is that I have a hard time finding here in the US some of the typical Spanish produce/ingredients he uses for some recipes. So many times, I found myself adapting them with whatever I can. I have done many recipes from the book and they are really good and easy to do!
Typical gazpacho has bread and garlic in it. I don’t add garlic; I actually do not use garlic for cooking in general (with a couple of exceptions) because my stomach can’t tolerate it. Most of the times I don’t add bread to the gazpacho either, even though it gives it a creamier texture. In his gazpacho Adrià also uses mayonnaise which makes it even richer, but I also omit it. I have tried the mayo and the result is very nice but for my everyday gazpacho I usually skip it and go with a very light version of it.
This time I made an experiment I had long wanted to do. I usually use my blender to the maximum power when I prepare gazpacho, but today I made it in two batches and used two different power speeds to see what happened. The appearance (color and texture) was quite different as you can see in the pictures, but interestingly taste wise it was completely the same. I guess it makes sense as the ingredients are the same and processed pretty much the same way… The more orange-like was the one processed at a maximum power (10 in my Vitamix) and it results in a creamier consistency soup as a result of the micelles formed by the olive oil when mixing so fast. On the other side, when I used a medium power (5 in the Vitamix) the resulting color was bright red just like the original tomatoes.