Description

This Castilian Gazpacho recipe is a true classic and perfect for hot summer days! I've been making it since I was a kid and it's always a hit. The secret lies in good bread from the day before, which gives the gazpacho its typical consistency. The garlic provides a pleasant spiciness, which is perfectly balanced by the vinegar. A dash of extra virgin olive oil rounds it off. It tastes best well chilled, garnished with fresh onion. Ideal as a refreshing appetizer or light lunch. Vegetarian and super delicious!

Ingredients (7 ingredients)

1 clove garlic

to taste Salt

4 tbsp vinegar

1.5 l cold water

Bread from the day before cut into regular squares

0.25 piece spring onion

EVOO

Preparation (5 steps)

Chop garlic and mix with salt

Thermomix® Setting

3 sec/Speed 7

Put 1 clove of garlic and a pinch of salt into the mixing bowl and chop for 3 sec./speed 7. Push down with the spatula.

Add vinegar and water

Thermomix® Setting

5 sec/Speed 3

Add 4 tbsp vinegar (depending on the desired strength) and 1.5 l cold water to the mixing bowl and mix for 5 sec./speed 3.

Add bread and mix

Thermomix® Setting

10 sec/Speed 4

Add the bread from the day before, cut into cubes, to the mixing bowl. Make sure the bread is well covered with liquid. Mix for 10 sec./speed 4. If necessary, help with the spatula.

Chill gazpacho

Pour the gazpacho into a bowl and refrigerate for at least 2 hours.

Serve

Before serving, finely chop 1/4 onion and sprinkle over the gazpacho. Drizzle with a few drops of extra virgin olive oil.

Finished cooking? Great! 🎉

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About this recipe

Castilian gazpacho, also known as white gazpacho, is a dish that evokes memories of endless summers at my grandparents' house. It is not the red gazpacho, more internationally known, but an older and humbler version, where bread is the protagonist. It was the food of the peasants, a refreshing and nutritious dish to combat the suffocating heat of the countryside. The magic of this gazpacho lies in the simplicity of its ingredients, but the quality of each one is crucial. Garlic, just one clove, is essential to give it that spicy and characteristic touch. Do not overdo it, as we want a subtle, not overwhelming flavor. The salt, of course, enhances all the flavors. The vinegar, preferably from Jerez, provides the necessary acidity to balance the richness of the bread and oil. Cold water is essential to maintain the freshness of the dish. The bread from the day before is the soul of the gazpacho. It must be a rustic bread, with a dense crumb, that absorbs the water well and gives the gazpacho its creamy texture. Cut it into regular cubes so that it integrates evenly into the mixture. The spring onion, finely chopped, provides a crunchy touch and a slightly spicy flavor that perfectly complements the rest of the ingredients. And, finally, a few drops of extra virgin olive oil, a quality oil, to give it a touch of flavor and smoothness. To prepare it with the Thermomix®, it is important to follow the steps carefully. First, crushing the garlic with the salt is essential to avoid large pieces that are unpleasant. Then, when adding the water and vinegar, make sure they are well mixed before incorporating the bread. When crushing the bread, do not overdo it, as we do not want a paste. If necessary, use the "turbo" function to give it a final touch. Remember that the key is in the texture: it should be creamy, but with small pieces of bread that give it body. This gazpacho is naturally vegetarian. To make it vegan, make sure the bread does not contain ingredients of animal origin. You can experiment with different types of vinegar, such as apple or white wine vinegar, to vary the flavor. Some people add a little ground cumin to give it a more exotic touch. Serve the gazpacho well chilled, directly from the refrigerator. The chopped spring onion and the drops of extra virgin olive oil are essential to enhance its flavor and presentation. You can accompany it with peeled grapes, laminated almonds or even some pieces of melon for a contrast of flavors and textures. You can also serve it with some homemade croutons to give it a crunchy touch. The Castilian gazpacho keeps well in the refrigerator for a couple of days. It is important to store it in an airtight container to prevent it from absorbing odors. You can prepare it in advance and let it cool in the refrigerator overnight to intensify the flavors. Remember that the bread will continue to absorb liquid, so you may have to add a little more water before serving.