Gazpacho Andaluz Clásico

Ingredients

• 1.2 kg ripe pear tomatoes (peak summer ripeness, room temperature)
• 1 medium cucumber (peeled and seeded)
• 1 large red bell pepper (roasted, peeled, and seeded)
• 60 g white onion (sweet white variety, roughly chopped)
• 2 cloves garlic cloves (Spanish purple garlic preferred)
• 60 g day-old country bread (crusts removed, torn into pieces)
• 30 ml Jerez sherry vinegar (aged minimum 3 years)
• 90 ml Spanish extra virgin olive oil (Picual or Hojiblanca variety)
• 8 g sea salt (preferably Flor de Sal)
• 200 g ice cubes (for texture and temperature)

Method

1. 1
   Score the tomatoes with an X, blanch in boiling water for 30 seconds, then shock in ice water. Peel, quarter, and remove seeds through a coarse sieve, reserving the liquid. The flesh should yield approximately 800g of pure tomato. ⏱ 30s
2. 2
   Roast the bell pepper over open flame until skin is completely charred and blistered, 8-10 minutes total. Steam in a covered bowl for 15 minutes, then peel away all skin and remove seeds. The pepper should be sweet and smoky. ⏱ 10:00
3. 3
   Soak the torn bread in cold water for 10 minutes until completely saturated. Squeeze firmly to remove excess water — the bread should hold together but not drip. ⏱ 10:00
4. 4
   Combine tomatoes with reserved juices, roasted pepper, cucumber, onion, garlic, and soaked bread in a blender. Add half the olive oil, vinegar, and salt. Blend on high speed for 2 minutes until completely smooth and emulsified. ⏱ 2:00
5. 5
   With blender running, add ice cubes one at a time until the gazpacho reaches 8-10°C and achieves a velvety, pourable consistency. Taste and adjust seasoning — the balance should favor tomato sweetness with bright acidity and subtle garlic warmth.
6. 6
   Pass through a fine-mesh sieve, pressing solids with a ladle. Refrigerate for minimum 1 hour. Before serving, whisk in remaining olive oil and adjust seasoning. Serve in chilled bowls with a drizzle of olive oil and a few drops of sherry vinegar. ⏱ 1:00:00