Born in the olive groves and wheat fields of Andalusia, gazpacho represents the alchemy of Arab irrigation, Roman olive cultivation, and New World tomatoes converging in a single bowl. This is the liquid bread of laborers — ajo blanco transformed by the gift of tomatoes from the Americas, creating Spain's most perfect expression of summer's abundance rendered drinkable.
The benchmark for each ingredient, and who stocks it near you. Tap a stockist to go straight to the product.
1.2 kg
ripe pear tomatoes
peak summer ripeness, room temperature
Origin · ItalyNot yet within reach of Squamish · each reach is counted
1 medium
cucumber
peeled and seeded
Your own market
1 large
red bell pepper
roasted, peeled, and seeded
Your own market
60 g
white onion
sweet white variety, roughly chopped
Your own market
2 cloves
garlic cloves
Spanish purple garlic preferred
Your own market
60 g
day-old country bread
crusts removed, torn into pieces
Your own market
30 ml
Jerez sherry vinegar
aged minimum 3 years
Not yet within reach of Squamish · each reach is counted
90 ml
Spanish extra virgin olive oil
Picual or Hojiblanca variety
Your own market
8 g
sea salt
preferably Flor de Sal
Your own market
200 g
ice cubes
for texture and temperature
Your own market
Within reach counts in town, delivered, shipped and the nearest city. A staple counts once it has a local seller. Charted from each shop's own pages; not yet vouched by a cook who shops here.
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.
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.
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.
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.
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
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.
Born in the olive groves and wheat fields of Andalusia, gazpacho represents the alchemy of Arab irrigation, Roman olive cultivation, and New World tomatoes converging in a single bowl. This is the liquid bread of laborers — ajo blanco transformed by the gift of tomatoes from the Americas, creating Spain's most perfect expression of summer's abundance rendered drinkable.
Pillar IV
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Where the dish comes from and how it came to be — on every recipe.