Cooking in

Parksville · Vancouver Island

Nearest city · Nanaimo Change

Spanish

Gazpacho Andaluz Clásico

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.

Serves4

Within reach0of 2 in Parksville

One elsewhere in British Columbia · one not yet within reach.

How the 2 are reached

Elsewhere in British Columbia: 1 · jerez sherry vinegar
Not yet within reach: 1 · ripe pear tomatoes

Cook

The Market List

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 Parksville · 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

Elsewhere in British Columbia · Bosa Foods →

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.

The larder of Parksville →

Each tap is counted, so the stockist sees the demand Provenance sends them.

The Method

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.

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.

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.

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.

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.

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.

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