Traditional Spanish Gazpacho

Aug 6, 2013

JennieCooks Gazpacho_photo by David KiangHave some extra tomatoes in your garden that you’d rather have on your table? Look no further than Jennie Cook’s traditional Spanish gazpacho, a summer classic perfect for a California August. This recipe is excerpted from a chapter of Who Wants Seconds? on Spanish cooking, which Jennie fell in love with during her travels in Spain a few years ago, and to which she attributes much culinary inspiration.

Jennie shares, “The secret, I learned in Catalonia, is adding a chunk of stale bread and a drizzle of strong, green extra-virgin olive oil.”

Still, she’s not adverse to a little experimentation with the measurements in the kitchen, as every chef should add their own flair to a dish. This gazpacho is so essential in Spain, Jennie adds, that “the locals keep this soup in their refrigerators like we keep iced tea.”

Prep Time: about 20 minutes, plus several hours of chilling time
Serves 6

2 pounds (about 1 quart) ripe tomatoes, quartered
1 small cucumber, peeled and roughly chopped
1 small red bell pepper, seeded and roughly chopped
1 chunk stale white bread, about he size of an egg, softened in water
1 teaspoon sea salt
½ teaspoon white pepper
¼ teaspoon ground cumin
1 tablespoon wine vinegar (either kind, red or white)
4 tablespoons extra-virgin olive oil

Place tomatoes, cucumber, bell pepper, bread, salt, pepper, cumin, and vinegar in a blender with a tight-fitting lid and purée. With the motor running, slowly drizzle in the olive oil and blend thoroughly. Strain through a fine sieve. Discard solids and taste, adjusting salt and pepper to taste. Chill several hours before serving, preferably overnight. Serve very cold.

Jennie Cook is chef and owner of Jennie Cooks Catering and Plant-Based Parties. Her upcoming cookbook Who Wants Seconds? is being published by Pasadena’s own Prospect Park Books.

Gazpacho photo by David Kiang.



Photo courtesy of Jennie Cooks Catering and Plant-Based Parties




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