Sep 24, 2023
Traditional Spanish Gazpacho is served by the glass, and at one of our favorite restaurants, Flanigan, in Puerto Portals, Mallorca. It is presented in chilled, icy-cold ceramic vessels. The wisdom behind this presentation? “Chilling the ceramic ‘glasses’ maintains the perfect temperature.” This rendition of gazpacho leans more towards a refreshing drink than a typical soup, making it the ideal choice when the scorching sun calls for something cold, salty, and nourishing.
Mallorca’s culinary tapestry is woven with Mediterranean influences and a rich palette of local ingredients. While gazpacho may not be a traditional Mallorcan dish, the island boasts its own unique culinary traditions and offerings. So, while some gazpacho recipes call for the inclusion of bread, simplicity reigns supreme here. This version embraces healthfulness and the pure, unadulterated flavors of fresh, ripe vegetables. Croutons are thoughtfully provided on the side, along with peppers and onion, for you to add or omit as you like.
As always, this recipe can be easily adapted to your dietary preferences, and you can get creative with presentation. Chilled shot glasses or small bowls make for an elegant offering at a dinner party.
Store any leftovers in an airtight, non-reactive vessel, and note that the flavors may intensify as the gazpacho sits in the refrigerator. You may find it is even tastier after two to three days.
Yield: 6 servings (about 6 cups)
Prep Time: 15 minutes
Cook Time: 1 hour or more
6-7 medium vine-ripened tomatoes (not beefsteak), roughly chopped
1 green Italian long pepper, core and seeds removed
1 clove of garlic, germ removed
½ small white onion, sliced
½ English cucumber, peeled, roughly chopped
¼ teaspoon salt
½ teaspoon Sherry vinegar (Vinagre de Jerez)
¼ cup Extra Virgin Olive Oil
For the accompaniments
1 cup croutons
1 cup finely diced red pepper
1 cup finely diced green pepper
1 cup finely diced sweet, white onion
Wash and thoroughly dry all the vegetables. Peel the tomatoes unless they are perfectly ripe and in season.
Roughly chop the tomatoes into slices, leaving the core behind, and place them in your blender.
Halve, core, and de-seed the green Italian long pepper. Cut it into a few slices and add it to the blender.
Peel the garlic clove and slice it in half, removing the germ. Add the garlic to the blender.
Slice the onion into a few pieces and add it to the blender.
Peel the cucumber half and add it to the blender.
Blend the vegetables at high speed until completely pureed.
Add salt and vinegar. While blending at a low speed, slowly drizzle in the olive oil until the mixture is well combined and slightly creamy.
Taste and adjust the salt and vinegar, as needed.
If the texture is too thick, add a few ice cubes or cold water, and blend until desired consistency is reached.
Pass the soup through a fine-mesh strainer.
Refrigerate the gazpacho in a non-reactive container for at least 1 hour or until well chilled. The gazpacho should be very cold when ready to serve.
Place serving vessels in the refrigerator to chill.
Cut and prepare the accompaniments.
Pour the gazpacho into chilled serving vessels and offer the accompaniments on the side.
Note: If the gazpacho separates in the fridge, simply stir, or shake it before serving.
 | If you make this recipe, be sure to snap a picture and share it on Instagram with the #anniefalk so we can all see it! |
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