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