When I was in Barcelona, I had some absolutely fabulous gazpacho. The best gazpacho I have ever tasted! We ate tapas in a cafe outside the Sagrada Familia. The waiter brought the freshest gazpacho. I long to go back for more.
You can understand, then, that I have been on a quest to recapture that elixir — gazpacho. I’ve read all the recipes online and chosen my ingredients. Unfortunately each batch of gazpacho has tasted slightly different as I add different and more ingredients.
Today’s gazpacho was a light green in color. The last batch was very red but that was due to the 4 tomatoes.
To make it easy, everything goes into the blender. Today’s batch included:
- 3 tomatoes
- 2 celery stalks
- 1 avocado
- 2 cucumbers
- 1 green pepper
- cumin (dried)
- oregano (dried)
- cilantro (dried)
- fresh basil
- Persian salt (from Barcelona)
- 3 garlic cloves
- 2 very small pieces of fresh wheat bread
- sherry vinegar (1 tblsp)
- virgin olive oil (2 tblsp)
- lime juice
- 12 olives
So far, the best gazpacho I’ve made (batch #3) had fresh herbs — parsley, cilantro and basil. But the grocery store doesn’t always have the fresh herbs.
I also think the flavor is enhanced if I cut the ingredients on my handmade pecan cutting board and use my hand carved cherry spoon for sampling!