📝 About This Recipe
Unlike its blended Spanish cousin, Gaspacho Alentejano is a rustic, hand-chopped masterpiece that celebrates the texture of peak-summer produce. Hailing from the golden plains of the Alentejo region, this chilled soup features a vibrant medley of tomatoes and cucumbers swimming in a cold, garlic-infused broth. It is a refreshing, hydrating ritual designed to combat the scorching heat of the Portuguese countryside, finished with the essential crunch of day-old bread.
🥗 Ingredients
The Aromatics
- 3-4 pieces Garlic cloves (peeled and halved)
- 1 tablespoon Coarse sea salt (adjust to taste)
- 4-5 tablespoons Extra virgin olive oil (high quality Alentejo oil preferred)
- 3-4 tablespoons Red wine vinegar (adds the essential brightness)
- 1 teaspoon Dried oregano (crushed between palms)
The Garden Produce
- 4-5 large Ripe beefsteak tomatoes (very ripe, skin on or off per preference)
- 1 large English cucumber (peeled and seeded)
- 1 medium Green bell pepper (finely diced)
- 1 liter Ice-cold water (or enough to submerge the vegetables)
- 1 cup Ice cubes (to keep the soup chilled while serving)
The Traditional Finish
- 200 grams Alentejo bread (Pão Alentejano) (crusty, dense sourdough, 1-2 days old)
- 1/2 bunch Fresh cilantro (optional, finely chopped)
👨🍳 Instructions
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1
Begin by creating the 'pisa' or the flavor base. In a large stone mortar and pestle, combine the garlic cloves and the coarse sea salt.
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2
Pound the garlic and salt together until it forms a smooth, translucent paste. This releases the essential oils and mellows the garlic's bite.
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3
Add the dried oregano to the mortar and give it a final light pound to release its fragrance. If you don't have a mortar, you can mince the garlic finely and mash it with the side of a knife.
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4
Transfer the garlic paste to a large soup tureen or a deep ceramic bowl. Whisk in the extra virgin olive oil and red wine vinegar until emulsified.
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5
Prepare the tomatoes. Finely dice them into small, uniform cubes (about 0.5cm). Ensure you catch all the juices on the cutting board and add them to the bowl.
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6
Peel the cucumber, slice it lengthwise to scrape out the seeds with a spoon, and dice it to the same small size as the tomatoes.
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7
Finely dice the green bell pepper, removing all white ribs and seeds. Add the cucumber and pepper to the tureen with the tomatoes and garlic base.
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8
Stir the vegetables thoroughly to coat them in the oil and vinegar. Let this mixture macerate for 10 minutes to develop the flavors.
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9
Pour in the ice-cold water. The amount of water is subjective; you want enough to make it a soup, but not so much that you dilute the vibrant vegetable flavors.
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10
Taste the broth. Adjust the seasoning with more salt or vinegar if needed. It should be bright, acidic, and savory.
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11
Slice the day-old bread into small cubes or thin slices. Traditionally, the bread is added just before serving so it absorbs the broth but retains some structure.
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12
Add the ice cubes to the tureen to ensure the soup is bone-chillingly cold, then sprinkle with chopped cilantro if using.
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13
Ladle the soup into bowls, ensuring everyone gets a generous portion of the chopped vegetables and several pieces of bread.
💡 Chef's Tips
Use the ripest tomatoes you can find; the soup relies entirely on the quality of the raw produce. Never use a blender! The defining characteristic of Alentejo Gazpacho is the hand-chopped texture. If the vinegar is too sharp, add a tiny pinch of sugar to balance the acidity. For the most authentic experience, use a dense, sourdough-style bread that won't disintegrate immediately in the liquid. Make sure the water is truly ice-cold before adding it to preserve the crunch of the vegetables.
🍽️ Serving Suggestions
Serve with a side of fried small fish (like sardines or horse mackerel) for a traditional Alentejo meal. Pair with a glass of chilled Portuguese white wine, such as an Antão Vaz or a crisp Vinho Verde. Accompany with a plate of local olives and slices of cured Portuguese ham (Presunto). Serve as a refreshing starter for a summer barbecue or grilled seafood feast. Offer extra vinegar and olive oil at the table for guests to customize their bowl.