📝 About This Recipe
This isn't just a cold soup; it is a vibrant, liquid tribute to the sun-drenched gardens of Southern Spain. The soul of this recipe lies in the complex, nutty acidity of aged Sherry Vinegar (Vinagre de Jerez), which cuts through the richness of emulsified olive oil and ripe summer tomatoes. It is a silky, sophisticated refresher that balances garden-fresh sweetness with a sharp, sophisticated tang.
🥗 Ingredients
The Produce Base
- 2.5 pounds Heirloom Tomatoes (very ripe, cored and roughly chopped)
- 1 medium English Cucumber (peeled and chopped)
- 1 small Green Bell Pepper (seeded and chopped)
- 1/4 cup Red Onion (finely diced)
- 2 pieces Garlic Cloves (germ removed for a milder flavor)
The Liquid Seasonings
- 4 tablespoons Aged Sherry Vinegar (plus more to taste; use Reserva if possible)
- 1/2 cup Extra Virgin Olive Oil (high quality, Spanish Picual preferred)
- 1.5 teaspoons Kosher Salt (adjust to taste)
- 1/4 teaspoon Smoked Paprika (Pimentón de la Vera) (sweet variety)
The Texture & Body
- 2 ounces Day-old Sourdough or Baguette (crusts removed, torn into small pieces)
- 1/4 cup Cold Water (only if needed for consistency)
For Garnish
- 2 tablespoons Micro-diced Cucumber
- 1 piece Hard-boiled Egg (finely crumbled)
- 1 ounce Iberico Ham or Prosciutto (crisped in a pan and crumbled)
- 1 tablespoon Fresh Chives (minced)
👨🍳 Instructions
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1
In a large non-reactive glass bowl, combine the chopped tomatoes, cucumber, bell pepper, red onion, and garlic.
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2
Add the torn bread pieces directly into the bowl with the vegetables. The juices from the tomatoes will begin to soften the bread.
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3
Drizzle the Sherry Vinegar and salt over the mixture. Toss everything thoroughly with a large spoon to ensure the seasoning is distributed.
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4
Cover the bowl with plastic wrap and let it macerate in the refrigerator for at least 2 hours, or ideally overnight. This allows the flavors to marry and the bread to fully hydrate.
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5
Transfer the marinated mixture into a high-speed blender. You may need to do this in two batches depending on your blender's capacity.
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6
Blend on high speed for 2-3 minutes until the mixture is completely liquefied and starting to look frothy.
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7
With the blender running on a medium-low speed, slowly drizzle in the extra virgin olive oil in a steady stream. This creates a stable emulsion, turning the soup a beautiful pale orange color.
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8
For a truly professional, silky texture, pass the blended soup through a fine-mesh sieve (chinois) into a clean pitcher, using the back of a ladle to push the solids through.
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9
Discard the remaining skins and seeds left in the sieve.
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10
Taste the gazpacho. This is the critical moment: add more Sherry Vinegar if it needs more 'bright' notes, or more salt to enhance the tomato sweetness.
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11
Chill the finished soup in the refrigerator for at least 1 more hour. Gazpacho must be served ice-cold to be authentic.
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12
Whisk the soup briefly before serving, as it may settle. Pour into chilled bowls or glass tumblers.
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13
Garnish each serving with a few drops of olive oil, a sprinkle of smoked paprika, and the finely diced cucumber, egg, and ham.
💡 Chef's Tips
Always use the highest quality Sherry Vinegar you can find; 'Reserva' or 'Gran Reserva' offers a depth of flavor that cheap vinegars lack. If your tomatoes aren't perfectly sweet, add a tiny pinch of sugar during the blending process to balance the acidity. Don't skip the bread; it provides the classic creamy body and prevents the soup from separating into water and solids. For an ultra-smooth finish, peel your tomatoes by blanching them in boiling water for 30 seconds before starting the recipe. If the soup is too thick after blending, thin it with a splash of cold water or tomato juice until it reaches your desired consistency.
🍽️ Serving Suggestions
Serve in chilled stemless wine glasses for an elegant cocktail party appetizer. Pair with a glass of dry Manzanilla Sherry to echo the vinegar's nutty notes. Serve alongside crusty sourdough rubbed with raw garlic and grilled. Accompany with a side of salty Marcona almonds for a texture contrast. For a light lunch, serve with a skewer of grilled garlic shrimp resting across the bowl.