Gabacho Gazpacho

By pierino
May 31, 2014
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Author Notes:

This is a version of traditional gazbacho to which I’ve given the L.A. treatment. For one thing it’s spicier than a true Spanish gazbacho, but it’s still refreshing on a hot summer day outdoors. If you are taking it on a picnic be sure you keep it thoroughly chilled.


Serves: 6

  • 2 pounds large red tomatoes (about 4), peeled.
  • 1 cucumber peeled, halved lengthwise and seeded
  • 1 teaspoon pimenton ahumado (smoked Spanish paprika)
  • 1 anaheim chili (or Hatch chili if available)*
  • 1 fat little jalapeno
  • 3 cloves garlic, peeled and slightly smashed.
  • 1/4 cup aged Spanish vinegar, such as Cepa Vieja
  • 1/4 cup good California extra virgin olive oil. I like California Olive Ranch for this. They are among the larger producers so relatively easy to find.
  • 1 palmful of cilantro, both leaves and stems, roughly chopped.
  • Sea salt and course ground black pepper to taste.
  1. Chop the tomatoes and the cucumber to fit your food processor or blender.
  2. Place the chili pepper directly on a gas burner and blacken thoroughly. Place in a paper bag to steam. Once it’s cool enough to handle rub as much of the blackened skin off as possible. It’s okay if a little is left. Remove the top, slice to open and scrape out the seeds. Cut into thin slices.
  3. Slice off the top of the jalapeno and remove as much of the seed package as possible. Cut into slices.
  4. In your big fat food processor or blender place the chopped vegetables and garlic. A Vitamix works great for this if you have one.
  5. Add the olive oil and sherry vinegar.
  6. Add the cilantro, salt and pepper.
  7. Blend everything on a setting close to high. A little bit chunky is okay.
  8. Transfer to a bowl and chill for two to four hours.
  9. *Hatch chilis are perfect for this. They are usually available in August.

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