Gabacho Gazpacho

May 31, 2014
0 Ratings
  • Serves 6
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. —pierino

What You'll Need
  • 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.

See what other Food52ers are saying.

  • drbabs
  • zoemetro uk
    zoemetro uk
  • pierino
Standup commis flâneur, and food historian. Pierino's background is in Italian and Spanish cooking but of late he's focused on frozen desserts. He is now finishing his cookbook, MALAVIDA! Can it get worse? Yes, it can. Visit the Malavida Brass Knuckle cooking page at Facebook and your posts are welcome there.

4 Reviews

drbabs August 18, 2014
Just tasted my first Hatch chile. Very good! (I would have said yummo, but I know how you hate that. You should submit this recipe to this week's contest!
zoemetro U. June 1, 2014
Mmmm... I am trying this tomorrow night. Thank you Pierino. The right vinegar is key. Also, do you ever add a few bits of day old bread to the blender?
pierino June 1, 2014
Thanks zoemetrouk. When I make a Spanish style gazpacho I do use stale bread. Then I push the whole mess through a tamis. Here I wanted to brighten things up and make the flavors sharper.
zoemetro U. July 17, 2014
I am addicted to this spicy concoction. Since trying it--I have made it at least once, but mostly twice a week. The jalapenos are particularly forceful this year--which makes it even better. Thank you M. Pierino.