Gabacho Gazpacho Recipe

Name: Gabacho Gazpacho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 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.

Servings: persons

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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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)*, and more.

Yes, Gabacho Gazpacho falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Gabacho Gazpacho

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