Gabacho Gazpacho Recipe

Name: Gabacho Gazpacho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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.

189

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Gabacho Gazpacho

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions