When the weather gets hot, your food should refresh as well as refuel, and this gazpacho recipe from Spanish chef Lolo Manso is just the thing.
As owner of Socarrat Paella Bar in New York City, Manso is used to putting his Spanish heritage on display. Gazpacho was first served in the southern regions of the Iberian peninsula and has since become a staple of summertime around the world.
Deliciously cool and healthy, this particular recipe was inspired by his own mother’s approach to the quick España favorite.
“She always made gazpacho during the summertime,” Manso says. “Gazpacho was always in the fridge. It brings back fond memories from childhood.”
Made from a blend of raw vegetable ingredients, oil and soaked bread, Manso says the key with this recipe is to make sure all the elements are blended until they’re perfectly smooth; about three to four minutes.
This recipe makes 10 servings and is ready to be enjoyed in no time at all. Pick the freshest vegetables you can find, and get ready for a flavorful experience that will beat the summer heat and bring a smile to everyone’s face.
Gazpacho by Lolo Manso
- 20 tomatoes
- Half a white onion
- Half a red bell pepper
- Half a green bell pepper
- Half a cucumber
- 2 cloves of garlic
- 3 slices of bread soaked in water
- 16 oz of regular olive oil
- ½ cup sherry vinegar
- Wash the vegetables well and cut in chunks.
- Soak the bread in water for about three minutes.
- Place all the ingredients in a container and blend with a hand blender, then finish it with the blender on high speed until very smooth and creamy.
- Taste and add salt if necessary.
- Chill in the refrigerator for 6 hours or overnight before serving.
- Serve in glasses, over ice if desired, or in a bowl. A few drops of olive oil on top is a nice garnish.
Visit Socarrat Paella Bar in New York City and online for more delicious dishes and inspiration.