1968: Málaga Gazpacho

I've used this recipe every summer for over 30 years. Gazpacho is SUMMER! Blended and well-chilled, the raw vegetables are almost a religious taste experience - no seasonings ever necessary except olive oil, S&P, and the sherry vinegar. After blending the ingredients as listed, I also roughly chop more cucumbers and red peppers and stir them in for each serving.

Fifty years ago a college roommate made gazpacho. I’ve made it several times every summer since then. I like it to be somewhat chunky, so I blend parts of it, and keep some chunks in the soup. I serve in tall glasses with an iced tea spoon. Drink it, or spoon it. A dash of Tabasco makes it.

This recipe is so good, I am loathe to try any other!

Ive been using this recipe since it was first published in The New York Times International Cookbook. I omit the bread as I find it quite thick already and I don't add water. It's delicious and almost never topped at any restaurant.

I took some liberties, borrowing from Mark Bittman’s recipe: added watermelon and lime juice (I didn’t have lemon juice). Also made some tweaks: used about 5 cloves of garlic, used more red wine vinegar (almost a cup). The gazpacho had a bite, probably from the extra vinegar, garlic and lime juice. Finally I blended but did not strain the soup because this would have resulted in so much waste. It is DELISH!!!

I took some liberties borrowing from Mark Bittman’s recipe: added watermelon and lime juice (I didn’t have lemon juice). Also made some tweaks: used about 4 cloves of garlic (why even bother with one clove? ;)) and used more red wine vinegar (about a cup) and red pepper instead of green (green pepper is yuck, right?). It is DELISH with a bite.

I like gazpacho with the chunky bits.

Couple edits based on time in Andalucia: 1. Peel the tomatoes, as well as coring them. 2. Removed the seeds/ center of the cucumbers, as well as peeling them. 3. As others have said, definitely use good sherry vinegar, and good olive oil - with so few ingredients, those two things make a massive difference. With those small changes, you should not need to strain it, just make sure you've got it blended to a genuinely smooth consistency.

I used fresh grape tomatoes and found I did not need to strain the gazpacho. I also made plain croutons baked in olive oil with additional bread and served them on top for additional texture.

I made about a third scale version of this tonight now that decent tomatoes have arrived. It was just enough for two and really nice. Tasty, refreshing and dead easy to make. I skipped straining and used a red bell pepper rather than green. Easy enough to make any time and elegant enough for a party. I'll definitely make this again.

Excellent! (with sherry vinegar).

I used 2 tbs sherry vinegar instead of 1/4 wine vinegar. It adds more flavor. Fabulous recipe.

A little bit of chopped Serrano ham and chopped egg always, it looks so plain but the ingredients are on the mark.

I've been making this for decades, also via Craig Claiborne's book, and have never strained it, but I plan to, soon. My best gazpacho experience ever was in a Basque Country restaurant, where totally smooth gazpacho was poured around a single, perfect mussel in a bowl. I need to try that.