Spanish Gazpacho is like a V-8 smoothie.
The creamy, smooth gazpacho we enjoyed in Madrid has pushed aside our old clunky chunky recipe this summer. Nothing better than the jolt of getting your mind changed on an old assumption that you hadn’t much thought about like chunky vs. smooth gazpacho.
The delicious attribute of the Madrid variety is simply convenience. A pitcher in the fridge is ready for slurping down in a glass for a quick lunch, afternoon snack, before dinner diet beverage or even serving as a fancy first course. It’s like a sophisticated V-8-style smoothie and will have you slapping your head just like the old V-8 commercials. “I shoulda made the creamy Spanish gazpacho!” It’s my go-to for using those slightly over-ripe tomatoes starting to ooze on the counter, a bit too far gone for salad. Even easier, use a big can of tomatoes. Thow everything in the blender and whiz until creamy smooth. Add as much olive oil as you like for a satiable silky mouth-feel. Need a garnish, then drizzle with a little more olive oil or even add a fresh jalapeno to the mix for a little kick.
Overripe tomatoes a problem for you? Use one in this tomato vinaigrette.
Our other favorite easy Spanish appetizer/snack is tomato bread.
Okay, We do like chunky gazpacho too. Here it is turned into a gazpacho shrimp cocktail.
1/2 medium green bell pepper or other mild pepper
1 medium cucumber, peeled
1 clove garlic, peeled
2 tablespoons sherry or wine vinegar, start with one tablespoon and add to taste
1 teaspoon of salt, or more to taste
1/4 cup olive oil, plus more for drizzling
Combine all the ingredients in a large blender and blend until very smooth and creamy. If it seems a little too thick, add a shot of water. Chill in a covered pitcher. Serve in cups or wine glasses drizzled with additional olive oil. Makes about 8 servings.