Gazpacho Padron
One of my favorite ways to drink Gazpacho.
Equipment
- 1 blender
Ingredients
- 1 kg tomato (very red mature).
- 8/10 padrón peppers. (Depending of the size).
- ½ big cucumber.
- 1 red onion. (Medium size).
- 3 cloves garlic.
- 50 ml olive oil. (Extra virgin).
- 5 grams sea salt.
- 20 ml balsamic vinegar.
- 80 grams whole wheat bread (2.82 oz).
Instructions
- Cut the tomatoes and cucumber medium size.1 kg tomato, ½ big cucumber.
- Let the ingredients marinate for half an hour in the fridge.
- Blend everything for a few minutes until you get a uniform texture.1 kg tomato, 8/10 padrón peppers., 1 red onion., 3 cloves garlic., 80 grams whole wheat bread, ½ big cucumber.
- During the blending add the seasonings, vinegar and the oil and blend a couple of minutes more.50 ml olive oil., 5 grams sea salt., 20 ml balsamic vinegar.
- Strain the gazpacho.
- Enjoy!
Video
Notes
- If you get a very thick texture you can add a little drop of water but remember that with water it loses a little flavor.
- Instead of using raw Padron peppers, sauté them in olive oil for 2 minutes at 160°c. In this case, you should add a greater amount of peppers since they lose volume when cooked.
- Let them cool and let the oil cool too.
- Important: Add the peppers and the used oil COLD.
- Try also to replace the balsamic with red wine vinegar.
Tip: Is much tastier if you leave it the following but is it important to stir the gazpacho before eat it.
