Mediterranean Gazpacho

I can provide you with the recipe for Mediterranean Gazpacho, a great variation of the classic Andalusian Gazpacho. This version includes typical Mediterranean ingredients, but still with an eye on Spanish tradition. As an Italian chef, I will also suggest an Italian twist to make this recipe even more enticing.

Ingredients

• 1 kg of ripe, fleshy tomatoes
• 1 medium cucumber
• 1 red bell pepper
• 1/2 red onion
• 2 cloves of garlic
• 3 tablespoons of white wine vinegar (for an Italian touch use white balsamic vinegar)
• 50 g of stale bread
• 4 tablespoons of extra virgin olive oil
• Salt and pepper to taste
• Cold water (quantity as needed for desired consistency)

Preparation

1. Start by peeling the cucumber, removing the core from the tomatoes, and the seeds from the bell pepper. Chop all the vegetables into coarse pieces.
2. Put the vegetables in the blender, adding the stale bread in pieces, garlic (which you can moderate to taste), vinegar, and a drizzle of extra virgin olive oil.
3. Blend everything until you obtain a smooth cream. Adjust with salt and pepper.
4. If the mixture is too thick, add some cold water until you reach the desired consistency.
5. Let the Gazpacho rest in the refrigerator for at least a couple of hours before serving; this will allow the flavors to blend well.
6. Serve the Gazpacho very cold, garnished with a drizzle of extra virgin olive oil and, if you like, with chopped fresh vegetables such as cucumber, tomatoes, bell peppers, and onion to add crunchiness. A touch of chopped basil will bring an aroma that pairs well with the profile of this dish.

Curiosity

Gazpacho is a dish that has many regional variants in Spain, each with its distinctive ingredients. Adding elements typical of Italian cuisine, such as a good drizzle of extra virgin olive oil or a touch of basil, creates a bridge between these two rich Mediterranean culinary cultures.