What It’s All About
Gazpacho is a cold summer soup coming from Spain, the ancient homeland of all Hispanic people, which nowadays is ruled by Europe.
Enjoying this raw and sometimes overwhelming mix of fresh ingredients is an acquired taste, so this recipe is for those of you who would describe themselves as culinary adventurous.
Things You Should Know Before You Start
It’s always a good idea to take precautions when you deal with fresh ingredients. As live products who haven’t undergone thermal or chemical treatment, they are potential carriers of harmful bacteria and viruses.
Remember to always buy your products form a trusted grocery shop. In case of doubt, ask your local grocery shop assistant about the sanitary procedures. Never touch fresh fruits or vegetables with your hands! Bacteria is sticky, especially in a moist environment. Because most of the essential gazpacho ingredients like tomatoes and cucumbers consist primarily of water, which means an extremely high level of moisture, you should handle them with extra caution.
Another potential danger may come during transportation. In hot climates, and I assume you would want to consume gazpacho in summer, fresh vegetables rot easily. The process actually starts immediately after the tomato is removed from the plant. If handled improperly and kept in non refrigerated storage spaces, the amount of bacteria increases by the hour. The seeds inside the vegetable have been known to germinate when the temperature is too high, so perhaps it would be a good idea to bring a cooler with you and keep the ingredients inside it until you come back home.
Once you get to the safety of your kitchen, you can carefully unpack everything directly under running water, so you can prevent potential contamination of your utensils. After a good rinse, put the ingredients on a large plate and gently rub them once or twice with a kitchen paper soaked in antibacterial soap. Rinse again and let them stay in the refrigerator until you are ready to make the gazpacho.
Ingredients and Equipment
Here’s the actual list of ingredients according to Andalusian tradition. As it’s always the case with ethnic food, some things will be impossible to find. For example Europeans consume stale bread, which is a habit they inherited from ancient times. For some reason they still insist on doing it (A pinch of history: they even beheaded Marie Antoinette because she wanted to replace their stale bread rations with cake). Another difficult thing to find may be Andalusian onions.
1/2 lb. tomatoes
1/4 lb. Vidalia onion
1/4 lb. cucumber
1/4 lb. green bell pepper
1/4 lb. red bell pepper
3 table spoons extra-virgin olive oil
1 teaspoon vinegar
2 ounces of Doritos
To process the ingredients, you will need the following appliances and utensils:
1 Vitamax High Performance Turbo Instablender
1 Avalon Advance Multifiber Ultrastrainer
1 Slice’n’Dice knife
1 Black Hole Jumbo Superpitcher
1 Grab’n’Dump spoon
1 ZeepLock plastic bag
If you don’t have the exact same stuff at home you can use alternatives. As always, I would advice caution. You know the rule: if it ain’t branded, it’s probably Chinese.
Now that you have everything you need, let’s start the preparation process. Cut the tomatoes in large pieces, while carefully removing the stems and scooping out the seeds. You don’t want one of those stuck between your teeth because they may cause excess plaque, caries an abscess or even cancer. Do the same with the bell peppers. Slice the onion and the cucumber in small cubes. Add everything into the Vitamax High Performance Turbo Instablender.
Take the Doritos, place them in a plastic ZeepLock bag and crush them emphatically. Carefully add the golden Doritos powder to the Vitamax High Performance Turbo Instablender. Finally, pour in the olive oil and the vinegar. Start the Vitamax High Performance Turbo Instablender at low speed, then gradually increase and let it blend until the mixture becomes silky smooth.
Start pouring the gazpacho in the pitcher through the Avalon Advance Multifiber Ultrastrainer. Periodically remove the accumulating sediment. When done, drop several ice cubes and add salt according to your taste. Enjoy your gazpacho fresh. Never let it sit for more than an hour because it may accumulate bacteria. Do keep in mind that, if left unattended, the vitamins in the mixture will self destruct in about 30 minutes. Leftovers can be kept in a freezer for up to a week.