Spicy Gazpacho
6 servings
30 minutes
Spicy gazpacho is a vibrant and rich version of the classic Spanish cold soup that originated in sunny Andalusia. Its refreshing taste with spicy notes of spices and anchovies makes it an ideal summer dish. Cloves, allspice, and pink pepper add a refined aroma, while basil and cilantro bring freshness. The acidity of wine and balsamic vinegar harmoniously blends with the softness of bread, creating a rich texture. This gazpacho is not just a soup but a true gastronomic journey that awakens the senses. It is perfect as an aperitif or a light main course on a hot day. Serve it chilled, complemented by crispy baguette or tender shrimp for the perfect flavor balance.
1
Remove the seeds and stem from the sweet pepper. Peel the cucumbers. Remove the skin from the tomatoes. Chop the cucumbers, peppers, and tomatoes randomly and place them in a bowl.
- Oxheart (beefsteak) tomatoes: 1 kg
- Cucumbers: 3 pieces
- Red sweet pepper: 2 pieces
2
Place cloves and peppercorns in a dry heated pan and heat for 2-3 minutes. Then transfer to a mortar, add a little salt, and grind as finely as possible.
- Cloves: 1 piece
- Allspice berries (whole): 1 teaspoon
- White peppercorns: 1 teaspoon
- Pink peppercorns: 1 teaspoon
- Sea salt: to taste
3
Cut the crusts off the bread, sprinkle the crumb with vinegar, and let it sit for 5 minutes. Chop the anchovies with cilantro and garlic. Add bread, anchovies, garlic, cilantro, Worcestershire sauce, Tabasco, celery seeds, and spice mix to the vegetables. Pour in mineral water and let it sit for 10 minutes.
- White bread: 2 pieces
- Red wine vinegar: 3 tablespoons
- Anchovy fillet: 4 pieces
- Chopped cilantro (coriander leaf): 0.5 bunch
- Garlic: 3 cloves
- Worcestershire sauce: 1 tablespoon
- Tabasco sauce: to taste
- Celery seeds: to taste
- Mineral water: 50 ml
4
Blend the resulting mixture into a puree with a blender. While keeping the motor running, gradually pour in the olive oil. If a completely smooth puree is needed, strain the mixture through a sieve. Place the mixture in the refrigerator for 3 hours.
- Olive oil: 100 ml