I recently travelled to northern Spain for holidays and got inspired to make a gazpacho – my first! As so often, it’s actually super simple and I’m wondering why I never made this before. I used a very pretty-looking recipe from Bon Appetit as a basis but ended up changing it quite a bit. Especially, I wanted to include celery for its hearty taste, and an avocado for creaminess. And of course, it’s difficult to find tomatillos here in Germany, so regular tomatoes had to suffice.
- One large cucumber, peeled
- Three small or two big green bell peppers
- One jalapeno pepper, deseeded
- One avocado
- Five scallions
- Six small tomatoes, ideally skins and seeds removed
- Two celery stalks including some leaves
- Four cloves of garlic, chopped
- A few leaves of mint
- Juice of one lime
- About half a loaf of ciabatta bread, crust removed (difficult to give an exact amount here - use about 3 cups of bread)
- Paprika spice
- Sea salt
- Olive oil, about six tablespoons or half a cup, more to taste
- Rice or white wine vinegar, about four tablespoons, more to taste
- 125 ml Greek yoghurt
- In a large bowl, mix the vinegar with olive oil, lime juice, garlic and yogurt.
- Cut the cucumber in half lengthwise and remove the seeds. Chop the cucumber, bell peppers, jalapeno, avocado, celery, tomatoes, mint, and scallions into large pieces and add to the bowl. Mix in the bread. Season with salt and paprika. Stir everything well to make sure the bread is coated and can soak up the flavor. Cover the bowl and let it rest in the fridge for about an hour.
- Puree the vegetable mixture with an immersion or other blender until it's smooth, adding a little water until it has the consistency you like. Season again with salt.
- For serving, you can add a little yogurt mixed with water, olive oil, a few chopped celery leaves and more paprika. Serve with toasted bread. Enjoy!