The keys to making a better gazpacho are ripe tomatoes, salt, and a freeze-thaw step.
Using ripe, in-season tomatoes bred for flavor rather than shape and shipping qualities yields the best gazpacho.
Now, you may think making great gazpacho is as simple as throwing a bunch of vegetables, bread, and olive oil into the blender. If you haveperfectFirst things first: vegetables. Andalusian gazpacho is typically made with a combination of tomatoes, peppers , onions , garlic, and cucumber. Most of these are simple. It's the tomatoes that can prove a bit of a problem.
Once you've got the vegetables back in your kitchen, your goal is to extract as much flavor from them as possible. In order to do this, let's take a little closer look inside them, shall we?
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