Traditional gazpacho: the classic recipe for getting through the summer

When the temperature starts to rise in Barcelona, there’s one dish that never fails: traditional gazpacho. Fresh, light and with that intense red colour that makes your mouth water at first sight, it’s one of those classics that at Baixas we prepare following the time-honoured recipe.

A classic with Andalusian roots

Gazpacho was born in southern Spain as a simple, nutritious way to make the most of the vegetables from the garden during the hottest months. Over time it has become an essential part of any Spanish summer, present both on the family table and on the menus of the finest restaurants and caterers. Its secret lies not in complexity, but in the quality of the produce and the care with which it is made.

The ingredients of a good gazpacho

You don’t need an endless list of ingredients to achieve a top-notch gazpacho. What matters is that each one is at its perfect point of ripeness and freshness:

• Bread
• Onion
• Cucumber
• Red pepper
• Garlic
• Fried almonds
• Ground cumin
• Ripe tomato
• Salt
• Sherry vinegar
• Extra virgin olive oil (EVOO)
• Tomato juice
• Mineral water

As you’ll see, we don’t share the exact quantities: every home (and every patisserie) has its own balance, and that’s precisely the personal touch that makes a gazpacho unmistakable.

How we make it at Baixas

The process, in essence, is as simple as it is respectful of the produce:

1. All the vegetables and the rest of the ingredients are prepared and thoroughly cleaned.
2. They are blended together until a fine, smooth and well-emulsified cream is achieved.
3. It is strained to obtain that silky texture, free of skins and seeds, that characterises a good gazpacho.
4. It is always kept cold before serving.

The result should be a smooth, creamy soup, bright red in colour, with just the right acidity from the sherry vinegar and the unmistakable aroma of EVOO.

Tips for enjoying it at its best

• Serve it well chilled, straight from the fridge.
• Always stir or shake it before serving, as it’s normal for the ingredients to settle while resting.
• Serve it with croutons, diced ham, grated hard-boiled egg or a drizzle of raw EVOO for a contrast in texture.
• Keep it cold, between 4 and 6 degrees, and consume it within a couple of days to enjoy it at its best.

Baixas gazpacho, at your event too

At Baixas we make our traditional gazpacho following the house recipe. You’ll find it available both in our patisserie and through our catering service, ready to bring the essence of Mediterranean summer to any table or event.