If you visit Spain during summertime, gazpacho is ubiquitous. It originates from the southern Spanish region of Andalucía, where the summer heat calls for anything chilled.
PRMRY's gazpacho recipe comes from co-founder Erin's partner, Jacobo (and really, let's be honest, Jacobo's mom), who hails from Madrid. You'll find that many gazpacho recipes call for bread (to be blended in with the other ingredients), but this one keeps things extra light and refreshing. If you dig the idea of a bread-filled gazpacho, though, you might want to try your hand at salmorejo, a similar chilled soup that is thicker and usually topped with jamón and hardboiled egg (we'll cover this recipe another day).
So let's get to the important part. Here's what you'll need:
- 5 ripe tomatoes
- 1/2 cucumber, peeled
- 1/4 green bell pepper
- 1 garlic clove
- 1.5 tablespoons white wine vinegar
- 3 tablespoons PRMRY Transform
- 1/4 teaspoon cumin
- 1/4 teaspoon sweet paprika
- 1/4 teaspoon ground clove
- 1 teaspoon salt
Throw it all in the blender, and blend until it's super smooth. Finish with a drizzle of PRMRY, and, for added gazpacho authenticity, serve with slices of bread, and guarnición. Guarnición includes little side toppings of diced cucumber, bell pepper (red and/or green), onion, and croutons, all which can be passed around the table so each person can add what they prefer.