1968: Málaga Gazpacho Recipe (2024)

A wonderful version--one change: sherry vinegar.

This recipe has been one of my summer standards for over 40 years, and the only change I have made is to reduce the water and slightly reduce the vinegar, depending on the acidity of the tomatoes. It was published in Craig Claiborne's Favorites from the NYT, which is where I encountered it. It is always really well-received.

Omitted bread. added fresh tarragon. used 2 cloves garlic, used anahiem pepper seeded and rinsed.
Put everything in bowl then poured in blender and blended. My new Ninja did a really excellent job!
Tastes great! Made 1 quart.

I've been making this for decades, also via Craig Claiborne's book, and have never strained it, but I plan to, soon. My best gazpacho experience ever was in a Basque Country restaurant, where totally smooth gazpacho was poured around a single, perfect mussel in a bowl. I need to try that.

Instead of the green pepper, I use a sweet red pepper which I've roughly peeled with a vegetable peeler before coring and seeding and chopping. And I agree that sherry vinegar gives it more flavor. You can also put this through a food mill. For garnish, try some chopped tomato, (particularly if you can find an heirloom yellow variety), chopped green onion, chopped cucumber and chopped red pepper.

This recipe is so good, I am loathe to try any other!

Ive been using this recipe since it was first published in The New York Times International Cookbook. I omit the bread as I find it quite thick already and I don't add water. It's delicious and almost never topped at any restaurant.

I took some liberties, borrowing from Mark Bittman’s recipe: added watermelon and lime juice (I didn’t have lemon juice). Also made some tweaks: used about 5 cloves of garlic, used more red wine vinegar (almost a cup). The gazpacho had a bite, probably from the extra vinegar, garlic and lime juice. Finally I blended but did not strain the soup because this would have resulted in so much waste. It is DELISH!!!

I took some liberties borrowing from Mark Bittman’s recipe: added watermelon and lime juice (I didn’t have lemon juice). Also made some tweaks: used about 4 cloves of garlic (why even bother with one clove? ;)) and used more red wine vinegar (about a cup) and red pepper instead of green (green pepper is yuck, right?). It is DELISH with a bite.

I like gazpacho with the chunky bits.

Couple edits based on time in Andalucia: 1. Peel the tomatoes, as well as coring them.2. Removed the seeds/ center of the cucumbers, as well as peeling them.3. As others have said, definitely use good sherry vinegar, and good olive oil - with so few ingredients, those two things make a massive difference.With those small changes, you should not need to strain it, just make sure you've got it blended to a genuinely smooth consistency.

Substituted celery for the cucumber, sourdough for the white bread, and used a blend of rose and red wine vinegars. Almost didn’t have any left to share

I used fresh grape tomatoes and found I did not need to strain the gazpacho. I also made plain croutons baked in olive oil with additional bread and served them on top for additional texture.

I made about a third scale version of this tonight now that decent tomatoes have arrived. It was just enough for two and really nice. Tasty, refreshing and dead easy to make. I skipped straining and used a red bell pepper rather than green. Easy enough to make any time and elegant enough for a party. I'll definitely make this again.

Excellent! (with sherry vinegar).

I used 2 tbs sherry vinegar instead of 1/4 wine vinegar. It adds more flavor. Fabulous recipe.

A little bit of chopped Serrano ham and chopped egg always, it looks so plain but the ingredients are on the mark.

I've been making this for decades, also via Craig Claiborne's book, and have never strained it, but I plan to, soon. My best gazpacho experience ever was in a Basque Country restaurant, where totally smooth gazpacho was poured around a single, perfect mussel in a bowl. I need to try that.

Beautiful and simple !i used roasted red pepper from a jar since I had no peppers in the house but otherwise followed the recipe and it turned out heavenly.

This recipe has been one of my summer standards for over 40 years, and the only change I have made is to reduce the water and slightly reduce the vinegar, depending on the acidity of the tomatoes. It was published in Craig Claiborne's Favorites from the NYT, which is where I encountered it. It is always really well-received.