RECIPE MAGIC!

SEVILLE GAZPACHO

The sun in a bowl. Spain’s Andalusian classic is a silky, smooth celebration of ripe tomatoes and brilliantly fresh extra virgin olive oil. No need to fuss—just a blender, a strainer if you’re feeling fancy, and a few hours in the fridge. It’s the chilled soup that cools everything down while keeping the flavour dial turned way up, Seville style.

INGREDIENTS:
900g (about 2 lbs or 6–8 medium) ripe tomatoes, cored, cut in chunks
1 green Cubanelle pepper, cut in chunks
1 small sweet or red onion, cut in chunks
1 tbsp Garlic EVOO
1 English cucumber (about 8"), peeled, cut in chunks
2 tsp Spanish Reserva Red Wine vinegar 
1/2 cup fresh, mild extra virgin olive oil (plus more for drizzling)
1/2 teaspoon fine sea salt (or to taste)

DIRECTIONS:
Place the tomatoes, pepper, onion, garlic, and cucumber into a high-speed blender. Blend on high for 2 full minutes until very smooth. Add the vinegar and salt, then with the motor running, slowly drizzle in the olive oil to create a creamy, emulsified soup. For that ultra-smooth, Sevillian finish, press the soup through a fine mesh strainer into a large bowl. Refrigerate for at least a few hours, preferably overnight. Serve cold with a random drizzle of extra virgin olive oil—and maybe a few croutons or a chunk of crusty bread on the side.

Adapted in spirit from a traditional Sevillian recipe, with technique inspired by NYT Cooking.