Gazpacho Andaluz – “Gazpacho a lo Chef”

Aug 27, 2025SAL de IBIZA

A refreshing gazpacho with sun-ripened tomatoes, crunchy vegetables, and the special flavor of SAL de IBIZA "Granito." This recipe brings summer straight to your kitchen—ideal for hot days and large gatherings.

Vorbereitung 20 minutes

Kochzeit None – Gazpacho is served cold

Portionen For approx. 1.5 to 2 liters

Zutaten

1 large can of peeled tomatoes, preferably San Marzano or “the long ones” (variety: Roma)

2 red, yellow, or green bell peppers, or any pair (filleted!). The yellow ones are sweeter and give a nice, lighter color; the green ones are more bitter and make the gazpacho darker; the red ones are fruitier but don't really make the gazpacho any lighter.

1 large salad cucumber, or better still, field cucumber (peel or leave as desired)

1 small zucchini (peel or leave as desired)

possibly onions and/or garlic

Possibly some hot chili peppers – but be careful!

NB: Everything organic if possible – simply tastes like more

approx. 80 - 100 ml. – mild! – olive oil

approx. 80 ml white vinegar

approx. 60 ml breadcrumbs, or equivalent amount of hard white bread or rolls

SAL de IBIZA “Granito” – lots of it!!

Anleitung

Chop everything you can into small pieces and put it in the blender, add peeled tomatoes (with juice), olive oil, vinegar, breadcrumbs, salt, and fill the rest with water (not too full – it will splash!)

After about 2-3 minutes, mix at full power (increase the speed slowly, otherwise the lid will fly off!). The consistency should be nice and homogenous and a bit more liquid than creamy. Pour everything into a large pot: Because you'll want to make more!

Now taste and check for nuances (too much salt, too thin consistency --> more breadcrumbs, too oily, too sour, etc.!)

Then make the next batch, iron out any "outliers" from the first batch, then add it to the first batch in the large pot – season again – and so on…

Bon Provecho!

Daniel “Salinero en Jefe”, Berlin, July 2013