Il Gazpacho del ristorante 3 stelle Michelin spagnolo Cocina Hermanos Torres
Il Gazpacho del ristorante 3 stelle Michelin spagnolo Cocina Hermanos Torres is a easy Spanish recipe that serves 4. 80 calories per serving. Recipe by Italia Squisita on YouTube.
Prep: 17 min | Cook: PT0M | Total: 57 min
Cost: $38.46 total, $9.62 per serving
Ingredients
- 500 g Tomatoes (Tomate colgar or ripe salad tomatoes, peeled and coarsely chopped)
- 500 g Cucumber (peeled and coarsely chopped)
- 500 g Green Bell Pepper (seeded, coarsely chopped; use green for less sweetness)
- 1 clove Garlic (peeled and minced)
- 50 g Sourdough Bread Crumbs (leftover sourdough from previous service, dried)
- 30 ml Extra Virgin Olive Oil (Catalan Borges Blanques or any high‑quality extra virgin olive oil)
- 15 ml Jerez Vinegar (25‑year‑aged sherry vinegar for depth)
- 200 ml Water (cold)
- to taste Salt (adjust after blending)
Instructions
Prepare the vegetables
Wash, peel (tomatoes and cucumber), seed the green pepper, and coarsely chop the tomatoes, cucumber, green pepper and mince the garlic.
Time: PT10M
Combine ingredients in the blender
Add the chopped tomatoes, cucumber, green pepper, garlic, sourdough breadcrumbs, olive oil, sherry vinegar, water and a pinch of salt into the blender.
Time: PT2M
Blend to a smooth puree
Blend on high speed until the mixture is completely smooth, about 30‑45 seconds.
Time: PT1M
Season and adjust
Taste the puree and add more salt if needed; blend for another 10 seconds to incorporate.
Time: PT1M
Strain the gazpacho
Pour the puree through a fine‑mesh sieve into a large bowl, using a spoon or spatula to press through. Discard skins and seeds.
Time: PT3M
Chill
Cover the bowl and refrigerate the gazpacho for at least 30 minutes before serving.
Time: PT30M
Serve
Stir gently, pour into glasses or small soup bowls, and garnish with a drizzle of olive oil, diced cucumber, or croutons if desired.
Time: PT0M
Nutrition Facts
- Calories
- 80
- Protein
- 2 g
- Carbohydrates
- 12 g
- Fat
- 4 g
- Fiber
- 2 g
Dietary info: Vegetarian, Can be made vegan with gluten‑free breadcrumbs
Allergens: Gluten
Ingredient Substitutions
- Instead of Tomatoes: Roma tomatoes, Vine tomatoes
- Instead of Cucumber: English cucumber
- Instead of Green Bell Pepper: Poblano pepper
- Instead of Garlic: Garlic powder (1/4 tsp)
- Instead of Sourdough Bread Crumbs: Plain breadcrumbs, Gluten‑free breadcrumbs
- Instead of Extra Virgin Olive Oil: Italian extra virgin olive oil
- Instead of Jerez Vinegar: Red wine vinegar, Apple cider vinegar
- Instead of Salt: Sea salt, Kosher salt
Equipment Needed
- Cutting Board
- Chef's Knife
- Blender or Hand‑Immersion Blender
- Fine Mesh Sieve
- Large Mixing Bowl
- Measuring Cups and Spoons
- Serving Glasses or Small Soup Bowls
Critical Steps — Do Not Skip
- Straining the gazpacho to achieve a smooth texture without seeds or skins.
- Balancing the amount of breadcrumbs and water to get the right thickness.
- Ensuring tomatoes are the dominant ingredient for authentic color.
Chef Tips from the Video
- Use hanging tomatoes (tomate colgar) for authentic Catalan flavor and deep red color.
- Aged sherry vinegar adds a subtle complexity that regular vinegar lacks.
- For extra creaminess, you can replace half the breadcrumbs with a ripe avocado (still keeping the classic version simple).
- Serve in chilled glasses to keep the soup cold longer.
Troubleshooting
Gazpacho is too watery.
Add 1‑2 more tablespoons of sourdough breadcrumbs and blend again.
Gazpacho is too thick.
Stir in cold water a tablespoon at a time until the desired consistency is reached.
Texture is grainy.
Blend longer or pass through a finer sieve; you can also use an immersion blender for a smoother result.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Not recommended; texture changes when frozen.
Room temperature: Serve immediately; do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the gazpacho up to step 5 and keep it sealed in the fridge; add the final garnish just before serving.
- If you plan to store longer than 24 hours, add a little extra water to prevent thickening.
Frequently Asked Questions
What is the cultural significance and history of Classic Catalan Gazpacho in Spanish cuisine?
Gazpacho originated in Andalusia as a peasant dish that used stale bread, water, vinegar and vegetables. Over centuries it spread across Spain, and in Catalonia the version emphasizes fresh hanging tomatoes, cucumber and green pepper, reflecting the region’s abundant summer produce.
What are the traditional regional variations of gazpacho in Catalan cuisine compared to other parts of Spain?
In Catalonia the classic gazpacho uses green bell pepper and cucumber for freshness, while in Andalusia the soup often includes stale bread and sometimes a splash of sherry. Some coastal regions add seafood or use piparras for a spicy twist.
How is gazpacho traditionally served in Catalonia?
Catalan gazpacho is served very cold in glasses or shallow bowls, sometimes garnished with a drizzle of extra‑virgin olive oil, diced cucumber, croutons, or a few drops of sherry vinegar. It is a popular starter during the hot summer months.
What occasions or celebrations is gazpacho traditionally associated with in Spanish culture?
Gazpacho is a staple of summer gatherings, tapas bars, and festive meals such as family barbecues, weddings, and regional fairs where a light, refreshing starter is desired.
What makes Classic Catalan Gazpacho special or unique in Mediterranean cuisine?
Its simplicity, reliance on high‑quality seasonal vegetables, and the use of aged sherry vinegar give it a bright, balanced flavor that embodies the Mediterranean principle of letting fresh ingredients shine.
What are the most common mistakes to avoid when making Classic Catalan Gazpacho at home?
Common errors include using too much water, which dilutes flavor, neglecting to strain the soup, which leaves unwanted skins and seeds, and over‑seasoning with salt before the final taste test.
Why does this gazpacho recipe use sourdough breadcrumbs instead of regular bread?
Sourdough breadcrumbs add a subtle tang and help thicken the soup without making it heavy, preserving the light, refreshing character of the classic version.
Can I make Classic Catalan Gazpacho ahead of time and how should I store it?
Yes, you can prepare the gazpacho up to the straining step, cover it tightly and refrigerate for up to 3 days. Add any fresh garnish just before serving to keep textures crisp.
What texture and appearance should I look for when making Classic Catalan Gazpacho?
The soup should be smooth, velvety, and bright red-orange, with a consistency that coats the back of a spoon but is still pourable. After straining, it should be free of seeds and skins.
How do I know when the gazpacho is properly seasoned?
Taste the blended soup after adding the initial pinch of salt; it should taste bright and slightly acidic with a balanced salt level. Adjust in 1‑2 pinch increments, blending briefly each time.
What does the YouTube channel Italia Squisita specialize in?
The YouTube channel Italia Squisita focuses on exploring Mediterranean cuisine through collaborations with top chefs, highlighting regional Italian and Spanish dishes, and presenting refined yet approachable recipes for home cooks.
How does the YouTube channel Italia Squisita's approach to Spanish cooking differ from other cooking channels?
Italia Squisita blends Italian culinary philosophy with Spanish traditions, emphasizing seasonality, high‑quality ingredients, and elegant plating while keeping techniques accessible, unlike many channels that focus solely on rustic or fast‑food styles.
Last updated: August 20, 2026
