Monday, July 19, 2010

Gazpacho al Estilo de Tichi (Tichi's Gazpacho) by Jose Andres

 Jose Andres says he married his wife because of this recipe. I knew it would be good. It is a bit fussier than other Gazpacho recipes i have made but we really loved this. I was wondering if it was really necessary to strain the solids from the liquid but after eating it I was glad that I did. This was very satisfying and filling. My tomatoes were not all red so the soup itself came out in this lovely "salmon color". I used some tomatoes from my garden...I decided to add a few little basil leaves as they looked pretty when I was out cutting my chives.
I think you can take liberties with this recipe and still have it come out perfectly. Even my kids loved it...It was perfect for the 100* weather we have been having.A lovely lunch or appetizer...I think I will make this version again and again...I used some red pepper in the garnish as I had some that needed to be used. I also did not have any pearl onions so I used a shallot.

Gazpacho al Estilo de Tichi
Serves 4
José's tips: If you want to be original, buy yellow or even green tomatoes. You’ll surprise your guests. Also, if you want to save time, you can simplify the garnish immensely: just use a few cubes of cucumber, tomato, and green pepper
Gazpacho al Estilo de Tichi (Tichi's Gazpacho)

The Washington Post, August 9, 2006

Sherry vinegar lends a robust kick to this summer favorite. At Jaleo, chef Jose Andres offers gazpacho as a soup; at home, he keeps it on hand as a refreshing alternative to soft drinks.

4 main-course servings or 8 first-course servings

For the gazpacho

* • 10 (2 pounds) plum tomatoes, quartered
* • 1 medium cucumber, peeled and cut into chunks
* • 1/2 green bell pepper, coarsely chopped
* • 1 clove garlic
* • 2 tablespoons sherry vinegar, or more to taste
* • 1/2 cup water
* • 3/4 cup extra-virgin olive oil, preferably Spanish
* • 1 to 2 teaspoon salt

For the garnish

* • 3 tablespoons extra-virgin olive oil, preferably Spanish
* • 1 slice rustic white bread
* • 12 cherry tomatoes, halved (or quartered if large)
* • 1 medium cucumber, peeled and cut into 1/2-inch cubes
* • 4 pearl onions, quartered and separated into segments
* • 1 tablespoon sherry vinegar
* • Sea salt
* • 4 chives, cut into 1-inch pieces


For the gazpacho: In a blender or food processor, add the tomatoes, cucumber, green bell pepper, garlic, sherry vinegar and water and blend until the mixture becomes a thick liquid. Taste for acidity (this will vary with the sweetness of the tomatoes) and add more vinegar if necessary. Add the oil and salt. Blend again briefly to thoroughly incorporate the oil. Pour through a fine-mesh strainer into a pitcher or large bowl. Cover and refrigerate until cool, at least 30 minutes.

For the garnish: Meanwhile, in a small saute pan over medium-high heat, add 1 tablespoon of the oil. When it is shimmering, add the bread and cook until golden on both sides, about 2 minutes. Break the bread into small pieces to form about 16 croutons and set aside.

To assemble the soup, distribute the croutons, cherry tomatoes, cucumber and onions evenly among the bowls and drizzle with sherry vinegar and the remaining olive oil. Sprinkle with sea salt and chives. At the table, pour the chilled gazpacho over the garnish. Serve immediately.


  1. Will you marry me? Kidding! The soup looks fab, almost too pretty to tuck into.

  2. You made me blush...if you take me to Greece forever I might get rid of my husband of 29 years and take you up on it! lol...
    Thanks Peter! It was really delicious...especially with my garden tomatoes...

  3. Lovely, just lovely Linda. I will have to give this one a try!

  4. It's absolutely beautiful, Linda! It's summery and bright and cheery and just so so so inviting! And look what it snagged you - a "marriage proposal" already. ;) LOL!

  5. Wow, I am salivating. This looks so smooth and wonderful and then you put all of those fabulous goodies on top. Can't wait for my veggies. So nice to catch up with you.

  6. I love gazpacho for the summer. yours look absolutely great and it sounds even better with fruits of the own garden, wow. cannot wait to plant my own...

  7. Thank you for stopping by my friends...I love gazpacho too and I have never met one I did not like. This one was a bit different, I almost was not going to push it through the sieve to strain the solids out because it tasted so good with them in...but I really worked everything in the sieve and there was not much waste. I love pouring the soup around the little salad that was in the middle of the bowl...
    It was a good thing...I love Jose Andres!

  8. I think I could eat gazpacho every day of the summer and never tire of it...glad there are lots of versions to try! Thanks for sharing yours...

  9. Oh, Linda. What a gorgeous gazpacho. What gorgeous photos. Dan just came in and saw the photos and he just said, "WOW".

    The only problem with it is that I'd be afraid to make it for company... :-)

  10. This is a beautiful dish Linda! and a marraige proposal to go with it! :))