Wednesday, September 11, 2013

Recipe Corner: Maria's Chilled Gazpacho

Heirloom Tomatoes at Fiola
At the Trabocchi home in Mallorca, the gazpacho is made every summer with the tomatoes, peppers, and garlic grown in the garden on the property.

Everyone tries to compete with the high level of standards set by “Abuela” (Maria's mother, Alicia) for making gazpacho. The tomatoes are grown on the oldest part of the property, San Julia. 

One interesting thing about Mallorca is that it’s crying for water. Having water for plants is a luxury. That means that only a small portion of the land is used for growing vegetables, which include tomatoes, peppers, eggplant, zucchini and melons. Because of the high temperatures in the summer, the tomatoes are super sweet. Even though our local and Texas heirloom tomatoes are wonderful, there is nothing that beats their taste! You can smell them even before you get to the garden.

Use the highest quality tomatoes you can find!


900 grams (2 lbs) heirloom tomatoes, chopped with their seeds and skins
1 red bell pepper, seeds removed
1 English cucumber, skinned
1 garlic clove, peeled and crushed 
Extra virgin olive oil 
Salt and freshly ground black pepper 


1. Combine the tomatoes, red bell pepper, cucumber, and garlic clove. Season with salt and freshly ground black pepper, and drizzle with olive oil.

2. Allow to macerate for at least 24 hours covered in the refrigerator.

3. Puree the mixture in the blender until smooth, adding additional extra virgin olive oil as necessary. Adjust seasoning with salt and pepper.