When the temperatures start to rise, gazpacho is always a staple on my table. Along with salmorejo, it’s a summer essential. While I love the classic version, I also enjoy experimenting with variations that incorporate fruits and other ingredients for an added twist. Today’s recipe features a gazpacho with piquillo peppers, and I’ve taken it up a notch by pairing it with marinated tomatoes and anchovies served in puff pastry for a gourmet touch. Don’t be intimidated—it’s actually a simple dish that requires just a little prep time, but it’s sure to impress.
INGREDIENTS
For the Gazpacho:
- 500 g tomatoes
- ½ cucumber, peeled and seeded
- 3 canned piquillo peppers
- A few basil leaves
- ¼ red onion, peeled
- 1 tablespoon sherry vinegar
- 3 tablespoons olive oil
- 1 teaspoon salt
- Ground pepper, to taste
- 100 ml water
For the Marinated Tomatoes:
- 8 cherry tomatoes
- 50 ml white wine vinegar
- 1 tablespoon sugar
- A sprig of thyme
- 50 ml water
To Serve:
- Puff pastry
- 8 anchovies
- Basil leaves (or chopped basil)
- Olive oil
PREPARATION
- Prepare the Marinated Tomatoes (the day before): In a saucepan, combine the white wine vinegar, sugar, thyme, and water. Heat over medium until it reaches a boil, then remove from heat and let cool.
Blanch the cherry tomatoes in boiling water for about one minute to easily peel the skin (you can use a blowtorch for quicker results).
Once peeled, place the tomatoes in the vinegar mixture and let them marinate overnight. - For the Gazpacho: Chop the tomatoes and combine them with the cucumber, piquillo peppers, basil, red onion, sherry vinegar, olive oil, salt, and pepper in a bowl. Mix well, cover with plastic wrap, and let marinate overnight.
The next day, add the water and blend the mixture until smooth, straining it through a fine mesh sieve if needed. - Prepare the Puff Pastry: Cut the puff pastry into thin strips, brush with egg wash, and bake at 180°C (350°F) for about 10 minutes, placing parchment paper and a tray on top to prevent excessive rising. Remove the tray and paper, then bake for another 2 minutes or until golden.
- To Serve: Pour the gazpacho into a bowl, plate, or glass. Top with a puff pastry strip, a couple of anchovies, a whole marinated tomato, and some chopped tomato.
Garnish with basil leaves and drizzle with olive oil.
