Creamy Tomato Gazpacho With Crunchy Pecorino Recipe (2024)

In Spain there is a simpler version. "Salmoejo" 1 pound tomatoes, peeled and seeded, garlic chopped, pinch of salt, blend these ingredients, add 4 T extra virgin olive oil and T sherry vinegar, blend, a bit at a time add stale bread 11/2 - 2 oz. which has be soaked then squeezed blend to achieve the consistency of yogurt. Refrigerate for at least 2 hours. Garnish optional, croutons, hard cooked egg, pata negra or Sarrano ham.

This recipie is so simple and so delicious! Use local heirlooms for the best flavor. The second time I made it I doubled the tomatoes, even better!

Have made this several times. It has become our families favorite summer soup!! I also like it a bit chunkier so I do not totally puree until smooth. Also, cut down a bit on the salt to 1 tsp.

I loved this recipe for the simplicity. It was a bit thinner than my normal gazpacho. I also missed the freshness from cukes and added 1/2 of one peeled. I then added corn for a bit of texture and was thinking that crab, jamon and some shredded basil could be a nice topping.

Use 2# tomatoes, with a little more basil and Aleppo instead of cayenne pepper. It's divine.

Delicious and like a couple of others, we added more tomatoes and cut back on the salt.

I really like the soup but the fried cheese part didn't come out at all as planned, I tried to follow directions as close as possible and it still came out overly salty/did not crisp up or turn golden. Was wondering if anyone else had this problem or has a trick for doing it correctly

Used 1.03 lbs of tomatoes, very ripe, 1/2 tablespoon of red wine vin, 2 large pinches of kosher salt, one pinch cayenne, Finely grate the pecorino, let get to room temp, then fry.

Make with dry farmed tomatoes if you can find them! I mixed them with regular ones but can only imagine how amazing it would be if it was all dry farmed. Great pure tomato taste.

This gazpacho is delicious, but I spent a lot of time making the fried cheese and didn’t like it. Pecorino Romano is too salty for my palate, and it ruins the freshness of the gazpacho. I agree that chopped cakes and red pepper are good garnishes.

With two tomatoes and everything else as written, my gazpacho is the color of sweet potato. The taste and texture are wonderful - but I think I'll add twice the tomatoes next time for that bright red soup of expectation!

I really enjoyed the creaminess of the gazpacho! The yogurt is a great addition. I did find the recipe slightly bland. I added a mild yellow pepper I had handy and add slightly more salt which did the trick. I do think adding a poblano pepper would give it great flavor too. It was a perfect dish on a hot summer day - I'll for sure make it again!

Literally one of my favorite soups ever.

2x tomatoes1 tsp salt8 oz. yogurtfry cheese browner

Our garden is really showing off this year, so basically all meals include tomatoes. This recipe was a highlight, really delicious.

Mixed it up with Florence Fabricant’s gazpacho. Less yogurt, some lemon juice and cayenne, shallots instead of scallions (all I had), some red pepper and cucumber, and some roughly chopped red pepper, tomato and cucumber thrown in after the blend. A hit.

I took the advice from the comments and doubled the tomato and added in half a cucumber and it was so delicious!I agree that you can probably hold off on the salt- I like my food heavily seasoned and still it seemed saltier than I expected.The yogurt means that the soup doesn’t keep exceptionally well for too long (gets a little curdled I found), so if you’re only feeding 1-2 people I would half the recipe. Definitely will be making this all summer long!

Follow the recipe steps but used 4 heirloom tomatoes. It was delicious!

Delicious! Made a few changes. I used just under 3 pounds of heirloom tomatoes and doubled all of the other ingredients except the yogurt which I kept at 1 1/2 cups. I also skipped the ice cubes, added a small, unpeeled persian cucumber and a bit of smoked paprika. For serving, I made a very small dice of cucumber, red bell pepper, red onion and tomato and put a small amount of this on top of the soup as a garnish along with the cheese crisp. Made it the day before so the flavors could develop.

Add extra tomato, can sub champagne vinegar, add diced cubes. Fantastic- big hit