For a party later this summer, I have offered to bring gazpacho. Here is what google AI tells me to do for about twenty people:
This traditional Andalusian gazpacho recipe scaled to 5 litres requires about 4.5 kg of ripe tomatoes, 1 kg of cucumbers, and 1 kg of bell peppers. Follow this authentic, refreshing formula Authentic Gazpacho Recipe – Gimme Some Oven for a perfectly emulsified, velvety, and chilled summer soup Gazpacho Recipe – The Mediterranean Dish. [1]
Ingredients
- Tomatoes: 4.5 kg (approx. 15 large), ideally ripe, juicy Roma or vine-ripened
- Cucumbers: 1 kg (approx. 3 large), peeled and seeded
- Green Bell Peppers: 1 kg (approx. 5 to 6 large), cored and seeded
- Bread: 250 g stale artisan white bread (crusts removed)
- Garlic: 5 to 6 cloves, peeled
- Olive Oil: 300 ml, extra virgin Gazpacho Recipe
- Vinegar: 100 ml, high-quality sherry vinegar
- Seasoning: 3 to 4 tsp fine sea salt, 1 tsp black pepper
- Water: up to 500 ml of ice-cold water (to reach desired thickness)
And here is what I have previously done. I will probably combine the two recipes:
3 glass jars of passata (yes, that is cheating, but unless you are at the height of home-grown tomato season, it will give a better flavour).
9 slices white bread (toast bread) soaked in water
3 medium cucumbers, half peeled, and diced
9 red peppers trimmed and diced
9 garlic cloves
3 large or 6 small red onions
3 dl olive oil
3-6 tblsp sherry vinegar
Salt and freshly ground white pepper
For more flavour, cumin, smoked paprika and/or chili can be added. Alternatively, rosemary, thyme, …
Chop, blend, and mix it all together. Easily stacked in the fridge, transported and poured from in empty plastic bottles for example from distilled water.