Jeréz de La Frontera Sherry Oloroso is a deep chocolate brown “very sweet dessert wine” …

I think you may mean: “Sherry Fino”, a very classic dry white wine ?

Then there is a 3rd type which is a brandy.

My gazpacho is Red as I use red bell peppers instead of green bells as Red and Green create a burnt orange tone.

One can also add more red tomatoes … I do not use cucumber in my Gazpacho.

I think I used a bit too much olive oil; most of the recipes seem to call for at least 1/2 cup with 2 pounds tomatoes, although usually the oil is added before straining. I added mine after.

Here’s a picture of the Jose Andres recipe ingredients.

Oloroso aged Sherry is extremely sweet and a famous dessert wine.

I cannot imagine in a Gazpacho which is totally savoury.

Unusual !

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For gazpacho, I’ve been using this vinegar.

But what do I know? Just what I have tried and liked.


This is the sweet brandy which is used to make what José Andrés is speaking about in his recipe.

His English is not the best … We know him personally !!! SHERRY VINEGAR IS ONE THING AND OLOROSO IS AN AGED BRANDY …

What you are employing is a type of vinegar … We just call it sherry vinegar.


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Nope. I don’t have oloroso. I use sherry vinegar in gazpacho. I use brandy for drinking, mostly. Tell him Shrinkrap says hello /hola!

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Next time he goes to one of the trade fairs here in Barcelona !

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My family, heavily influenced by Italian heritage and cooking, decided long ago that we greatly preferred crunchy textured vegetables and different seasonings in our gazpacho recipes, which are always put together by taste.

Because I make tomato puree/juice and cook, can it, that’s what gets used. cooking the tomatoes before milling or blending denatures an enzyme which causes juice separation. Since the juice is canned in half-gallon mason jars, the recipe reflects this:
•1/2 gallon of tomato juice, or less juice with small-diced fresh tomatoes
•one or two cucumbers (depending on size), peeled and seeded
•1/5 to 1/2 of a sweet onion (depending on size and pungency
•one Sweet pepper, or adjust to what you have or like. Ausilio Thin-skinned Italian
peppers, which are sweet, with a small bit of heat are especially good. However, you’ll
need to grow these yourself! Yellow or orange bells work well for color.
•EV Olive oil to taste
•Fresh basil or basil vinegar, to taste (Basil vinegar is super easy to make and keeps for years.)
•Salt and black pepper, to taste
•Balsamic vinegar, you guessed it, to taste *Use less if using basil vinegar.
•Hot sauce, such as Tabasco or one which does not use cumin or other spices can be added to individual bowls, on top

Coarsely chop the onion, cucumber and pepper and chop to smaller chunks in a food processor, chopping each separately. I chop the onion finer and the cucumber and pepper less so, to retain a crunch, no croutons needed!

Combine and thoroughly mix ingredients and adjust to taste. Since this is not an emulsion style drink, one needs to mix it before serving in bowls, easily done if stored in a big jar, in the fridge; shake and serve. The flavor of cooked tomatoes is different from fresh, somewhat richer.

We’re so fond of this recipe, we don’t order gazpacho in restaurants, we’re always disappointed. If you don’t have fresh tomatoes and want to add some chunky, tomato goodness, you can add some Cento peeled San Marzano tomatoes, chopped by hand, for a luscious tomato boost. There are no better canned tomatoes than Cento!

We’ve even used Apple Cider vinegar and/or a sprinkling of finely-chopped cilantro as toppings. Use what you have; make what you like and enjoy it!


i would assume if you could freeze tomato sauce for pasta, you could freeze gazpacho which contains several of the same ingredients.

Interesting. I have never thought to do it …

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Do you know how long your recipe will stay good to eat/drink in the refrigerator?

Somehow I think they are different because the sauce is cooked, and usually the gazpacho is not. Not that I think it would be a health risk, but wondering about the desired qualities.

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Good point …

The sauce is cooked and a gazpacho are cold ingredients.

It is approx. 1.20 € for a large glass at one of our local corner bars ! So, we prefer to enjoy the outing. We like gazpacho but we do not have have it daily. When I prepare it, my dear helps with the prepping and we polish it off quite quickly !!!


The gazpacho keeps for at least a week in the fridge. Because it’s quite acidic, from the tomato juice and vinegar, the primary spoilage agents would likely be surface molds, but it has never lasted that long! Since the tomato juice is cooked, the cucumbers, onions peeled and the pepper washed, there’s not a lot of bacteria or mold spores going in.

The tomato mill gets rid of tomato skins and seeds, which are unwelcome in gazpacho, so using a sieve is unnecessary for the chunky version. I’ll go for the blender version if I have dental work done; otherwise, I like the crunch and flavor bursts from the cucumber and pepper.

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Thanks for this recipe. I tried and it was delicious. Now I’m going to cook it every Sunday.

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If you are thanking me (and my Mother), you’re welcome!

Both my parents are exceptional cooks. Dad’s Italian family ran a restaurant with many homemade, home grown ingredients. When I left home, I had to ask Mom for her gazpacho recipe, which was tinkered with just a little. I still call them up for recipes and tips; they’re in their eighties and, even now, great cooks.


Today’s version. Essentially the NYT recipe but with red poblano and aji Amarillo chilis and (Turkish!) olive oil added after seiving through a fine meshed strainer.


“Food is a pretty good prism through which to view humanity.”

― Jonathan Gold