From the book, Gazpacho; "This is our executive chef Josep's variation on an idea in Alberto Herráiz's book Gazpacho, and one that we particularly like to make at home. One of our favourite peppers, it is used particularly by the Basques in their thick pepper sauces, and here it adds a hearty, deep background flavour to the freshness of the ripe tomatoes. Although you can prepare the bread and the peppers an hour or so before you want to serve the soup".
Jan. 31, 2026
4 st choricero peppers
700 g tomatoes
1 st large shallot (100g)
100 g light dry white bread, crusts cut off
75 ml olive oil
Around 1 teaspoon sherry vinegar
0.25 tsp pimentón dulce (mild paprika)
Sea salt and freshly ground black pepper
Soak the choricero peppers in a bowl of water overnight, then remove the stalks and seeds and carefully scrape the flesh away from the skin with a teaspoon. You should have around 70g of choricero flesh. Discard the skins.
Roughly chop the tomatoes, shallot and bread and mix them together in a bowl or plastic food container with the olive oil, sherry vinegar, the choricero flesh, the pimentón, a pinch of salt and a twist of black pepper. Knead the mixture briefly to help the tomatoes release their juices.
Cover the bowl with clingfilm and let the mixture marinate for at least 2 hours. Add a little more sherry vinegar if you like.
Blend the mixture with 300ml of water for at least 2 minutes, until the gazpacho is completely smooth. Add another 200ml of water, blend again and taste, adding salt and possibly a drop more sherry vinegar if necessary.
Pass the soup through a sieve or conical strainer and then put into the fridge for about 2 hours, until cold.
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