blend · salsa
★ STARRED KITCHENPrep 10 minMarrowstreet Roasted-Tomato Gazpacho
Independent adaptation of a publicly published Andoni Luis Aduriz recipe. Not affiliated with, sponsored by, or endorsed by Andoni Luis Aduriz.
From a starred kitchen.
Ratio
Ingredients
- Tomato — 1 kg tomates (asar 180 °C) (1000 g)
- Cucumber — 1 pepino
- Green Pepper — 1 pimiento verde
- Garlic — 1 diente de ajo
- Olive Oil — 30 ml AOVE
- Sherry Vinegar — 10 ml vinagre de Jerez
- Salt — sal (2 g)
- Pepper — pimienta (0.5 g)
- Bacon — 80 g jamón picado
Method
- This sauce needs a blender — the jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Companion jar
Marrowstreet Roasted-Tomato Gazpacho wants a blender — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
2 kitchens · 5 stars · 1 national award
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Andoni Luis Aduriz. Basque / contemporary. Cited awards include: Michelin 2* (Mugaritz).
Originally published as Roasted-Tomato Gazpacho.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Andoni Luis Aduriz / FEN Gastronomía saludable (País Vasco PDF) — Gazpacho de tomates asados (published as “Roasted-Tomato Gazpacho”). Full citation lives in Provenance.