shake · salsa
★★★ KITCHENPrep 5 minBrickpier No-Water Gazpacho
Independent adaptation of a publicly published Dani García recipe. Not affiliated with, sponsored by, or endorsed by Dani García.
A table salsa for tacos, chips, and grilled meats.
Ratio
Ingredients
- Tomato — 700 g ripe vine tomato
- Cherry Tomato — 200 g cherry tomato
- Olive Oil — 40 ml EVOO
- Sherry Vinegar — 10 ml sherry vinegar
- Salt — 5 g salt
- Garlic — ¼ garlic clove
- Green Pepper — small piece green pepper
- Onion — 10 g onion
Method
- Pour to the lines in order (bottom → top): Olive Oil, Sherry Vinegar.
- Add finishing notes: Tomato, Cherry Tomato, Salt, Garlic, Green Pepper, Onion.
- Cap the jar and shake until emulsified.
Keep this recipe
Tonight you'll cook it. The jar remembers it.
You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.
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First run is small.
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Provenance
Dani García works in Spanish / Andalusian at historical Dani García / BiBo lineage; credentials include Michelin 3* (historical Dani García / BiBo lineage).
Originally published as No-Water Gazpacho.
More from this kitchenFAQ
Can this go in a shake jar?
Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.
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 Dani García / El Periódico (Smoked Room Dubai) (published as “No-Water Gazpacho”). Full citation lives in Provenance.