Gazpacho Dressing

Name: Gazpacho Dressing
Prep time: 5 min
Total time: 5 min
Yield: about ¾ cup (200 ml)
Cuisine: Mediterranean
Ingredients: 1½ tbsp tomato paste (22.5 ml) Tomato Paste; 1 garlic clove grated Garlic; ⅓ cup Gazpacho Vinegar (Andrés collab) (80 ml) Gazpacho Vinegar; 1½ tbsp finely diced cucumber (22.5 ml) Cucumber; 1½ tbsp finely diced tomato (22.5 ml) Tomato; 1½ tbsp finely diced bell pepper (22.5 ml) Bell Pepper; ½ tsp sweet paprika (2.5 ml) Paprika; 1 tbsp honey (15 ml) Honey; ½ tsp salt (2.5 ml) Salt; ½ tsp black pepper (2.5 ml) Pepper; ⅓ cup olive oil (80 ml) Olive Oil

Independent adaptation of a publicly published José Andrés recipe. Not affiliated with, sponsored by, or endorsed by José Andrés.

DRESSING · GRILLED EGGPLANT & VEGETABLES

In the published recipe, this is the dressing for grilled eggplant.

Andrés's gazpacho-style dressing for grilled eggplant.

On the jar

GAZPACHO

Method: shake
Yield: about ¾ cup
Ingredients: 11

Stove sauce. Cook from the recipe

Ratio

Tomato Paste 23 mlGazpacho Vinegar 80 mlCucumber 23 mlTomato 23 mlBell Pepper 23 mlPaprika 3 ml

Ingredients

Tomato Paste1½ tbsp tomato paste (22.5 ml)
Garlic1 garlic clove grated
Gazpacho Vinegar⅓ cup Gazpacho Vinegar (Andrés collab) (80 ml)
Cucumber1½ tbsp finely diced cucumber (22.5 ml)
Tomato1½ tbsp finely diced tomato (22.5 ml)
Bell Pepper1½ tbsp finely diced bell pepper (22.5 ml)
Paprika½ tsp sweet paprika (2.5 ml)
Honey1 tbsp honey (15 ml)
Salt½ tsp salt (2.5 ml)
Pepper½ tsp black pepper (2.5 ml)
Olive Oil⅓ cup olive oil (80 ml)

Method

Pour liquids to the printed fill-lines, bottom to top.
Season to finish: GARLIC (2 cloves), GAZPACHO VINEG (to taste).
Cap the jar and shake until emulsified.

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Companion jar

Gazpacho Dressing wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

3 kitchens · 5 stars · 2 national awards

Tomato-Watermelon Evoo-Sherry Dressing★ STARRED KITCHENOn the jar: TOMATOWATERM
Catalan Allioli★ STARRED KITCHENOn the jar: ALLIOLI
Honey Citrus Dressing★ STARRED KITCHENOn the jar: CITRUS-HONEY
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Spanish-born chef and humanitarian based in Washington, D.C.; James Beard Outstanding Chef. Michelin for minibar by José Andrés; also Jaleo and ThinkFoodGroup restaurants.

Originally published as Gazpacho Dressing (Lindera × Andrés).

Adapted from a José Andrés recipe (José Andrés collab / Lindera Farms).

FAQ

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?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from José Andrés collab / Lindera Farms (published as “Gazpacho Dressing (Lindera × Andrés)”). Full citation lives in Provenance.

Companion jar