It’s currently 94F degrees in Lautrec and set to go to 103F this afternoon–so I’ve made Ma’s Gazpacho this morning with the first of summer’s tomatoes, peppers, spring onions and cucumber.
It is ridiculously simple.
I wasn’t sure it would be worth it with the vegetables available–not enough sun in them yet.
First taste after the food processor–just the pulverised vegetables–encouraging!
I stirred in the vinegar and oil, seasoned and popped the big bowl in the fridge.
Four hours will be enough–though overnight is better.
Thanks again, dear Molly!
Her recipe features in my second cookbook–Healthy Eating for Life and–as tribute to Molly in my upcoming book: Robin Ellis’s Mediterranean Vegetarian Cooking (which is with the publisher, and due out next year).
Here’s my original posting from July 2011 with the recipe written out on a yellowing envelope in my mother’s handwriting:
It’s a fair bet my Mother first tasted this traditional summer soup from Andalusia in 1953–when my parents took brother Peter and me to the Costa Brava for a two week holiday. (Dad worked for British Railways and got a certain amount of concessionary travel in Europe.)
There were five hotels at that time in Lloret del Mar. Five hundred plus now!
We stayed in one with a pretty courtyard–yards from the beach.
I don’t remember the gazpacho–but the egg fried in olive oil I can taste to this day!
Franco’s military police, patrolling the beach in funny hats and holding not-so-funny machine guns, also made an impression. No such thing at on the sands at Woolacombe!
About a kilo collected this morning–a little more than the recipe.
Molly Ellis’ Recipe (slightly adapted!)
Chop the tomatoes roughly–and put them in the food processor.
Chop up half a large, peeled cucumber and half a large, red pepper–seeded–(she calls them pimentoes) and add them to the processor.
I add a couple of spring onions (scallions)–chopped. (Ma adds a yellow onion–which I’ll try next time).
Mash up 3 cloves of garlic, as she does, with a little salt–and add them to the processor.
Pulse the contents–not too smooth a finish.
Empty this already tasty mix into a bowl and adjust the seasoning with salt and pepper.
Stir in 3 tablespoons of red wine vinegar and two tablespoons of olive oil.
A few drops of Tabasco–as she suggests–a matter of taste.
(At lunch today I added an ice cube to each served bowl.)
Chill for a couple or more hours.
We found one ladleful each is enough–with a whirl of olive oil to finish.
Robin Ellis 
Hi Robin. How lovely for you to have your mum’s handwritten recipe and how generous of you to share it with us. I love gazpacho soup so will certainly be trying this. Hope you and Meredith manage to keep cool. All the best, Heidi (violinist)
Hi Heidi–the church awaits..!
Ooh! Thank you Robin. I will email Meredith x
Gazpacho is one of my favorites and I’m always looking for a recipe with a different twist or “tried and true.” (Mom’s are always best, don’t you think?) This looks like a winner! Definitely copying this one down!
And I loved the memories of traveling with your families. I love how our childhood and youth travels help shape not only our views of the world or our country but of our taste buds and interests as well. Lovely!
So agree!
I’m going to make this soup today! Inspiring ideas from you as usual. I loved to see the envelope with your mother’s handwriting. Aren’t recipes always the best when passed down in this way. I’ve just come back from Lloret del Mar – I wish I could have seen it in 1953 – tapas are £5 each now!
It was a quietist fishing village.
I’m lucky to have seen it then.
Yum! I will absolutely make this soon as it will remind me of our recent trip to Cadaques!
Keep cool there! It was wonderful to be with Meredith and you last month.
All the best,
Claudia
Claudia Gallant
yayagal1@hotmail.com
619 972-4307
Hi Claudia!
We added a drip or two of your hot sauce and my word it worked!
I enjoyed our chats too on that memorable weekend.
Say Hi to Dan!
Warm good wishes,
Robin
There are many of your recipes that I return to time after time but my top four would be: baked peppers with goat’s cheese, shallots with goat’s cheese and pancetta, baked tomatoes with garlic and parmesan and this gazpacho which is an absolute stunner. There are never any leftovers!
Thanks for the reminder that gazpacho season is approaching 🙂
Any new garlic yet?
Hope you and Meredith and the cats are managing to keep cool in the heat.
They are about to lift it–but for their sakes, I trust not today!
Thanks for reminding me of Gazpacho! I haven’t thought of it in awhile and I will make it soon. We saw that you are having a heat wave in Europe, just in time for the Women’s World Cup!! We are following it and say bon chance to you (although we are rooting for the US). My husband thinks the French and the US are the two best teams. Should make for a very exciting time. Let’s hope that no one is overcome by the heat!
Sent from my iPad
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I love this recipe, and I have made it many times in the summer. Thanks again for reminding us of its special significance to you. What a tribute to your mother.
I hope the weather cools off soon over there!
Thanks, Genie.
Gazpacho is a favorite of mine in the summer, but never thought to add the pimientos. I’ll give it a try! “Simple” and “Good” are the two most important things in recipe, as far as I am concerned. Also wanted to comment….loved seeing the recipe written out in your mother’s hand. That makes it all just better.
That sounds good. Will have to try. It’s 95 here. And we had a tornado here Tuesday which is a rarity for us in West Virginia. Some damage. But no lives lost. Corriene
Robin,this post would be very touching even if the Gazpacho recipe wasn’t as inviting and delicious as it is!
To have such an endearing keepsake from your mom is just a gift.
(my dear mama left us 52 years ago-the age she was at the time-and I so cherish her Yorkshire Pudding recipe written in her own hand).
Looking forward to making the Gazpacho tonight!.We also have 103 degrees here in Las Vegas,but are fortunate to have air conditioning to keep us cool.
Hoping you,Meredith,and kitties will get some much needed heat relief soon.
Bon appetit and stay cool!
Robin,
Great recipe! I use gazpacho as a sauce on tacos, as well as on scrambled eggs. Keep cool over there! It’s hot in Southern California, also.
Best wishes,
Linda
Dear Robin,
I have, for some reason, missed a number of your blog entries, but I was lucky enough to have received and read your brilliant tribute to the D-Day Invasion heroes, and I thank you for that. And now the second treat, “Ma’s Gazpacho — Summer’s Launch” — a perfect touch to the beginning of Summer and to our tables! Thank you and thanks to your Mom!
We are having it for lunch–again!
It is one of my favorite dishes of the summer. Here in 17 my outside tomatoes still green.
il faut attendre!
Hello Robin
Thought you might be interested in this link to old lloret de mar hotels. Love your posts
lloret-de-mar-barspubguide.com/old-lloret-ho…
That’s how we looked!–thanks very much for this…. No sign of Franco’s armed police on the beach though!
I topped with shredded fresh basil and chives. Big hit with my cards group! Thank you!