Cooking time: None
- Place the salt, peeled garlic, cumin, pepper and saffron into a mortar and crush to a fine paste.
- Slowly drizzle in the oil to form an emulsion, then thin with the vinegar and a little water.
- The tomatoes should be crushed in a dornillo or large bowl. When they are well crushed, add the contents of the mortar and mix well.
The second version involves leaving the gazpacho in the form of a thicker tomato paste, bright red and satiny, and then adding the seasoning additions, i.e., garnishing with the peppers, julienned ham and hardboiled egg wedges and finishing with a drizzle of extra virgin olive oil.
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