David and I love gazpacho and it’s been so warm in Argentina we’ve ordered it every chance we get. Having tried numerous versions we were wowed by the gazpacho we had at Francis Mallmann’s Restaurant, Siete Fuegos, in Uco Valley, Mendoza. It was so fresh, so zingy, so perfect that I begged for the recipe. And they kindly obliged.
I thought there was charm in sharing the recipe exactly as they wrote it. I won’t have access to a well stocked kitchen for the foreseeable future, so testing it myself will have to wait. However, the instructions are very simple, so if you’re ready to put in the work to make the conversions you won’t be disappointed!
See more from our visit to Siete Fuegos and the Vines of Mendoza here.
FRANCIS MALLMANN’S GAZPACHO RECIPE
From Siete Fuegos
Makes approx. 6 servings of 250gr
Mature ripe tomato 1kg
Cucumber without skin 100gr
Garlic 1 tooth
Alquería vinegar 75cc
Olive Oil 100cc
Cold water or ice 150cc
Fresh bread crumbs 100gr
Aji puta pario 1 piece
1. Prepare all ingredients, filtering in a Chinese strainer (without actually straining).
2. Brunoise (julienne, then dice again) cucumber skin and tomato
3. Add fried bread crumbs and olive oil
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All photos by Stacie Flinner for stacieflinner.com