Martín Berasategui's secret to making the perfect gazpacho

Spanish cuisine is one of the country's great cultural heritages. In every corner of our country, you can find typical dishes that have crossed borders, many of which have become universal symbols of the Mediterranean diet . One of the most iconic, especially when the heat is on, is gazpacho . This cold drink, made with ingredients such as tomato , cucumber, pepper, garlic, bread, and olive oil, has established itself as one of the most recognized recipes in Spanish cuisine.

However, despite its apparent simplicity, there are as many ways to prepare it as there are chefs in Spanish kitchens, and quite a few have shared their secrets for taking this mixture to the next level. Among them is Martín Berasategui, one of the country's most renowned chefs, who, in his book "The 1,150 Definitive Recipes," reveals a simple yet tremendously effective trick for making a much tastier gazpacho .

Berasategui's advice is based on a clear premise: flavor needs time . In that sense, instead of blending all the ingredients at the moment and serving freshly made gazpacho, as is usually done in most homes, the Basque chef proposes a different approach, which consists of letting the ingredients marinate before blending.

The key is to chop all the ingredients in the recipe (ripe tomato, peeled cucumber, red and green bell pepper, garlic, day-old bread, a good splash of extra virgin olive oil, vinegar, and salt) and mix them together in a large bowl. Once chopped and combined, carefully cover with plastic wrap and refrigerate for a full day .

This rest not only serves to cool the ingredients, but also allows the flavors to settle and blend . According to Berasategui, this pre-marination ensures that the bread is well-soaked with the vegetable juices, the vinegar is distributed evenly, and the garlic doesn't stand out above the rest, but instead contributes its intensity in a balanced way. The result is a more harmonious gazpacho , with a deep and rounded flavor, which only needs a few minutes in the blender the next day to become a true delight.

When that time comes, simply add all the marinated ingredients to the blender and blend well until you get a smooth texture. Then, add the remaining oil, gradually adding it while continuing to blend, which helps emulsify the mixture and give it that characteristic creamy consistency . Finally, if you want a smoother result, you can strain it through a sieve, although it's not essential.

This small gesture, which at first glance may seem unnecessary, completely changes the final result. The gazpacho gains in flavor, body, and freshness . It's no coincidence that this trick comes from a chef who has spent years advocating that details make the difference in the kitchen. For Berasategui, cooking isn't just about following a recipe to the letter, but also about understanding the timing of ingredients, their reactions, and how they relate to each other . Thus, a traditional dish like gazpacho, which in many homes is prepared almost automatically, can be transformed into a much richer sensory experience simply with a little patience and care. Because, as they say, everything turns out better with love .