Gazpacho with Segretto Saucepan

Refreshing, rustic, and rooted in Mediterranean tradition, gazpacho is summer in a bowl. While it’s famously no-cook, the secret to its silken texture begins with a quick blanch of ripe tomatoes. That’s where the Segretto Mini Cast Iron Saucepan shines—its even heat makes peeling effortless, and its compact size is perfect for small-batch precision. The saucepan not only streamlines preparation but also adds a touch of elegance when moved from stovetop to table. With just a handful of fresh ingredients, you’ll craft a chilled soup that’s as vibrant in flavor as it is in color—ideal for warm afternoons or as a refined starter at dinner.

Servings: 4
Ease of Preparation: Medium

Ingredients

• 4–5 slices day-old bread, crust removed, torn

• 2 pounds (907 g) Roma tomatoes

• ½ English cucumber, peeled and rough chopped

• 1 green bell pepper, cored and rough chopped

• 1 clove garlic

• 2 tablespoons (30 ml) sherry vinegar

• ½ cup (120 ml) water

• ¾ cup (180 ml) olive oil, plus more to garnish

• Salt

Method

1. Prep the Bread

   • In a bowl, soak the torn bread with about ½ cup (120 ml) water for 4–5 minutes.

   • Squeeze out excess water and set aside.

2. Blanch the Tomatoes in Your Segretto Saucepan

   • Fill the Segretto Mini Cast Iron Saucepan with water and bring to a rolling boil.

   • Cut an “X” into the bottom of each tomato.

   • Working in small batches, drop the tomatoes into the saucepan for 35–40 seconds until skins loosen.

   • Lift tomatoes out with a slotted spoon, set aside to cool, then peel off and discard the skins.

3. Blend the Vegetables

   • In a blender, combine peeled tomatoes, cucumber, bell pepper, garlic, soaked bread, vinegar, and the ½ cup water.

   • Blend on high until smooth.

4. Emulsify with Olive Oil

   • With the blender running, slowly stream in the olive oil.

   • Season generously with salt to taste.

5. Chill and Serve

   • Transfer the gazpacho to a container and refrigerate for at least 30 minutes until well chilled.

   • Pour into chilled bowls, drizzle with olive oil, and serve immediately.

Note on the Segretto Saucepan

The cast iron retains heat evenly, so blanching the tomatoes is quick and consistent. The mini size also encourages batch blanching, giving you more control over peeling and texture.