Dolores/Lolita Gazpacho

My MIL is always in the lookout for great, reasonably priced restaurants both locally and in her frequent trips to Florida. One of her favorites is Dolores But You Can Call Me Lolita, a Spanish restaurant in Miami’s Brickell area. The restaurant/lounge has a huge selection of wine bottles under $20.00, appetizer-entree combos starting starting at under $20.00, and a weekday wine and tapas happy hour that my in-laws seldom miss while they are in town. As a courtesy to their patrons, they distribute their recipe for gazpacho, the traditional Spanish vegetable and bread cold soup.

Tomatoes, Cucumber, and Pimientos Estrellados from Siembra Tres Vidas

Eduardo is a huge gazpacho fan, and with Tropical Storm Irene looming in the background last Sunday, we thought it would be convenient to have a batch of refreshing soup around in case we couldn’t get much cooking done if the power went out. We set out to the farmers’ market and bought tomatoes, pimientos estrellados (a smaller sweet-ish red pepper named after its star-like shape), and a cucumber from the Siembra Tres Vidas table. After the market we had breakfast at a bakery, where we bought a loaf of pan de agua to use as a thickener. While I was out on a cake decorating seminar, my husband set to work on the soup and the pictures.  He did a great job on all fronts,  and we enjoyed the soup throughout the week.

The measurements by weight give away that the recipe is designed to be made in large batches.   The provided proportions of  recipe yield approximately two quarts.

 (adapted from Dolores But You May Call Me Lolita)

  • 2 pounds tomatoes
  • 1/4 pound cucumber
  • 1 pound green bell peppers
  • 1/8 pound onions
  • 6 pimientos estrellados or 4 red bell peppers
  • 6 garlic cloves
  • 2 ounces white vinegar
  • 9 ounces olive oil
  • 1/4 pound bread
  • salt and white pepper to taste

Tear the bread into small pieces. Cut the tomatoes in half, and squeeze the juice into the bread to soften it. Puree the vegetables in the blender with the oil and vinegar, working in batches according to your blender’s size.  Season the soup to taste with the salt and pepper.  Combine in the blender the soaked bread pieces with enough vegetable soup to blend, and pour this thickened mixture with the rest of the soup until you reach the desired consistency. Chill in the refrigerator for at least two hours to allow the flavors to meld.

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Adriana is a financial analyst by day, avid home cook in the evenings, and food blogger and runner in the strange hours between those two. When not in the kitchen concocting meals and stories to pass around, she is out looking for the next great bite (or the ingredients to make it at home), checking what's new at the market, or planning a trip around great food and wine.

8 Responses to “Dolores/Lolita Gazpacho”

  1. August 27, 2011 at 7:38 am #

    Hah…I love finding a post via twitter from a blogger in Puerto Rico about a restaurant in Miami that I’ve never heard of! Love the name of the restaurant (and the prices) – will have to check it out.

    Glad you were not too affected by Irene. Hope to see you in September.

  2. August 27, 2011 at 7:42 am #

    I have never been to Florida but that place would certainly be on my go to list.

    I love gazpacho those vegetables look so good.

  3. August 27, 2011 at 7:45 am #

    Oh this looks so good! I love gazpacho!

  4. August 27, 2011 at 9:22 am #

    What a yummy looking gazpacho!

  5. August 28, 2011 at 4:13 am #

    I overcame my peppers problem, but I still have some cucumber problems, so I’ll have to wait for this gazpacho… and it looks sooooo good!

  6. August 29, 2011 at 12:22 pm #

    I LOVE that restaurant!!! Such good food and a great deal too. Whenever we are in Miami we hit it up 🙂

  7. September 5, 2011 at 2:25 am #

    Great gazpachio…and these are the kinds of veges we can get fresh here in AZ. Thanks for sharing.


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