Gazpacho
There is nothing quite like a bowl of Gazpacho in the late afternoon of a hot summer day. It’s an excellent starter or side dish, but can easily be pimped up to become a main course. You could, for instance, add boiled egg, ham, and croutons.
If cold soups are your thing, make sure to also check out our cold beetroot soup recipe.
Ingredients:
(makes 6 servings)
4-5 large tomatoes (± 650g)
½ cucumber (± 250g)
½ green bell pepper (± 100g)
1 clove of garlic
2 tbsp sherry or red wine vinegar
3 tbsp extra virgin olive oil
Salt & pepper to taste
Optional: 1 slice of (stale) bread
Special Equipment Needed:
Blender
Instructions:
In a small bowl, cover the bread with fresh water and let soak.
Wash the tomatoes, cucumber, and bell pepper.
Peel the cucumber, core and deseed the bell pepper, remove the stem from the tomatoes.
Roughly chop all of the ingredients and add them to your blender along with vinegar, oil, salt, and pepper.
Squeeze the excess water from the bread and add to the blender.
Blend everything for 1-2 minutes until smooth.
(Note: If you intend to serve this right away, add a couple of ice cubes to the blender.)Taste and adjust for seasoning.
Transfer the soup to a large bowl or jug and refrigerate until serving.
Serve in bowls and finish with a drizzle of olive oil and some freshly cracked black pepper.
If you are feeling fancy, add some finely diced tomato, cucumber, and bell pepper.
Enjoy!
