This gazpacho recipe is easy, refreshing, filling and nutritious! Perfect for Summer!
I know that the idea of a cold soup puts some people off. It is difficult to translate the concept of a gazpacho (or salmorejo, ajo blanco… or any of other different versions of this dish that you can find in Andalucia and now anywhere in Spain in Summer).
As you eat it in a bowl with a spoon, then it is a soup. But it is cold, so… is it a soup? I always say that a gazpacho is more a tomato smoothie as you blend vegetables to create a smooth texture with all those flavours together. So, if you don’t like the idea of having a cold soup, think of a cold smoothie based on tomato (or in a Bloody Mary without vodka! hahaha!).
Ingredients (6 portions)
1 kilo of tomatoes, 1 clove of garlic, 1 green pepper, 1 portion of cucumber, 6 tbs extra virgin olive oil, 3 tbs sherry vinegar, Salt
STEP BY STEP
Blanch the tomatoes for a minute, transfer to a bowl with ice and cold water and when they cool down, peel and chop them.
Put them in a blender or food processor.
Chop the green pepper and take the seeds out. Peel the cucumber and chop into chunks.
Peel the garlic. Add everything to the blender and mix everything.
This step is optional, I like to strain the mixture to get rid of any seed or skin in the mixture.
Then, get it back to the blender. Add a pinch of salt, the extra virgin olive oil and the vinegar and blend it again until you get a smooth texture.
Keep it in a jar in the fridge until serving fresh. You can chop finely green pepper, cucumber a boiled egg and serve it with the gazpacho as a garnish.