Refreshing traditional Gazpacho for hot summer days
Coming from a country where temperatures exceed the 30s in July, I have always loved dipping bread in a refreshing tomato and onion salad while eating al fresco. Years later, I realized we shared a similar cuisine with Spaniards and Italians. After all, bread dipped in a salad is nothing but a Panzanella or a Gazpacho. Enjoy my version of this traditional classic Andalusian recipe.
Equipment
- processor
- strainer
Ingredients
- 2 lb ripe seasonal tomatoes
- 1-2 cucumbers
- 1-2 bell peppers the original recipe calls for green ones, I use the ones I have
- 4 tbsp extra virgin olive oil Spanish or Greek from a tinted can
- 1-2 tbsp Kosher or sea salt to taste
- 2 tbsp sherry or red wine vinegar
- 1/4 dried and resoaked baguette
- 1/2 red onion
- 2 garlic cloves
- basil for garnish
- 1 tsp olive oil for sprinkling
Instructions
- Start by blending ripe tomatoes, cucumber, red bell pepper, red onion, and garlic until smooth. Add olive oil, sherry vinegar, salt, and pepper to taste, blending until well combined.2 lb ripe seasonal tomatoes, 1-2 cucumbers, 1-2 bell peppers, 4 tbsp extra virgin olive oil, 1-2 tbsp Kosher or sea salt, 1/2 red onion, 2 garlic cloves, 2 tbsp sherry or red wine vinegar
- Resoak the bread in some water until soft and add it to the blender mixture1/4 dried and resoaked baguette
- Keep blending at high speed for about 5 minutes for an extra smoothy creamy texture
- Optionally, strain the soup through a fine mesh strainer to ensure any skin or tough fibres are removed.
- Leave to rest for 2 hours in the fridge. I am a sinner and I cut the time to 15 minutes. If you have delicious vegetables, this will do it.
- Serve the Gazpacho with an extra olive oil sprinkle, basil, and optionally croutons.basil, 1 tsp olive oil