Gazpacho

Today’s recipe is for a refreshing cold soup, perfect for warm days! It’s super easy to make and an ideal starter in a hot day, or as a light lunch with some crusty bread on the side. This is a traditional Spanish soup, albeit enjoyed throughout Iberia – it’s particularly nostalgic for me, as my grandfather used to make it in the summer all the time when I was a kid. So if you fancy cooling down with an Iberian treat, get your vegetables ready and follow the instructions below!

 

Preparation Time: 10 min | Cooling Time: About 2h in the fridge | Serves: 3-4 | Spice level: 0

What you’ll need:

  • About 1kg ripe tomatoes
  • Half a brown onion
  • 1 garlic clove
  • 1 green bell pepper
  • About half a cucumber (or a small one)
  • 3 Tbsp good olive oil
  • 1 Tbsp vinegar
  • 1 Tsp salt

Method:

  • Start by washing and roughly chopping all the vegetables.
  • Add them to a food processor (or a large bowl if you will be using a handheld blender), along with the olive oil, salt and vinegar.
  • Blitz everything together until it liquifies.
  • You can either sieve it or just eat it as it is, it will depend on your preference. Give it a taste to see if you’d like more salt or more vinegar. You can also add some water if you’d like a runnier gazpacho (again, this will be a matter of preference).
  • Refrigerate for at least a couple of hours, as it needs to be pretty cold before serving.
  • Enjoy with some diced cucumber on top and some crusty bread!

 


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