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
- 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!