No summer without gazpacho!

Do you know how homemade gazpacho tastes and sounds?
It may be marvellous – you may choose the best seasonal vegetables and bring a touch of summer… And you won’t spend much time for it)

For 4-6 serves

1 kg tomatoes(plus extra to serve)
1 small cucumber, peeled (plus extra to serve)
1 small red pepper, deseeded and peeled(plus extra to serve)
1(or 2 – by taste) garlic clove
4 tbsp sherry vinegar
100 ml extra virgin olive oil

salt and freshly ground black pepper

Bring the water (in a kettle) to boil. Place tomatoes in a heatproof bowl, pour hot water to cover them. Leave for 20 seconds or until the skin splits. Drain and cool under cold running water. Peel of the skin, cut the tomatoes.

Put the tomatoes, peeled cucumber, red pepper, garlic, sherry in a food processor or blender. Season to taste with salt and pepper. Process until smooth. Pour in olive oil and process again. If too thick add some(a little) water. Pour the soup into a bowl, cover with cling film and chill for at least 1 hour.

Finely chop the extra cucumber-tomato-red pepper. And serve chopped vegetables to the chilled soup. I believe there are people who just drink gazpacho using a glass as well as soup lovers and they always eat gazpacho with the help of spoon) It’s always up to you! Just enjoy!

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