This amazingly healthy, chilled vegetable soup originates from the South and is a staple not only in the Andalusian diet but also on almost all menu del día blackboards! Designed to cool and refresh in the heat, in the summer months Spaniards like to keep a batch of gazpacho in the fridge ready to enjoy and cool down with at any time.
Made from only fresh, raw vegetables, olive oil, vinegar and a little pan it is a very healthy way to start a meal or as a snack in between.
Eaten from a bowl or drunk in a glass, Gazpacho has to be one the tastiest ways to cool down on a hot Andalusian, or English day
Ingredientes: (makes a large blender cup full, enough for at least 5)
- 4 ripe tomatoes
- ¼ cucumber
- ½ red pepper
- ¼ onion
- 1 clove of garlic
- 20g stale bread
- 1 tbsp extra virgin olive oil
- 1 tbsp sherry vinegar
- 150-200ml water
- Large pinch of salt
- Chop up the tomatoes and place them in the blender along with the bread.
- Deseed and chop the pepper, then peel and cut up the cucumber, garlic and onion. Add to the blender, reserving a small handful of cucumber and pepper for decoration.
- Add 150ml of the water, all of the olive oil along with the vinegar and salt.
- Blend in the blender until you have a smooth consistency, adding more water if the mixture is too thick.
- Taste and check the seasoning, you may need to add a little more salt or sherry vinegar, then blend again to mix (bear in mind that the flavour can change after a few hours chilling, so it is best to check again and adjust at that point).
- Place in the fridge and chill for a least a few hours, if not overnight as it should definitely be served very cold. Sprinkle the reserved diced vegetables on top and enjoy, ¡perfecto!