Gazpacho is one of Spain‘s signature dishes – it combines many of the true flavours of summer for a blissful result. “Gazpacho” is cool, refreshing and flavorful start to a meal on a hot summer day. This soup is eaten often in the southern part of Spain called Andalusia, the region from which is originates. Eat gazpacho from a soup bowl (I prefer this way), or drink it from a glass. Either way, it is tasty, refreshing and very healthy, since it is made from nothing but fresh vegetables and a bit of oil and vinegar. During the hot weather, do what the Spaniards do – make a batch of gazpacho and keep it in a glass pitcher in the refrigerator for whenever you need a cool drink. At first you might find it weird but trust me, you will most likely love it!
INGREDIENTS 50g crustless day-old, white country-style bread, broken into pieces 125ml (1/2 cup) water 1kg ripe tomatoes, roughly chopped 1 (about 150g) Lebanese cucumber, peeled, roughly chopped 1/2 (about 130g) red capsicum, deseeded, roughly chopped 2 garlic cloves 125ml (1/2 cup) extra virgin olive oil (preferably Spanish)
60ml (1/4 cup) sherry vinegar
1/2 teaspoon salt, or to taste 1/2 teaspoon sugar, or to taste 1 ripe tomato, extra, deseeded, diced, to serve 1 Lebanese cucumber, extra, deseeded, diced, to serve
Extra virgin olive oil, to serve
Place the bread in a small bowl and pour the water over. Set aside for 5 minutes to soak. Use your hands to squeeze out any excess moisture from the bread. Place the bread in the bowl of a large food processor or blender. Add the tomatoes, cucumber, capsicum and garlic to the bread and process until well combined and almost smooth. Add the oil and vinegar, and process until well combined. Taste and add salt and sugar to season.
Pass the soup through a sieve into a bowl and use a wooden spoon to press firmly to extract all the liquid. Discard the pulp. Cover and place in the fridge for 2 hours or until well chilled. Ladle the soup into small bowls, top with the extra diced tomato and cucumber, and drizzle with a little of the extra oil. Serve gazpacho immediately.
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