Summer in a bowl! When it’s hot outside, and juicy heirloom tomatoes are in season, I…
Date 27 May, 2017
Summer in a bowl!
When it’s hot outside, and juicy heirloom tomatoes are in season, I make gazpacho. This recipe pretty much sticks to the classic spanish cold soup that is so hard to beat. Its main ingredients are always tomatoes (any kind will do), cucumbers, garlic, and some sort of vinegar. I find it best sticking to these 4 basic ingredients and later adding & experimenting with any other produce you have available. Sometimes I add shallots, other times jalapeño or chives.
2 pounds very ripe tomatoes
2 cloves garlic
1 bell pepper
1 medium cucumber
1/4 cup organic extra virgin olive oil
6 tbsp sherry vinegar
1/2 red onion
1 tbsp toasted cumin (optional)
Salt & pepper to taste
1. Roughly dice tomatoes, pepper, cucumber, garlic & onion and place in blender.
2. Blend on high for about 4 minutes and pass through a fine colander or sieve.
3. Place soup in a large container and add the olive oil, vinegar, cumin, salt & pepper.
4. Serve cold drizzled with extra olive oil. Accompany with crusty bread, my favorites are baguette and french sourdough.