Gazpacho is a refreshing summer soup, more known as the Cold Spanish Tomato soup, a delicious first course easy to make. Gazpacho comes directly from Andalucia (an autonomous community in Spain) and has different influences from Greece and Rome, but also from the Moor’s and Arab culture. It’s the perfect dish for summer’s hot days. In other words – a dream come true.
** A Spanish refrain says “De gazpacho no hay empacho”, which means you will never get tired of good things, such as Gazpacho.
- 500g ripe tomatoes
- 1 green pepper
- One red pepper
- 1/2 medium size cucumber
- 1/2 onion
- 2-3 garlic cloves
- 1/2cup cold water
- 1/2 cup ice, blended
- Half teaspoon sugar
- 2-3 tablespoons extra virgin olive oil
- 1 teaspoon balsamic vinegar
- Salt to taste
- Black pepper to taste
- 1 small jalapeno, seeded and minced or a pinch of hot red pepper (optional)
- 2 tablespoons fresh basil leaves or cilantro (torn or cut)
- Wash the vegetables and leave to dry, then peel and cut the onion.
- Peel the garlic clove and cut into slices.
- Peel and cut the tomatoes into small cubes.
- Peel the cucumber, seeded it and cut also into small cubes.
- Rinse the peppers, take the seeds out and chop it roughly.
- Leave some of the obtained product aside and to the rest of it add water, olive oil, vinegar, sugar, salt and peppers and blend them in a blender or in a food processor.
- Pour strained mixture in a large bowl; then add the side products and the blended ice and string.
- Just before serving sprinkle with chopped jalapeno or hot red pepper and basil leaves or cilantro.
**Served with garlic bread baked with yellow cheese or white cheese (for example feta cheese), Gazpacho is a wonderful light lunch or dinner during the hot summer days… or nights.
Remember also that the left over can be used as a sauce for pasta.