- Yield: 10 - 12
- Prep Time: 25 minutes
I usually make this unique Spanish soup - Gazpacho, at least once a week. It's a cold soup and down south, they make it when it's particularly hot. Some call it soup from the fridge, and I like it a lot, it just belongs there! I can't go long without it even in winter, even though I know it's not as tasty as in summer.
To me, Gazpacho is number 1. It's the healthiest soup in the world! It is prepared from fresh raw vegetables, no cooking, just blending. That's why this soup is literally a geyser of minerals and vitamins. I adore the myriad tastes of vegetables combined with quality products like oil and vinegar. We order from here -Italy on table.
When it comes to precise amounts of the various spices, herbs and other additions, use the below information as a general idea. You can't go wrong if you go by your own taste. If you will want to try the real Andalusian taste of this soup, you will have no choice but go visit the place, filled with kind and cheerful people yourselves. However, even then you probably will struggle finding the true origin of this recipe. Every family has their own spin on the traditional formula.
- tomatoes - 2 kg
- red bell pepper - 600g
- cucumber - 1
- fresh herbs - basil, oregano, parsley
- garlic - 2cloves
- salt and pepper - pepper
- chilli - a piece
- Honey - 1 tblspn
- dried tomatoes - 5 pieces (in winter)
- lemon juice, balsamic vinegar, oil
Prep time: 25 minutes
Cooking time: 0 minutes
Result: 10 - 12 portions
Prepare a quality blender, it's going to be necessary! The basis of this soup are ripe tomatoes. Cut into smaller pieces, put in a larger bowl and blend - I never use preserved tomatoes and I also don't peel them off by boiling them, mostly because I want to keep the vitamins and minerals and I want the soup to be raw and alive. The same is done with bell peppers and the cucumber. Cut and blend. I mustn't forget the greek, sunbaked tomatoes, pickled in sunflower oil - I use these mainly in winter, when tomatoes aren't as tasty and strong as in the summer.
And now is the time to add the flavors. We can use:
1. Herbs - basil (oregano, parsley), I use the whole thing from a pot that you can buy in a supermarket, although in summer I use herbs from my garden.
2. Chilli pepper - really use just a small amount, it becomes spicy fast.
3. Garlic - use about 3 cloves
4. Honey - adds a slight tinge of sweetness.
5. Lemon juice, balsamico - about 1 or 2 tablespoons each.
6. Oil - use well - 5 tablespoons at least, especially if it's a quality cold pressed olive oil. I use 50/50 with the sunflower oil from the pickled tomatoes. Blend all of this and have a taste to further add flavors if need be.
You can serve Gazpacho on a plate or in a glass, lastly you can scatter some parmesan on top.
If you like olives, you can fine cut pickled black olives and decorate the soup. You can also serve the soup with almond bread or bread cubes - cut the bread into cubes and parch them on a pan.
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