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Makes 4 servings.
Ingredients: |
| 2 lbs |
tomatoes (preferably plum tomatoes) |
| 1/2 |
small white onion |
| 1 |
small green pepper |
| 1 |
small peeled cucumber (the small chubby Spanish type) |
| 2 |
cloves garlic |
| 2 tsp |
red wine vinegar |
| 2 Tbs |
virgin olive oil |
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Small portions of diced tomatoes, red and green peppers, cucumber, onion and bread or croutons to sprinkle on top |
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| Preparation: |
| 1. |
Blanch the tomatoes in boiling water for 30 seconds and then immerse in ice water. Remove the skins.**
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| 2. |
Put the tomatoes, onion, pepper, cucumber, into a blender. Add up to a cup of water as needed. Check the consistency and texture. If it is very granulated you can either blend it for a longer time or you can push the soup through a fine sieve.
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| 3. |
After getting the desired consistency, add the red wine vinegar and olive oil and blend again.
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| 4. |
Pour into a bowl and allow the gazpacho to chill for at least an hour. If you want to eat it straight away, you can put some ice cubes in to cool it down. Gazpacho is a summer dish which is meant to hydrate and cool down your body. So the colder the better!!
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| 5. |
Serve the gazpacho in soup bowls. Place portions of diced tomatoes, pepper, cucumber, onion, croutons etc. on the table so that everyone can add them to their bowl as they prefer. Tip: you can also sprinkle diced Serrano ham or hard boiled egg into the gazpacho
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** A short cut: You can skip this step just by being sure you sieve the soup, removing the tomato skins and seeds.
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