Gazpacho is a traditional summer dish from southern Spain, where tomatoes are ripened to perfection by abundant sunshine all summer long.
Think of it as a liquid summer salad. It is worth making this recipe when you can source local sun-ripened ingredients – local because ripe tomatoes do not travel well (and because we like to support our farmers) and sun-ripened because of flavour.
Every family has their own gazpacho recipe. You may have noticed that many recipes call for a slice or two of day old bread. I prefer the flavour and texture without bread….but I like to add croutons just before eating it.
Traditional chilled cold tomato soup from southern Spain. Enjoy as an appetizer or serve it as a light dinner with some nice crusty bread or a slice of thin-crust pizza.
- 1kg/3lbs of tomatoes, use sun-ripened tomatoes for best results sun-ripened tomatoes for best results
- ½ a sweet onion (about 2-3 tbsp, chopped)
- 1 small garlic clove
- 1 medium size Italian green pepper
- 1 medium cucumber
- 3 tablespoons of sherry or white wine vinegar
- 3 tablespoons of olive oil
- 1tsp of sea salt
Wash and roughly chop the tomatoes (skin on), onion, garlic and pepper and place them in a blender.
Add the rest of the ingredients and blend until smooth or until desired texture has been achieved.
Chill for 30 minutes or more and serve topped with garlic croutons.