Time for gazpacho finally came. Sharing with you my favourite recipe here.
Ingredients (for 8)
- 1kg of ripe tomatoes
- 1 (about 300g) cucumber
- 1 medium red bell pepper
- 1 medium green bell pepper
- 1 small red onion (optional)
- 100g of stale bread (sourdough)
- 40g vinegar Jerez
- 60g extra virgin olive oil
- Salt and freshly ground black pepper to taste
1. Wash all vegetables. Cut tomatoes in halves or quarters, removing root bit.
2. Peel and cut up a cucumber on chunky bits. Cut peppers in halves, remove seeds and chop up on chunky bits.
3. To soak the bread, blend some of the tomatoes add place the bread into it. Then, when bread absorbs liquid from the tomato blend together with the rest of the ingredients.
4. Blend at high speed, then you can pass it through a fine colander or you can leave it as it is. Season to taste and chill well.
5. If you are in a chef’s mood, you can make a garnish for gazpacho. For this, you will need to keep some of the tomatoes, cucumber, and peppers. Cut them on uniformed small cubes (called brunoise). And marinade them in a mixture of vinegar, salt, and olive oil for up to two days. All leftover trimmings and cuts use for gazpacho
1. Serve gazpacho in a very cold plate.
2. If your tomatoes are not very ripe – add an apple (that a secret tip, don’t share it with anyone ;))
3. Always taste cucumber – of bitter don’t use.
4. If you want a gluten-free version – substitute wheat bread into a gluten-free one. Or don’t use any.