The evergreen of all Summer Soups – Gazpacho
While travelling in Spain we had the opportunity to eat a traditional classic – actually the old timer of all cold soups- Gazpacho! We fell in love with it immediately! This cold soup is the perfect dish for hot days. Super refreshing, super yummy and incredibly easy and quick to make.
For 4 bowls of Gazpacho you will need:
- 8 ripe tomatoes
- 2 red bellpeppers, roughly chopped
- 2 international cucumbers, roughly chopped
- 2 onions, roughly chopped
- 1-2 cloves of garlic (depending how garlicy you like it)
- handful of croutons for garnish
- handful of fresh herbs as basil and parsley
- 3/4 cup olive oil
- 4 table spoons red wine vinegar
- salt and pepper
How to do Gazpacho
- Cut a cross into each tomato and boil it until the skin starts breaking. When this happens take them out of the pot and place directly into an ice bath. The crosses will help you to peel them of easily.
2. Cut some bell pepper and cucumbers in small dices and set aside. It will be for the garnishing later on.
3. When the tomatoes are peeled, cut them into quarters and place into a blender, followed by the cucumber, onion, garlic, the herbs and olive oil.
4. Blend all ingredients until you get a smooth and silky consistency. Season with salt and pepper and blend again until you have the taste that you desire. The Gazpacho is done!
5. Now place it into the fridge for at least 2 hours.
6. After 2 hours get your bowls ready to serve. Fill up each bowl with the red gold and garnish it with your croutons and finely diced veggies. Garnish with a little parsley and a dash of olive oil!
At home we had the Gazpacho with both, toasted baguette and Ciabatta. Amazing Flavors!!!!
We hope you love it as much as we do! Enjoy your summer! 🙂 See you for the next Recipe
Michael and Ellinor